Some of you might know that we are able to get free reclaimed bread and rolls from a local op-shop. This bread is picked up by volunteers from bakeries and supermarkets then available for low income families to collect from the op-shop. This saves us a lot of money and is such a great idea as this bread would normally end up in the bin and you all know how I feel about food waste!
In the 6-8 weeks leading up to Easter we have access to a lot of hot cross buns. This is because stores have started baking early and not many consumers are buying. I have been told there are literally skip bins full of just hot cross buns wasted.
When there is an abundance this is when I will grab a few packs and put them in the freezer so we have free hot cross buns over Easter. Generally we end up with extra packs and so I started thinking of different ways to use up the buns and came up with this recipe. It tastes equally good with fruitless and regular hot cross buns and my kids just love it.
You will need:
Pack of 6 regular or 9 mini hot cross buns, any flavour.
2 cups of milk
300ml of cream
1/4 c white sugar
Butter for spreading
Grease a baking dish with some of the butter.
Cut each hot cross bun in half and spread some butter on each of the cut sides.
Place all of the "bottoms" of the hot cross buns butter side down, into the baking dish. I used mini buns and just cut them to fit my dish, leaving a bit of room for the liquid mixture.
Place the "tops" of the hot cross buns directly on top of the "bottoms".
Place the eggs, milk, cream and sugar into a bowl and whisk until well combined.
Pour this mixture over the top of the buns. It will seem quite liquidy. Don't worry. Let sit for 10 minutes to let the mixture soak up.
Bake in a 180 degree oven for 25-30 minutes or until the custard is just set.