Mini Hot Cross Bun Bread and Butter Puddings

Don't let those extra hot cross buns go to waste! Repurpose your Easter leftovers into individual-sized desserts using our creative recipe.


  • 6 hot cross buns
  • 25 g butter
  • 1 tsp cinnamon
  • 1 orange, zest of
  • 2 eggs
  • 100 ml milk
  • Caster sugar, for serving


  1. Preheat the oven to 180ºC on Fan.
  2. Slice the Hot Cross Buns in half.
  3. Beat together the butter and cinnamon, to create a cinnamon butter. Butter each cut side of the Hot Cross Buns.
  4. Beat together the orange zest, eggs and milk.
  5. Dip each Hot Cross Bun slice in the egg mixture, and layer three slices per ramekin dish, making sure the top piece is the top of a Hot Cross Bun.
  6. Pour any of the remaining egg mix over the buns.
  7. Bake in the oven for 15 minutes, or until the egg is set.
  8. Sprinkle with caster sugar to serve.

Products used


Hand mixer, Pink, 50's Style
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Oven, Linea, Galileo cavity: Omnichef, 60cm, Multitech, Neptune Grey, Vapor Clean
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