Hot Cross Bun And Frozen Custard Sandwich

For the ultimate Easter treat, sandwich frozen vanilla custard between soft, brioche hot cross buns. Drizzle with raspberry sauce for the perfect finish.

The ingredient of Hot Cross Bun And Frozen Custard Sandwich

• 2 x 125g punnet raspberries
• 1l coles frozen vanilla custard softened
• 2 peaches stoned coarsely chopped
• 1 tablespoon caster sugar
• 8 coles finest brioche hot cross buns split
• 40g butter softened

The Instruction of hot cross bun and frozen custard sandwich

• place half the raspberries in a small bowl use a fork to coarsely crush place the custard peach and crushed raspberry in a large bowl and stir until combined transfer to a 13cm x 21cm loaf pan cover with foil and place in the freezer for 6 hours or overnight
• push remaining raspberries through a fine sieve into a small saucepan over medium heat discard the solids add sugar to the pan and cook stirring for 5 mins until sauce thickens slightly set aside to cool
• preheat a grill on high place the hot cross buns cut side up on a baking tray grill for 3 mins or until toasted spread cut sides of each bun with butter
• divide the bun bases among serving plates top with scoops of the custard mixture drizzle with raspberry sauce and top with bun tops serve immediately

Nutritions of Hot Cross Bun And Frozen Custard Sandwich

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