Hot Cross Bun Tray Bake
This hearty breakfast bake is a great way to feed a crowd using leftover Easter buns and the goodness of Weet-Bix.
- Skill Easy
- Prep time 10 mins
- Cook time 60 mins
- Servings 12
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:
- 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.
Nutritional information:
-
Per Serve
-
Energy (kJ)847
-
Energy (Cal)202
-
Protein (g)8
-
Fat (g)9
-
Saturated Fat (g)2
-
Carbohydrate (g)21
-
Sugars (g)8
-
Dietary Fibre (g)2.8
-
Sodium (mg)142
-
Potassium (mg)187
-
Iron (mg)2.1
-
Calcium (mg)62
