My Hungry Husband

I have been meaning to post this recipe for the entire week leading up to Easter weekend. This last week of work ended up being so hectic that I was completely exhausted. I eventually ended up making them today, Easter Sunday but still think the recipe is a great idea for using up leftover hot cross buns or just a new way of eating them if you feel like a change! The orange blossom water compliments the spicyness of the hot cross buns so well. I used the Woolworths Extra Spicy buns, because well, I like it spicy.


  • 1 cup milk
  • 1 egg
  • 1 tsp orange blossom water
  • Dash of cinnamon
  • 1 hot cross bun per serving
  • Butter and jam for spreading
  • Almonds for sprinkling
  • Icing sugar for serving (optional)
  • Fresh cream/ Ice cream for serving (optional)


  1. Make the custard mixture by mixing the egg, milk, cinnamon and orange blossom water together.
  2. Take each hot cross bun, slice in half and spread with butter and jam. Close and cut into cubes.
  3. Soak cubes in milk mixture, one bun at a time. Then transfer to a ramekin.
  4. Sprinkle almonds over the top and bake at 200c for 15-20 mins or until golden.
  5. Serve with cream, ice cream or enjoy plain!

Orange Blossom Water adds a lovely fragrance to the dish

Step one – make the milk custard mixture

Step two – slice each hot cross bun in half, and spread with butter and apricot jam

(you can use whatever jam you have)

Step 3 – cut each hot cross bun into cubes and soak in milk mixture one bun at a time

Step four – place in ramekin, top with almonds and bake at 200ºC for 15-20minutes or until golden and crisp on top.

Sprinkle with icing sugar and enjoy as is or with fresh cream/ ice cream.

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