Hot Cross Buns, Three Ways
WORDS: CHYKA KEEBAUGH
IMAGES: MARCEL AUCAR
As the Easter festivities wind down and the last crumbs of chocolate bunnies disappear, you may find yourself with a dilemma: what to do with the surplus of hot cross buns! While these spiced, fruit-filled treats are a quintessential Easter indulgence, their appeal continues once the long weekend is over. So let’s get creative in the kitchen with all of our leftover hot cross buns, transforming them into delectable creations whilst reducing food waste, savouring every last crumb of Easter joy.
Hot Cross Bread & Butter Pudding
Ingredients:
4 leftover hot cross buns, sliced
Butter, for spreading
2 cups milk
2 eggs
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup raisins or sultanas (optional)
Butter, for greasing
Instructions:
Preheat your oven to 350°F (175°C). Grease a baking dish with butter.
Spread butter on one side of each hot cross bun slice and arrange them in the baking dish, overlapping slightly.
In a mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined. Stir in the raisins or sultanas if using.
Pour the milk mixture over the hot cross buns, ensuring they are evenly coated and the liquid fills the dish.
Let the mixture sit for about 15 minutes, allowing the buns to absorb the liquid.
Bake in the preheated oven for 30-35 minutes, or until the bread pudding is set and golden brown on top.
Serve warm, optionally with a drizzle of custard or a scoop of vanilla ice cream.
Hot Cross Bun French Toast
Ingredients:
4 leftover hot cross buns, sliced horizontally
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
Butter, for cooking
Maple syrup, for serving
Optional toppings: fresh berries, powdered sugar
Instructions:
In a shallow bowl, whisk together the eggs, milk, and vanilla extract until well combined.
Dip each hot cross bun slice into the egg mixture, ensuring both sides are coated.
Heat a skillet or griddle over medium heat and melt a small amount of butter.
Cook the dipped hot cross bun slices for 2-3 minutes on each side, or until golden brown and cooked through.
Remove from the skillet and repeat with the remaining slices.
Serve the French toast warm with maple syrup and your choice of toppings, such as fresh berries or powdered sugar.
Hot Cross Bun Ice Cream
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 egg yolks
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup raisins or currants
4 leftover hot cross buns, toasted and crumbled
Instructions:
In a saucepan, heat the heavy cream, whole milk, and half of the sugar over medium heat until it starts to steam, but not boil.
In a separate bowl, whisk together the egg yolks and the remaining sugar until thick and pale.
Slowly pour the hot cream mixture into the egg yolks while whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Remove from heat and stir in the vanilla extract, ground cinnamon, ground nutmeg, and ground cloves.
Transfer the mixture to a bowl and let it cool to room temperature, then cover and refrigerate until chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
During the last few minutes of churning, add the raisins or currants and the crumbled hot cross buns.
Transfer the ice cream to a container and freeze until firm.
Serve scoops of the hot cross bun ice cream in bowls or cones, and enjoy!