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Hot Cross Bun Tray Bake

Name: Hot Cross Bun Tray Bake
Prep time: 10 min
Cook time: 60 min
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)

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)

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Seasonal Food Guide

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.