Sticky Bun Pudding

Using a mixer, dissolve yeast in water and allow to sit for 5 minutes.

Add milk, egg and sugar and blend. Add flour and salt and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed.

Place dough in a lightly oiled bowl, cover and let rest 1 hour.

Combine butter, sugar, cinnamon and nutmeg. Chop pecans and add to mixture.

Spread half of the filling in a 9-by-13 inch baking pan.

Preheat oven to 350 F.

On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick.

Spread remaining filling over the dough and roll up lengthwise. Slice dough into 12 equal portions and arrange them in baking pan, leaving some room between buns. Allow to rise for 1/2 hour. Bake 30 minutes.

Let sticky buns dry overnight (or if in a hurry, chill in the fridge).

Preheat oven to 350 F.

Remove buns from pan and slice across, creating spiral-looking slices.

Butter a 9-by-13 inch baking pan and arrange slices into pan.

Heat milk and vanilla just to a simmer.

In a bowl whisk together sugars and eggs. Adding a little at a time, whisk milk into eggs until all is incorporated.

Pour over buns and press down to let mixture soak in. Sprinkle top of pudding with sugar.

Bake for 35-45 minutes, until centre of pudding springs back when pressed.

Cut pudding into squares, or spoon from dish. Serve warm.