Don’t be tempted to throw away those leftover hot cross buns – there are lots of ways you can reimagine them into something new.
Fruit spiked, perfectly spiced and full of the joys of spring, hot cross buns are just too delicious to waste! The good news is that with a bit of love and care, slightly stale buns can take on a whole new life – think delicious bun-and-butter puddings, next-level toasties, a fruity twist on a baked Alaska, and even game-changing breadcrumbs.
Whether you’re using up homemade hot cross buns or your fave shop-bought ones, these hot cross bun recipes are guaranteed to hit the spot.
(PS: If you’re bunned out over the Easter weekend, you can also freeze leftover hot cross buns – simply slice in half and pop into a freezer bag for a rainy day.)
Eggy bread is always a favourite way to use up stale bread, so why not swap in leftover hot cross buns? Seasonal rhubarb is hit up with orange zest, vanilla and fiery stem ginger, cooked until soft, then stuffed into eggy hot cross buns and fried until golden. So good!
Making the most of budget-friendly store-cupboard ingredients, this Easter pud is a real showstopper. The spiced buns are torn up, covered in homemade apricot custard and sprinkled with flaked almonds, then baked until golden. Top tip: If you don’t have enough hot cross buns to fill your baking dish, use regular stale bread to fill the gaps.
Go savoury with this epic hot cross bun recipe. We’re talking sweet, fruity buns paired with salty, melty cheese and topped with your choice of relish or chutney – delish! And if that wasn’t enough to tickle your tastebuds, this recipe is cooked entirely in the air fryer, making it even easier – result.
It’s time to put a spin on the classic Ploughman’s! Here, hot cross buns are baked with Cheddar cheese and tangy sandwich pickle until crisp and oozy, then served with a zingy apple salad for a truly cracking Easter dish. Feel free to assemble the night before and stash it in the fridge, ready to bake when needed.
Leftover hot cross buns get the brunch treatment in this fun recipe. Rolling out the buns and drizzling with maple syrup makes them super crispy – perfect for scooping up compote-rippled yoghurt!
Crispy on the outside, oozy and soft in the middle, this is Easter in dessert form. With dried apricots, orange zest and a splash of Cognac, it’s a properly good grown-up pud (you can leave out the booze if you’re feeding little ones).
This recipe also makes the most of any leftover Easter chocolate too (if you’ve got any!). This epic Mini Egg and jam-spiked number is cooked in a frying pan for ultimate ease, giving you a beautifully caramelised crust, too – big win!
Take leftover hot cross buns to showstopping new heights with this simple yet impressive baked Alaska. With layers of bun, chocolate spread, tinned peaches, ice cream and meringue, this easy recipe turns a few store-cupboard ingredients into something really special – and it’s all done in the air fryer!
HOW TO MAKE HOT CROSS BUN BREADCRUMBS
You can easily transform stale buns into sweet breadcrumbs that you can use in place of some of the flour or ground nuts in this Bakewell tart for a hit of spice, or add a handful to the filling of this Treacle tart for a fruity flavour boost.
Place halved buns onto a baking tray and bake at 130°C/250°F/gas ½ for 10 to 20 minutes (depending on how stale they are), or until crisp and dry. Leave to cool, then either place the dried buns into a sandwich bag and bash with a rolling pin, or blitz in a food processor until fine.
