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The Easter Bunny (or Bilby, here in Australia!) is still weeks away, but if you’re anything like us, you’ve already got Hot Cross Bun FEVER and have a pantry – and freezer – full of them in more than one flavour…
So, by Good Friday it’s possible you may be getting tired of eating Hot Cross Buns, and be wondering what to do with your surplus stash. We sat down with Lauren Hamilton, Marketing Manager of legendary Sydney hot cross bun bakers, Shepherd’s Artisan Bakehouse, to learn her favourite ways to use up excess Hot Cross Buns at Easter…because with free hot cross buns in every flavour ‘on tap’ for 6 years running, we figured she should know, right?!
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Hot Cross French Toast
Want brunchtime to be a little sweet, a little spicy and LOT of yum? The idea that French Toast could even be improved upon might sound like fake news, but with your leftover buns we are assured it can be done!
Crack a couple of eggs into a bowl with a splash of milk and lightly whisk whilst you heat up the frying pan with a dab of butter. Then, dunk those halved buns (you could also cut them into soldiers) into the eggy mixture and turn a couple of times to make sure those bad boys are well coated before frying until golden on each side.
As most hot cross buns (and definitely chocolatey flavours like our new Cherry Ripe variety) are already slightly sweet, toppings with a bit of tang: such as fresh fruit, yogurt and berries compliment the gorgeously golden, slightly spiced bun. However, we’re not stopping you if you want to crack open the ice cream tub, maple syrup and caramel sauce for a truly decadent brunch!
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Easter Breadcrumbs
Stale hot cross buns definitely work in your favour for this recipe – stale breadcrumbs are endlessly useful in so many different desserts, check out these for some examples. Simply halve your buns and place them on a baking tray for 10-20 minutes at around 130 degrees until they become crispy and dry. Then pop them in your food processor and blend until they form fine crumbs or place in a ziplock bag and bash with a rolling pin until fine.
Don’t have the time to make a dessert? Combine breadcrumbs with a bit of sugar and cinnamon and use as a simple ice topping that your kids will love!
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Bun and Butter Pudding
This is a go-to, but we can’t get enough of our simple-yet-out-of-this-world comfort food. Preheat your oven to 140-160 degrees fan forced and whisk a couple of eggs, sugar and 600ml of plain cream in a bowl. Chop those buns in half and add them (cross sides facing up for those halves) to a deep greased baking dish and, once you’ve let your egg mixture stand for 5 minutes, pour it around your hot cross buns. Loosely cover with foil and pop it in the oven for about 15 minutes, then take off foil and bake until the custard has set.
For a nice visual touch, top with any small leftover Easter eggs, berries and/or sprinkle with icing sugar – then take a huge scoop whilst the pudding is still warm!
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Hot Cross Sliders
We know, we know – a savoury hot cross bun lunch sounds a little unorthodox, but they work wonderfully in the place of brioche buns as they’re incredibly light, only slightly sweet and become wonderfully buttery when toasted. We guarantee you’ll fall in LOVE with them!
We recommend getting your favourite deli meat (like pastrami) or even some gourmet sausages, frying up an egg and adding a dollop of aioli. You can get creative with this one – pickles, bacon, your favourite sauces will all go a long way between these toasted, buttered buns.
Disclaimer: probably best not suited to our new cherry ripe buns – chocolate and meat don’t quite mix!
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Chocolate Toasties
This is where those cherry ripe buns will truly shine, but all our hot cross buns work well with these incredible toasties!
Simply halve your buns and butter the outsides, then place some of your leftover chocolate in the middle and pop in the sandwich press. Seriously indulgent, we know, but Easter only comes around once a year and you’ve gotta get through that mound of choccy somehow!
Lauren Hamilton is Marketing Manager of Shepherd’s Artisan Bakehouse, and also runs her own small business marketing consultancy, Digital Narrative. She is a passionate cook, mum of two and freelance writer.
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