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Preheat oven to 180 degrees C. Over low heat in a small saucepan warm milk, butter, cinnamon, sugar and salt. When the butter has just melted remove from heat.
Butter six individual ramekins with remaining butter. Cut or tear the hot cross buns into large bite-size pieces (not too small). Place the bread into a large mixing bowl.
Remove the cinnamon quill and pour the hot milk mixture over the bread. Let it sit for a few minutes, submerging the bread pieces that rise to the top. Beat the eggs in a separate bowl then stir through the bread and milk mixture.
Arrange the bread and liquid into the ramekins. Sprinkle remaining sugar over the top of the mixture.
Set the ramekins in a larger baking dish and gently pour hot water around the ramekins, stopping 2 centimetres from the top of the ramekin.
Bake for 30 to 45 minutes, or until a thin-bladed knife inserted into the centre comes out clean – the centre should still be a little wobbly. Place the ramekins under the grill for 30 seconds to caramelise.
Serve with cream or ice-cream.
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