Recipe Leftover Easter Pudding

* 6 hot cross buns or 6 croissants or a combination of both
* 30g butter, softened 
* 2 eggs
* 1 cup milk 
* 1 cup cream
* ½ tsp cinnamon 
* ¼ cup caster sugar or brown sugar
* 1 tsp vanilla essence
* 1 tsp icing sugar

Instructions
1. Preheat oven to 180°C fan bake. Grease an oven proof bowl with butter. You can also use oil spray.
2. Tear the hot cross buns or croissants into pieces and place in oven proof dish.
3. In a separate bowl whisk together eggs, milk, cream, cinnamon, sugar and vanilla then pour over the hot cross buns.
4. Leave to soak for 10 minutes before putting it in to the oven.
5. Bake for 35 mins until golden and cooked through. 
6. Dust with icing sugar and serve with ice cream or custard. 
7. Optional add ins - 1/4 cup flaked almonds and or 1/4 cup raisins.