Bread and Butter Pear and Prune Custard

Here's a great way to use any leftover hot cross buns.....if you have any!!

Ingredients

• 6 eggs
• 12gms icing sugar
• 1 tsp vanilla essence
• 6 hotcross buns / fruit loaf / panetone / croissants
• 100gms butter
• 450mls cream
• 450mls milk
• Pinch of allspice or nutmeg
• 8 prunes (chopped)
• 1 pear, cored & cut into 8 wedges



Cooking Instructions

1. 1

   Preheat over to 160c

1. 2

   Place icing sugar, vanilla, eggs, cream and milk in a bowl and whisk together until smooth

1. 3

   Slice bread into 2.5cm thick slices and generously butter each piece

1. 4

   Grease a 25cm round earthenware dish with butter

1. 5

   Arrange bread in dish and pour over custard mixture

1. 6

   Arrange fruit on top

1. 7

   Line a roasting pan with a damp teatowel. Place the dish on top and pour in enough boiling water around the edge to reach halfway up the side of the dish

1. 8

   Cover with foil and bake for 60 minutes

1. 9

   Remove foil in last ten minutes of cooking time to slightly brown