Hot Cross Bun Waffles Recipe | Abel & Cole

Hot Cross Bun Waffles

Cooking time
Serves4-6 people
Hot Cross Bun Waffles

If you have some leftover hot cross buns that need using up, turn them into these fluffy breakfast treats. They're a cross between French toast and waffles and make a speedy spin on an American breakfast served with bacon and maple syrup.


  • 2 eggs
  • 50ml full cream milk
  • 1 tsp vanilla extract
  • 1 tbsp raw cane sugar
  • 4 hot cross buns
  • Toppings (optional):
  • Grilled streaky bacon
  • Maple syrup
  • Blueberries
  • Ice cream
  • Raspberries
  • Sliced bananas
  • Chocolate sauce

Prep: 5 mins | Cook: 20 mins

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1. Preheat your waffle iron and set your oven to its lowest setting. Crack the eggs into a large bowl. Pour in the milk and vanilla extract. Add the sugar and whisk together.
2. Cut the hot cross buns in half. Grease your waffle iron, if necessary. Dunk 2 halves in the eggy mix for 10 secs or so, turning them to coat. Carefully lift them into the waffle iron and close. Cook for about 5 mins till golden and crisp. The time it takes will depend on your waffle iron, so check them now and then and cook till they look ready. When they're ready, remove them from your waffle iron and place on a plate. Slide into the oven to keep warm while you dunk and cook the remaining hot cross bun waffles.
3. Repeat till you have used all the hot cross buns, adding each fresh batch to the oven to keep warm. Serve with your chosen toppings for the perfect Easter breakfast, treat or pud.
4. Top Toppings
We love these hot cross bun waffles served with crispy streaky bacon, a handful of blueberries or sliced banana and a good drizzle of maple syrup. They're also delicious with a scoop of ice cream and fresh berries, or sliced banana and chocolate sauce.
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