A delicious way to use any leftover hot cross buns or chocolate eggs this Easter. Our comforting and chocolatey take on the traditional bread and butter pudding will definitely have you going back for seconds.

Ingredients

• 6 full-sized hot cross buns
• 100g Lily O’Brien’s Milk Chocolate Drops for baking or left over Easter egg chocolate (roughly chopped)
• 4 medium eggs
• 50g golden caster sugar
• 1tsp vanilla essence
• 200ml full cream milk
• 200ml double cream
• Zest of 1 orange

Method

• Grease a baking dish with a little butter.
• Slice the hot cross buns in half then sprinkle with half of the chopped chocolate and sandwich back together again.
• Arrange the buns neatly in your greased baking dish, packing them quite closely together.
• Whisk the remaining ingredients together in a medium-sized bowl until the eggs are completely combined.
• Pour the mixture over the buns and sprinkle over the remaining chopped chocolate.
• Cover with cling film and place in the fridge to chill for an hour.
• Preheat the oven to 170°C/160c fan and bake for around 45 minutes or until the buns look golden brown and the mixture is puffed up and set.