Ingredients
- Leftover Hot Cross Buns, Halved and buttered
- 220 g raw sugar
- 125 g water
- 310 g whipping cream
- 4 eggs
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Preheat oven to 160 degrees C. Grease the bottom of a 1.5L ovenproof dish
1. Arrange the let over hot Cross Buns in the ovenproof dish, overlapping each other.
2. Mill sugar for 2 seconds on speed 8
3. Add water and cook for 12-15 minutes at Varoma, speed 2, or until the liquid has turned brown and is bubbling.
4. Add the cream and the eggs and stir on speed 4 to combine into a custard.
5. Pour the custard over the buns in the dish. Leave for 15 minutes for custard to absorb into the bread.
6. Sprinkle with raw sugar and bake for 30-35 minutes or until bread is golden around the edges.
7. Leave for 15 minutes before serving to allow the custard to thicken.
Tip
This is a great recipe to use up those Hot Cross Buns that have gone a bit stale. It keeps the taste of Easter going that little bit longer!
If the bread looks a little bit dry when cooking, just press down gently on the bread so that the custard comes up over the bread.
I have used this recipe with conventional HC Buns, but it is amazing with the Choc cross Buns or the Mocha ones too.
The picture shown is the leftover Hot Cross Loaf from the Easter Back to Basics class.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This was so yummy, made it tonight with the left over hot cross buns. Yummo
LOVED LOVED LOVED IT!
I did this to use the hot cross buns i had made but now scared ill be making hot cross buns all year round just to make this.
Thankyou
LOVED LOVED LOVED IT!
I did this to use the hot cross buns i had made but now scared ill be making hot cross buns all year round just to make this.
Thankyou