Overdone it with the hot cross buns again this year? This recipe from Coles makes good use of excess or slightly stale hot cross buns in the most delicious way.
Why not experiment and customise the recipe using your favourite bun flavour?
Prep time: 10 minutes
Cooking time: 40 minutes
Serves: 6
Ingredients
- 2 Coles Bakery Chocolate Hot Cross Buns, split
- 4 Coles Finest Indulgent Traditional Fruit Hot Cross Buns, split
- 40g butter, softened
- 1/2 cup (160g) blueberry or raspberry jam
- 6 Coles Australian Free Range Eggs
- 1 1/2 cups (375ml) milk
- 3/4 cup (185ml) thickened cream
- 1/3 cup (70g) caster sugar
- 1 teaspoon vanilla bean paste
- 125g fresh or frozen raspberries
- 125g fresh or frozen blueberries
Method
Preheat oven to 160°C. Grease an eight-cup (2L) ovenproof dish.
Spread the cut side of each bun half with butter. Spread the bun bases with the jam. Arrange the bun bases, jam side up, and the bun tops, cross side up, in the prepared pan.
Whisk the eggs, milk, cream, sugar and vanilla in a medium bowl. Pour evenly over the buns. Set aside for 10 minutes to soak.
Sprinkle with the raspberries and blueberries. Bake for 30-40 minutes or until just set. Set aside for 10 minutes to stand before serving.
What’s your favourite Easter baking recipe? We’d love to hear about it in the comments section below.
Also read: Sticky Toffee Pudding