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 |
Published on

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

    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

      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 puddingout 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.

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        Follow Jess on Twitter @Jess_Commons

        This article originally appeared on The Debrief.

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