Make the most of leftover hot cross buns with this hot cross bun pudding. Made with apples and topped with toffee sauce, hot cross buns have never tasted so good.
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In a large bowl, whisk the cream, milk, eggs, ⅔ cup (150g) caster sugar and vanilla. Pour ⅔ cup (160ml) of the cream mixture into each ramekin. Place in the fridge, occasionally pressing bread and apples into cream mixture, for 1 hour or until bread is saturated.
Serve the hot cross bun puddings with a drizzle of rich toffee sauce. To make it, in a medium saucepan over medium heat, whisk ¾ cup (165g) packed brown sugar, 115g unsalted butter, ⅓ cup (80ml) honey, ¼ cup (60ml) thickened cream and ½ tsp sea salt flakes for 3 mins or until blended.