I always relish the days after feasting. There always seems to be leftovers that are lovingly re-enjoyed.
If you have a creative culinary line running through you, you will be able to turn them into all sorts of new and amazing delicacies that will continue to surprise the family and even yourself.
Here is a delicious breakfast recipe for those hot cross buns that always seem to reappear even after you thought that the last one had been toasted, generously loaded with butter and devoured.
Hot cross breakfast
- ½ cup cranberries
- ½ cup boiling water
- 4 medium sized eggs
- 300ml pouring cream
- ¼ tsp vanilla bean paste
- ½ cup sugar
- 275ml milk
- 700g hot cross buns
Preheat oven to 180.
Place the cranberries into a bowl and cover with the boiling water. When the water has cooled, whisk in the eggs, cream, vanilla, sugar and milk. Immerse the hot cross buns into the egg mix and allow them to sit in there for 15 minutes until soaked.
Grease a baking dish or similar with a little butter. Lay the hot cross buns into the baking dish whisk the remaining mixture and pour this over the buns ensuring that the cranberries are evenly distributed. (If you have left over Easter eggs you can break a few over the mix as well).
Bake this on the middle shelf for 50 minutes until golden brown and firm to touch. Serve hot or cold with maple syrup, ice cream, cream or yogurt.