Savoury hot cross bun strata recipe
 Resurrect hot cross buns that have gone past their best with this innovative strata dish – a layered casserole made with eggs (not Easter ones!), bread and cheese. 1 head garlic, cut in half½ tsp whole black peppercorns1 bay leaf2 sprigs thyme350ml/12fl oz full-fat milk350ml/12fl oz double cream 6 free-range eggs 75g/2½oz Parmesan, grated8 stale hot cross buns, cut in half150g/5½oz Gruyère cheese, grated8 sage leaves 8 rashers sweet-cured or smoked bacon, cut in half lengthways, rind reserved2 tbsp maple syrup, for brushing 1 head garlic, cut in half ½ tsp whole black peppercorns 1 bay leaf 2 sprigs thyme 350ml/12fl oz full-fat milk 350ml/12fl oz double cream 6 free-range eggs 75g/2½oz Parmesan, grated 8 stale hot cross buns, cut in half 150g/5½oz Gruyère cheese, grated 8 sage leaves 8 rashers sweet-cured or smoked bacon, cut in half lengthways, rind reserved 2 tbsp maple syrup, for brushing Method Preheat the oven to 170C/150C Fan/Gas 3.Place the garlic, peppercorns, bay leaf, thyme, milk, cream and bacon rind into a large saucepan and bring to a simmer, then turn off the heat and allow to infuse for at least 30 minutes. Crack the eggs into a large mixing bowl and beat together. Strain the milk and cream mixture and allow to cool slightly, then whisk the milk mixture into the eggs. Add half of the Parmesan cheese and combine.Lay the bottom halves of the hot cross buns in a deep roasting tray. Sprinkle over the grated Gruyère. Pour the egg mixture all over the buns.Wrap the top half of each bun with a sage leaf and two thin pieces of streaky bacon, to mark where the cross is. Brush with a little maple syrup and place on top of the hot cross bun bottoms in the roasting tray. Push them down lightly to soak up some of the liquid. Sprinkle over the rest of the Parmesan. Bake the strata in the oven for 20–30 minutes, or until the egg mixture has set. Remove from the oven and allow to come to room temperature before serving. You can leave them whole or slice them to serve. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Place the garlic, peppercorns, bay leaf, thyme, milk, cream and bacon rind into a large saucepan and bring to a simmer, then turn off the heat and allow to infuse for at least 30 minutes. Place the garlic, peppercorns, bay leaf, thyme, milk, cream and bacon rind into a large saucepan and bring to a simmer, then turn off the heat and allow to infuse for at least 30 minutes. Crack the eggs into a large mixing bowl and beat together. Strain the milk and cream mixture and allow to cool slightly, then whisk the milk mixture into the eggs. Add half of the Parmesan cheese and combine. Crack the eggs into a large mixing bowl and beat together. Strain the milk and cream mixture and allow to cool slightly, then whisk the milk mixture into the eggs. Add half of the Parmesan cheese and combine. Lay the bottom halves of the hot cross buns in a deep roasting tray. Sprinkle over the grated Gruyère. Pour the egg mixture all over the buns. Lay the bottom halves of the hot cross buns in a deep roasting tray. Sprinkle over the grated Gruyère. Pour the egg mixture all over the buns. Wrap the top half of each bun with a sage leaf and two thin pieces of streaky bacon, to mark where the cross is. Brush with a little maple syrup and place on top of the hot cross bun bottoms in the roasting tray. Push them down lightly to soak up some of the liquid. Sprinkle over the rest of the Parmesan. Wrap the top half of each bun with a sage leaf and two thin pieces of streaky bacon, to mark where the cross is. Brush with a little maple syrup and place on top of the hot cross bun bottoms in the roasting tray. Push them down lightly to soak up some of the liquid. Sprinkle over the rest of the Parmesan. Bake the strata in the oven for 20–30 minutes, or until the egg mixture has set. Remove from the oven and allow to come to room temperature before serving. You can leave them whole or slice them to serve. Bake the strata in the oven for 20–30 minutes, or until the egg mixture has set. Remove from the oven and allow to come to room temperature before serving. You can leave them whole or slice them to serve.