Ingredients
- 6 hot cross buns
- 100g butter
- 1 ½ cups full cream milk
- ½ cup cream
- 4 eggs
- 1 espresso shot
- 1 teaspoon Vanilla
Method
1. Preheat oven to 180℃ and grease a large rectangular baking dish with butter.
2. Crack the eggs into a bowl and beat lightly, add milk, cream, espresso shot and vanilla and whisk to combine.
3. Take the hot cross bun and slice in half, butter the insides and take the button half and dip in the egg mixture
then place in the baking tray, repeat with all 6 and then pour over half the egg mixture.
4. Repeat with the remaining tops, making sure the cross is facing up.
5. Pour remaining mixture over the top.
6. Press the buns down into the custard and leave to soak for 15 minutes.
7. Cook for 45 minutes or until golden brown and the custard has set.
8. Leave to sit for 15 minutes and sprinkle with icing sugar just before serving.
