Hot Cross Bun Tray Bake
Prep
10 min
Cook
1h
Serves
12
Skill
.png?format=webp&width=1376 "Hot Cross Bun Tray Bake")
Prep
10 min
Cook
1h
Serves
12
Skill
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)
Nutrition per serving
847 kJ
energy kj
8 g
protein
2 g
saturated fat
2.8 g
dietary fibre
21 g
carbohydrate
8 g
sugars
142 mg
sodium
Method
- Preheat oven to 180°C (350°F). Lightly oil a 1.5 – 2L baking dish.
- Cut each hot cross bun into 4 slices. Layer sliced buns and crumbled Weet-Bix in the prepared baking dish.
- 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.
- Toss chopped nuts in remaining 1 Tbsp maple syrup, and scatter over the bake.
- 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.
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)
Nutrition per serving
847 kJ
energy kj
8 g
protein
2 g
saturated fat
2.8 g
dietary fibre
21 g
carbohydrate
8 g
sugars
142 mg
sodium
- Preheat oven to 180°C (350°F). Lightly oil a 1.5 – 2L baking dish.
- Cut each hot cross bun into 4 slices. Layer sliced buns and crumbled Weet-Bix in the prepared baking dish.
- 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.
- Toss chopped nuts in remaining 1 Tbsp maple syrup, and scatter over the bake.
- 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.