Not Your Grandmother's Bread Pudding

• 1 dozen large hot cross bun (less one piece broken off when I discovered the freshness!)
• 12 cup butter, melted
• 1 cup brown sugar
• 1 cup raisins
• 1 package Skor English toffee bit, baking pieces
• 1 cup blanched slivered almond
• 4 cups milk, scaled and cooled
• 1 12 cups southern butter pecan liquid coffee creamer
• 6 eggs
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2 teaspoons vanilla

1. Cut buns into half inch cubes.
2. drizzle melted butter over cubes and toss gently to coat.
3. add brown sugar, raisins, cinnamon, Skor pieces and almonds, mixing gently to combine.
4. place in a lightly greased 4 quart casserole dish, set aside.
5. Combine eggs, salt, and vanilla, beating until fluffy with a wisk.
6. add liquid coffee whitener to cooled milk and wisk into egg mixture.
7. Pour over bun cube mixture and gently press cubes into liquid.
8. Place casserole dish in a large pan ( I used my roaster) and fill with hot water one third up the side of the casserole dish.
9. Bake @ 350 degrees for about 1 1/4 hours, or until knife inserted in the centre comes out clean.

butter, brown sugar, raisins, toffee, blanched slivered almond, milk, southern butter, eggs, cinnamon, salt, vanilla

Taken from www.food.com/recipe/not-your-grandmothers-bread-pudding-363488 (may not work)