Hot Dog Bun Pudding/Custard

6 hotdog buns

1 stick butter, melted

3 large eggs

1 tsp. vanilla

 1 1/2 cups granulated sugar

2 cups milk

Separate buns and place in lightly greased 8x8 pan, crust side up. Melt butter and pour over buns. Mix remaining ingredients and pour over all. Bake at 350 degrees for 30 minutes.

The custard has the flavor/texture of a good egg custard pie. Part of the bread bakes into the custard and what doesn't dissolve/blend has a nice toasty texture to combine with the custard when served. A quick dessert and a great way to use leftover hot dog buns.

 I've also used whole hamburger buns in a 9 x 13 pan and increased the amount of the custard mixture.

A variation of the hot dog bun pudding ~ Use 2-3 day old glazed donuts (frosted or plain or combination) instead of the buns. Five donuts cut into approximately 1 inch pieces will fill a glass pie pan.