This particular recipe was created out of necessity to use up a few stray leftovers from the bakery. As they say, waste not, want not.
I am acutely aware that having a steady supply of cinnamon rolls to use might be a predicament that is quite specific to me, but I’m sure that using shop-bought buns or a brioche loaf would work just as well – you may need to adjust the spices a little to compensate. You could also make this pudding with different types of bun, for example ones with cardamom, nuts, or fruit, as the custard will be infused with different flavours.
Cinnamon bun custard pudding
- 6 cinnamon buns (approximately 700g) or brioche, torn into pieces
- 5 egg yolks
- 350ml double cream
- 100ml milk
- 100g brown sugar
- 1 pinch of sea salt
- 1 teaspoon vanilla sugar
- 100g fresh or frozen raspberries
Start by chopping, or tearing, your leftover buns/brioche into inch sized chunks.
In a roomy bowl, combine the egg yolks, double cream, milk and brown sugar, with the sea salt and vanilla sugar. Whisk it all until it’s smooth, before adding the bun pieces, and leaving to soak for around 30 minutes.
In the meantime, pre-heat your oven to 150 degrees centigrade.
Butter a casserole dish, and tip in the bun/custard mixture. As an extra step here, I made sure to try and get more attractive pieces with twists in the dough facing upwards, but this was purely for aesthetic reasons. Dot the top of the pudding with the raspberries, making sure to spread them out evenly.
Cook for 45 mins, and leave to cool slightly before cutting.
If feeling ever so decadent, serve with more cream. Enjoy!