It might be over yet you can hang onto the glory of the hot cross bun for just a little longer with this warm rich pudding.
2 tablespoon brown sugar
1 tablespoon water
2 medium pears, peeled, cored, sliced
1 1/2 cups milk
300 ml cream
1 vanilla bean, halved lengthways, seeds scraped
4 leftover hot cross buns, thickly sliced
2 tablespoon caster sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Ice-cream or cream, to serve
Preheat oven to moderately slow, 160°C, lightly grease a deep, 6-cup ovenproof dish.
In a medium frying pan, combine brown sugar and water, Heat on low, stirring, until sugar dissolves.
Add pear slices and simmer, uncovered, 3-5 minutes, until just tender, stirring occasionally. Remove from heat.
In a medium saucepan, bring milk, cream and vanilla bean to boiling point. Remove from heat. Set aside, covered 5 minutes. Discard vanilla bean.
Arrange bun and pear in alternate layers in prepared dish. In a large bowl, whisk eggs, caster sugar, cinnamon and nutmeg together. Gradually beat in warm cream mixture.
Strain egg mixture carefully over bun and pear. Place dish in a large baking pan, adding enough boiling water to come halfway up the sides of the dish.
Bake 55-60 minutes, until set. Serve with ice-cream or cream.