Hot Cross Bun Bake Recipe

A great way to use up leftover Hot Cross Buns after Easter, although it's a fabulous variant of Bread and Butter pudding that can be enjoyed anytime.

Difficulty

Prep Time

30 minutes

Cooking Time

30 minutes

Serves

Serves: 6-8

Recipe Ingredients

  • 1 tray SPAR Freshline Traditional Hot Cross Buns
  • SPAR butter or margarine for spreading
  • 750 ml SPAR fresh full cream milk
  • 2 SPAR Jumbo eggs, separated
  • 125 ml SPAR white granulated sugar
  • 5 ml vanilla essence
  • 1 ml mixed spice
  • 1 ml salt
  • 50 ml SPAR white sugar mixed with 5 ml cinnamon (for topping)

Recipe Method

  1. Preheat oven to 180 ºC.
  2. Slice each bun into 4 slices and lightly butter each slice on one side. Arrange in slightly overlapping rows, in a SPAR Good Living Oval Glass Roaster (250 mm x 200 mm) or similar.
  3. In a saucepan or in the microwave oven, warm the milk to just below boiling point. Set aside to cool slightly Stir in the beaten egg yolks, sugar, essence, mixed spice and salt.
  4. Pour this mixture over the bun slices, cover, and set aside to soak for 30 minutes.
  5. Sprinkle the cinnamon sugar over and bake covered with lid or foil for 30 minutes. Remover the lid/foil and bake further 10 minutes to brown and crispen the top.

Hints & Tips

 Substitute fresh milk for canned evaporated milk or SQUILLOS chocolate flavoured milk and use chocolate chip buns, sliced and spread lightly with chocolate sandwich spread instead of butter/margarine.