Hot Cross Bun Recipes

Hot Cross Buns are not only great when they are toasted and topped with butter, but can taste amazing as part of a delicious recipe. Think outside the box this Easter and try some of these unique Hot Cross Bun recipes.

Here’s some great recipes that will help you use up any leftover Hot Cross Buns, to create some equally yummy dishes!

Hot Cross Bun and Butter Pudding

What do you need?
  • 300ml pot double cream
  • 600ml milk
  • 4 eggs
  • 100g golden caster sugar
  • 1½ tsp vanilla essence
  • 8 hot cross buns
  • 40g soft butter
  • 3 tbsp chunky marmalade
  • icing sugar, for dusting
  1. Heat oven to 170C/150C fan/gas 3. Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture.
  2. Halve the buns and spread with the butter. Arrange in a large shallow ovenproof dish (approx 25 x 32cm), and brush the marmalade on top.
  3. Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.
  4. Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm

Hot Cross Bun Fruit Trifle

If you need to create a sweet summer dessert and have no time to get down to your nearest Ferguson Plarre Bakehouse for a cheesecake, why not take your leftover Hot Cross Buns and put them to good use! Instead of opting for traditional sponge cake or jam rolls in your trifle (as pictured above), not use some Hot Cross Buns instead for a really unique trifle!

  • 1 x 85 g packet of port wine jelly
  • 1 x 85 g packet of mango jelly
  • 1 x 85 g packet of raspberry jelly
  • 6 x Hot Cross Buns, sliced in half
  • 1 x 800 g can of peach slices
  • 1 x punnet strawberries, hulled & sliced (make sure you leave some extra to decorate)
  • 1 cup of cherries
  • 750 ml of thick custard
  • 300 ml of thickened cream (make sure you whip this well)
  • 1 x ripe mango, thinly sliced

1. Prepare the jelly according to packet instructions then pop into the fridge until they have set. Once the jelly is set, then cut it up into cubes.

2. Place the Hot Cross Buns in the base of a 3 litre, shallow glass bowl. Make sure they are pressing onto the base.

3. On top of the Not Cross Buns, place half of the peach slices and drizzle 1/2 cup of peach juice.

4. Keep going and add layers of jelly cubes, strawberries, and remaining peach slices. Drizzle the custard over the top of your trifle mixture!

3. Spoon the whipped cream over the trifle and top with strawberries, cherries, red currants and mango slices. Place in the fridge until required

Hot Cross Buns Tiramisu

Another classic dessert with a Hot Cross Buns twist…

Hot Cross Buns seem to have multiple uses. Just like with the Trifle above, you can also use a yummy fruity Hot Cross Bun as a stand in for sponge cake fingers when you are making Tiramisu.

Here’s what you need:
  • 3 x eggs, separated into the white and the yolk
  • 1/4 cup of Caster Sugar
  • 250 g of Mascarpone
  • 1 Tablespoon of Tia Maria
  • 3/4 cups warm espresso or strong coffee
  • 3 x Hot Cross Buns

Using an electric mixer, beat egg yolks and sugar until thick and pale. Using a large spoon, fold through mascarpone.

Whisk egg whites until firm peaks form. Carefully fold into mascarpone in three batches.

Add the Tia Maria to some warm espresso (don’t be tempted to drink this, you’ll need it to make your Tiramisu). Quickly dip half a Hot Cross Bun, one half at a time, in the coffee mixture. Once your Hot Cross Buns have been dipped, place them in the base of a 3 cup-capacity serving bowl. Cover with half of mascarpone mixture.

Repeat these layers again before finishing with the Mascarpone, then simply pop into the fridge for 4 hours or overnight to set, and, when ready to serve, simply dust with cocoa. Enjoy!

Hot Cross Bun French Toast

Hot Cross Bun French Toast recipe by Wanderlust for Food

Here’s what you need:
  • 3 eggs
  • 250 ml milk
  • 2 tablespoons of sugar
  • 1 teaspoon of vanilla extract
  • A 6 pack of day old Hot Cross Buns
  • 50 grams of butter
  • 1/2 cup of maple syrup, to serve

Whisk the eggs, milk, vanilla and sugar in a bowl until its all mixed together well!

Cut your Hot Cross Buns horizontally into 3 segments. Soak each slice in the egg mixture for a minute or two, until saturated.

Melt butter in the frying pan and cook bun slices over medium-low heat for about 2 minutes on each side, or until golden brown and the egg is cooked. Repeat this until all buns are cooked.

Serve drizzled with maple syrup and enjoy!

Share your leftover Hot Cross Buns recipes with us

Have you got a great idea on what to do with your Hot Cross buns, whether you top them with cheese, or keep it simple with some yummy butter. We’d love to know how you eat your Hot Cross Buns.

Add a comment below or on facebook and let us know how you eat your Hot Cross Buns