Bread Pudding from Hot Cross Buns

I am having issues with the amount of food that we waste, so when I had 3 leftover hot cross buns I found something to do with them.  Problem was I don't like bread pudding and I am not a big fan of hot cross buns.  My hubby swears this was excellent.

Followed the recipe that I found here

French Toast

From Food Network Magazine (April 2010)

4 eggs

1 1/2 C Milk (I used 1C vanilla milk, 1/2 C skim)

1/2 tsp nutmeg

1 tsp vanilla

1 tsp sugar

pinch of salt

6 slices of bread

Whisk the first 6 ingredients in a bowl.  Working in batches dip the bread in the egg mixture and cook in a skillet until golden.  Transfer to a lined baking sheet.

Bake for 8-10 minutes at 350F until puffed.  Serve with syrup and fruit.

Monkey Bread

I have made 3 batches of this but it gets eaten so fast this is all I could manage to snap for a picture

Make the cinnamon buns here, but once out of the bread machine do the following.

1/2 C Butter Melted

1/2 C Sugar

3 Tbsp cinnamon

Raisons

Pinch of pieces of dough in a variety of sizes.  Dip in butter, then sugar and place in a a greased tube pan.  Sprink raisons at will. Let rise in a warm place for 40 minutes or until doubled in size.  Bake at 350 F for 25 minutes.  Let stand 10 minutes before you turn out.

Bruschetta

1/2 C Roma Tomatos, sliced

2 Tbsp Red Onion chopped
1 tsp garlic mashed
4 sprigs basil (I used about 1-2 tsp)
Splash of Balsamic vinegar
2 Tbsp olive oil
2 Tbsp grated parmesan
Sea salt & black pepper to taste
Part of Baguette, sliced

Add first 9 ingredients to bowl, place in fridge for hours or days.  Using broiler toast sliced baguettes.  Drizzle baguette with olive oil and place a tbsp of brushetta on each slice.  Sprinkle some parmesan over top and broil until cheese melts.