Hot Cross Bun Tray Bake

Serves: 12
Prep: 10
Cook: 60

This hearty breakfast bake is a great way to feed a crowd using leftover Easter buns and the goodness of Weet-Bix.

Ingredients

  • 6 Weet-Bix™, roughly crushed

  • 4 hot cross buns, packaged or homemade

  • 8 large eggs

  • 3/4 cup SoGood UnsweetenedSoy or Almond Milk

  • 1 tsp cinnamon

  • 2 tbs maple syrup, divided

  • 1/2 cup chopped raw pecans (60 g)

  • 3/4 cup blueberries (125 g)

Method

  1. Step 1

    Preheat oven to 180°C (350°F). Lightly oil a 1.5 – 2L baking dish.

  2. Step 2

    Cut each hot cross bun into 4 slices. Layer sliced buns and crumbled Weet-Bix in the prepared baking dish.

  3. Step 3

    Whisk eggs, milk, cinnamon, and 1 tbs syrup in a large jug. Slowly pour egg mixture over the buns and Weet-Bix. Sprinkle over blueberries, then allow to sit for 5 - 10 minutes, until most of the liquid has been absorbed.

  4. Step 4

    Toss chopped nuts in remaining 1 Tbsp maple syrup, and scatter over the bake.

  5. Step 5

    Loosely cover dish with foil and bake 55 - 60 minutes. Remove foil and bake a further 5 mins, until golden on top and firm in the centre. Cool on a rack at least 15 minutes before cutting. Serve warm or at room temperature.

Tips

Blueberries can be replaced with raspberries, diced strawberries, or sliced banana.


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