I have been meaning to post this recipe for the entire week leading up to Easter weekend. This last week of work ended up being so hectic that I was completely exhausted. I eventually ended up making them today, Easter Sunday but still think the recipe is a great idea for using up leftover hot cross buns or just a new way of eating them if you feel like a change! The orange blossom water compliments the spicyness of the hot cross buns so well. I used the Woolworths Extra Spicy buns, because well, I like it spicy.
Ingredients:
- 1 cup milk
- 1 egg
- 1 tsp orange blossom water
- Dash of cinnamon
- 1 hot cross bun per serving
- Butter and jam for spreading
- Almonds for sprinkling
- Icing sugar for serving (optional)
- Fresh cream/ Ice cream for serving (optional)
Method:
- Make the custard mixture by mixing the egg, milk, cinnamon and orange blossom water together.
- Take each hot cross bun, slice in half and spread with butter and jam. Close and cut into cubes.
- Soak cubes in milk mixture, one bun at a time. Then transfer to a ramekin.
- Sprinkle almonds over the top and bake at 200c for 15-20 mins or until golden.
- Serve with cream, ice cream or enjoy plain!
Orange Blossom Water adds a lovely fragrance to the dish
Step one – make the milk custard mixture
Step two – slice each hot cross bun in half, and spread with butter and apricot jam
(you can use whatever jam you have)
Step 3 – cut each hot cross bun into cubes and soak in milk mixture one bun at a time
Step four – place in ramekin, top with almonds and bake at 200ºC for 15-20minutes or until golden and crisp on top.
Sprinkle with icing sugar and enjoy as is or with fresh cream/ ice cream.
