Bread and Butter Pudding with Hot Cross Buns

I've never made bread and butter pudding but thought that an Easter twist on it would be a nice dessert when The Thew’s family came around on Easter Sunday. I would recommend buying the hot cross buns as you want ones that are fairly robust to absorb the custard.
 
Ingredients
8 hot cross buns
Butter
450ml double cream
450ml full fat milk
4 egg yolks
1 full egg
Nutmeg
1 tsp vanilla extract
3 tbsp caster sugar
Sultanas
Zest of an orange
Demerara sugar to top

1.    Preheat the oven to 160°C/GM 3.

2.    Slice the buns in half and spread with butter. Then arrange them in a dish slightly overlapping.

3.    Sprinkle with some sultanas and orange zest. I didn't weigh the sultanas as it was just a scattering to boost the fruit content.

4.    To make the custard heat the cream and milk together in a pan to just below boiling point.

5.    While that is going on whisk the egg yolks and egg together with the caster sugar. Then add the vanilla extract and a grating of nutmeg.

6.    Once the milk is hot pour into the egg mixture while constantly whisking. It will be a thin custard so don't panic that it’s not thick. Then pour the custard over the buns and leave for 20 minutes or so to soak in.

7.    Sprinkle Demerara sugar over the top and pop into the oven for 45 minutes.

8.    Serve with more custard!