This recipe hardly needs an introduction. It is the ultimate dish to take along to the family Easter get together and the best way to use up any stale hot cross buns. A decadent and delicious dessert!

Chocolate hot cross bun bread and butter pudding


6 hot cross buns (day old buns are better than fresh ones)
1 tpsp butter
6 small chocolate Easter eggs
400ml milk
1/4 cup maple syrup
rind of 1 lemon
3 eggs


Slice each hot cross bun in half and butter the inside.

Unwrap the Easter eggs and place in a snap lock bag. Seal and hit with a mallet until crushed into smaller pieces. Distribute the chocolate evenly across the buttered bases of the hot cross buns.

Place the tops on to the bases and assemble the hot cross buns in a baking dish so they just fit snugly.

To prepare the custard, pour the milk, maple syrup, lemon rind and eggs into a jug and whisk to combine. Pour over the hot cross buns and set aside for 30 minutes.

Preheat the oven to 170C. Place the baking dish holding the hot cross buns into a roasting tray. Pour boiling water into the roasting tray to create a bain marie with the water coming approximately half way up the baking dish.

Place in the oven for 30 minutes or until the custard is set.

Dust with icing sugar and serve warm with ice cream.

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