Here’s Some Stupidly Delicious Recipes To Do With Your Leftover Hot Cross Buns

Looks like *someone* went too hard on the ASDA shop

Here's Some Stupidly Delicious Recipes To Do With Your Leftover Hot Cross Buns

by Jess Commons |

Just in case you go a little too wild in the supermarket this weekend and find yourself on Easter Monday drowning under a sticky sea of hot cross buns, we thought we'd fill you in on a few different (but delicious) ways to get rid of them.

Hot Cross French Toast

Yeah, THIS is how you do brunch. Go all-out American with this French toast-style hot cross bun teamed with ice cream and maple syrup. Land of the free, home of the food that'll clog your arteries, 'Murica certainly does delicious well. This recipe from BBC Good Food is The One.

Ingredients

4 tbsp soft butter

2 tsp cinnamon

2 eggs, beaten

100ml milk

4 hot cross buns, split in half

Vanilla ice cream and maple syrup, to serve

Method

  1. Mix 3 tbsp of the butter with half the cinnamon and mash together. Beat together the egg, milk and remaining cinnamon. Sandwich 2 slices of hot cross bun together with half the cinnamon butter and repeat with the remaining two slices.

  2. Dip in the egg mix and leave to soak for a few secs. Heat the butter in a frying pan until foaming. Cook the hot cross buns for 1-2 mins each side until light golden (you may need to do this in two batches). Press down on them as you cook. Serve each portion topped with a scoop of ice cream and a drizzle of maple syrup, if you like.

Hot Cross Bun ICE CREAM

Yep, you read that right. Hot Cross Bun Ice Cream. Sounds delicious no? Even better you don't need any of those fancy swanky ice cream makers, just the churning abilities of a German milkmaid. This recipe from Edd Kimber will take you an hour and a half so save it for Monday afternoon when you're super hungover/starting to get depressed about going back to work.

Ingredients

3 hot cross buns

100ml milk

400ml whipping cream

2tsp vanilla extract

5 large egg yolks

80g caster sugar

50g raisins

Method

  1. To make the ice cream, roughly rip 2 of the hot cross buns into pieces and place on to a baking tray. Place the tray under a grill for a few minutes until the buns are lightly toasted. Place the toasted hot cross buns into a medium sized saucepan and pour over the milk and cream. Bring this mixture to a boil, then remove from the heat, cover and allow the liquid to infuse for 30 minutes. Pour the milk mixture through a fine sieve, pressing through as much of the liquid as possible. Add more milk to top the total liquid back up to 500ml, discarding what is left inside the sieve.

  2. Place the infused milk mixture into a clean pan and bring to the boil over medium heat. While coming up to temperature, whisk the vanilla, yolks and sugar together until smooth. Whilst whisking constantly pour over the hot milk mixture, whisking until fully combined. Pour the custard back into the pan and cook until the mixture reaches 75-80C, stirring constantly (the bread thickens the milk so it will appear thick and cooked right at the start so using the temperature is more accurate).

  3. Pour the custard into a bowl and cover with a sheet of Clingfilm. Refrigerate the custard overnight before churning in an ice cream machine according to the manufacturer’s instructions.

  4. Before churning the ice cream rip the remaining hot cross bun into small crouton-sized pieces and place onto a baking tray. Place into an oven preheated to 120C (100C fan) and bake until dry and crisp for about 25 minutes, then place under the grill until golden brown, about a minute.

When the ice cream has almost finished churning add the bread and the raisins. Scrape the finished ice cream into a container and freeze until ready to serve.

Bun & Butter Pudding

Be like, the most popular person out of all of your friends and pull this Jamie Oliver pudding out of the bag on Monday night just as you're all settling in to watch a shit film. It's certainly not good for you but my goodness it's delicious.

Ingredients*

***600 ml semi-skimmed milk

200 ml double cream

400 ml single cream

1 vanilla pod

4 medium free-range eggs

170 g caster sugar

6 hot cross buns, sliced in half and spread with a knob of butter

1 knob butter, spread on the hot cross buns

3 tablespoons Cognac

1 handful dried apricots, chopped

zest of 1 orange

a little icing sugar

***Method

***1. Preheat the oven to 170°C/325°F/gas 3. For the custard base, bring the milk and all the cream just to the boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan. Whisk the eggs with the sugar until pale, then whisk in the milk and cream mixture, removing the vanilla pod shell.

  1. Dip the hot cross bun halves in the mixture, then place in an ovenproof dish. Drizzle over the Cognac and sprinkle over the apricots and the orange zest. Sieve the custard over, and leave it all to soak for at least 15 minutes.

  2. Place the dish in a roasting tin, half-fill the tin with hot water, then bake the pudding for about 45 minutes. When cooked it will have a slight crust on top but will still be slightly wobbly inside. Dust with the icing sugar and serve.

Like this? Then you might also be interested in:

10 Takeaway Hacks For You, Your Night In And Your Tummy

How To Make A Lasagne In 20 Minutes Flat When You Forgot Your Mates Were Coming Over

How To Stick To Healthy Eating When You're Out Without Ordering A Side Salad Or Tap Water

Follow Jess on Twitter @Jess_Commons

This article originally appeared on The Debrief.

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