There's only one way to use up leftover hot cross buns, and that's by slicing them up, loading them with chocolate and drizzling them with custard. This would make the perfect Easter dessert, if you're stumped for easy, fuss-free dessert ideas.
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Yields:
6
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Ingredients
6 hot cross buns
50 g butter
100 g milk chocolate, chopped
200 ml whole milk
200 ml double cream
5 medium eggs
100 g golden caster sugar
Directions
Step 1Preheat oven to 190ºC (170ºC Fan). Grease an ovenproof baking dish with butter. Slice the hot cross buns in half, butter each side and sprinkle over half the chopped chocolate. Sandwich back together and place in the baking dish. Sprinkle over remaining chocolate.
Step 2In a saucepan over medium heat, heat the milk and cream in a pan without letting it boil. Allow to cool slightly. Meanwhile beat together the eggs and sugar. Slowly add the cooled milk mixture into the eggs, beating constantly. Pour the mixture over the hot cross buns and leave for 10 minutes to soak.
Step 3Cook in the centre of the pre-heated oven for approximately 35-40 minutes, and serve with custard.
Matthew Lockwood is a professional chef and recipe developer with over 20 years of experience working in the hospitality and catering industry, both in the kitchen and out.
When Matthew isn't developing recipes, he's out running with his spaniel Pickle, and training for Hyrox.
