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Hot cross bun breakfast pudding recipe

Hot cross bun breakfast pudding recipe

2 ratings

Jamie says, "This is a really fun Easter Monday brunch that uses up leftover hot cross buns and Easter egg chocolate. You can easily batch it up, depending on how many you have to feed, and mix and match the favourings – get creative!" See method

  • Serves 2
  • 2 mins to prepare and 8 mins to cook
  • 362 calories / serving
  • Healthy
  • Vegetarian


  • 3 free-range eggs
  • 2 leftover hot cross buns
  • 20g leftover Easter egg or milk chocolate
  • 2 ripe bananas (at least 160g)
  • olive oil
  • 1-2 pinches of ground cinnamon
  • 2 tbsp natural yogurt
  • 1 tsp clear honey
  • 20g flaked almonds (optional)

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    6g 30%
  • Sugars

    23g 25%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 38.4g Protein 16.6g Fibre 4g


Jamie Oliver 155x255

  1. Beat the eggs in a large bowl, tear in the hot cross buns, then snap in the chocolate. Gently mix together until everything is coated in the egg, then leave to soak. Peel and slice one of the bananas. Preheat the grill to high.

  2. Wipe a 24cm ovenproof frying pan with a little olive oil and place on a medium heat. Pour in the bun mixture, spreading out to cover the base of the pan. Decorate the top with the banana slices and cook for 3 mins until the pudding has a nice crispy bottom.

  3. Meanwhile, peel the remaining banana and mash in a small bowl with a fork. Sprinkle with a pinch of cinnamon, then stir in the yogurt.

  4. Drizzle the pudding with the honey, sprinkle over the almonds (if using) and pop under the grill for 5 mins or until the top is beautifully golden – keep an eye on it.

  5. Serve with a dollop of yogurt and an extra pinch of cinnamon, if you like.

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