Four Scrumptious Ways You Can Use Those Leftover Hot Cross Buns

Hot cross bun croutons

Cut hot cross buns into even-sized cubes or thin slices, drizzle with olive oil, sprinkle with finely grated parmesan (optional), and toast in a hot oven until crisp.

How to eat: Toss croutons through an autumn salad (try pear, blue cheese, candied walnuts and rocket), or sprinkle over a curried pumpkin and apple soup. Try them too in this stuffing, below. Serve crostini with cheese, dips, pates and rillettes.

Hot cross bun butter and banana pudding

1. Whip approximately 200g softened butter with the zest of an orange and a big glug of rum (or gin) until smooth.

2. Cut hot cross buns into thick slices and butter generously. Layer into a baking dish, adding thick slices of banana between each slice.

3. Heat 2 cups full-fat milk, 1 cup cream and ½ vanilla pod until almost boiling.

4. Whisk together 75g caster sugar and 4 eggs, then whisk into the hot milk. Strain this custard over the buns in stages, allowing it to soak in each time. Top with a few finely chopped dates and some grated nutmeg.

5. Place dish in a large roasting dish half full of hot water and bake at 180C until custard is just set, approximately 30-35 minutes.

Hot cross bun stuffing

Blitz hot cross bun croutons (see above) to make 2 cups breadcrumbs. Mix crumb with ½ cup blitzed walnuts, ½ finely chopped red onion, 1 grated pear (apple, or courgette), a small knob of grated ginger, the zest of a lemon or orange, a small handful of chopped coriander or parsley, 1 tsp dried mixed herbs, salt and pepper, and a little mixed spice to taste. Bind together with 1 beaten egg.

How to eat: We've used chicken breasts, opened out with a sharp knife, stuffed, tooth-picked, seasoned, seared and baked. Or use to stuff a whole chicken or duck, pork or beef schnitzels, or halved buttercups or butternuts.

Hot cross bun toasties

Halve hot cross buns, smear a big lick of mustard on one side and plum chutney on the other. Layer up with thinly sliced smoked chicken, mozzarella and basil leaves. Season and toast until hot. Serve with extra chutney.