8 Hot cross buns, stale, torn into chunks (about 8 cups)
1 cup Sultanas
Egg Mixture
4 Eggs
2 1/4 cups a2 Milk® Full Cream
3 tbsp Margarine
3/4 cup Caster sugar
1 tsp Ground cinnamon
1 tsp Mixed spice
1 tsp Vanilla extract
For topping
2 tbsp Margarine (for pre-baking)
1 1/2 tbsp Margarine (for post-baking)
Icing sugar, for dusting
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Directions
Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm baking dish.
Place eggs in a large bowl and whisk briefly. Add the a2 Milk® Full Cream, 3 tbsp melted butter, sugar, cinnamon, mixed spice, and vanilla. Whisk until well combined.
Add the torn hot cross buns and sultanas to the egg mixture. Stir gently, then set aside for 5 minutes to allow the buns to soak up the custard.
Pour mixture into prepared baking dish. If sultanas rise to the surface, push them below to prevent burning.
Drizzle 2 tbsp melted butter over the top. Bake for 25-30 minutes until golden on top and set but still slightly wobbly in the centre.
Remove from oven and brush with remaining 1 1/2 tbsp melted butter. Dust generously with icing sugar.
Rest for 5 minutes, then serve with homemade custard using a2 Milk® or sauce of choice.
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