Method
- Preheat oven to 160°C/140°C fan-forced. Halve the hot-cross buns and set tops aside. Roughly chop bun bases. Set aside.
- Whisk the eggs, sugar and cream in a large bowl until well combined. Add chopped bun bases. Stand for 5 minutes. Using a slotted spoon, arrange soaked bun bases in a large greased (about 4-5cm deep) baking dish. Dip the cut-side of the hot-cross bun tops into the egg mixture and arrange cross-side up in the dish. Pour the remaining egg mixture around the bun tops.
- Loosely cover with foil and bake for 15 minutes. Remove foil and bake for a further 10 -15 minutes or until custard has set.
- Decorate with small Easter Eggs, dust with icing sugar and serve.
Ingredients
6 Yarrows Traditional Hot-Cross Buns
4 eggs, at room temperature
1/3 cup caster sugar
500ml cream
Notes
Optional:
- Icing sugar
- Small Easter eggs
- Apricot or Strawberry Jam
Tip
Spread the buns with strawberry jam before adding to the dish
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© 2019 IGA Recipes.