Avoid food waste in your home these Easter holidays with a few simple tips and our exclusive hot cross bun pudding recipe!
- Too many hot cross buns? Simply freeze them for another time! They’ll still be as delicious and can last in the freezer for months (or try our hot cross French toast recipe below).
- Too much chocolate? Instead of binning leftover chocolate store it in a cool, dark place. It should last 6-12 months without a problem and be perfect for sprinkling on ice-cream or for chocolate-coated strawberries (see our recipe below!).
- Banana split – melt leftover choc eggs and pour over sliced bananas. Yum!
Hot cross French toast – by OzHarvest Executive Chef Travis Harvey
The great thing about this recipe is that hot cross buns already have so much flavour, they need so little seasoning to taste great as french toast. Keep the buns in the fridge or freezer and no matter how stale they are, they will still produce an exceptional brunch treat.
4 stale hot cross buns, cut vertically into 2cm thick slices
1 tsp vanilla extract
Zest of 1 orange
3 eggs, whisked
60g unsalted butter
Fresh fruit and mascarpone to serve
- Combine milk vanilla and zest. Whisk the eggs in a seperate bowl.
- Place the slices of bread in the milk mixture, squeezing gently to soak through.
Coat each piece in the egg mixture.
- Heat half the butter in a frypan on a medium heat until beginning to foam. Add half the slices of egg coated bread and cook until lightly coloured. Flip over and continue cooking until lightly browned. Remove and keep warm.
- Add the remaining butter and repeat the process. Serve warm with mascarpone and fresh fruit.
- Cover a plate with cling film
- Melt leftover chocolate slowly on stove on a low heat
- Dip washed strawberries into chocolate deliciousness, gently spinning to fully coat strawberries
- Place dipped strawberries on pre-prepared plate
- Set in fridge for an hour