I still think last year’s Easter dessert, the Hot Cross Bun Ice Cream is one of the best desserts I have ever made so there was a bit of pressure to come up with an equally delicious dessert this year. I played with a number of ideas (and it took a while to think of something that I thought was interesting enough) but I think I have managed that by giving a dutch baby an Easter makeover.  The final result being a Dutch Baby with Hot Cross Bun Croutons and Smashed Easter Eggs.

Dutch Baby with Hot Cross Bun Croutons

The crunchy hot cross bun croutons comes from last year’s ice cream recipe. They are super delicious and it can be quite difficult to stop eating them. Bite sized pieces of hot cross buns are coated in butter and muscovado sugar and then baked to make crisp, crunchy, spicy and sweet croutons.

Dutch Baby with Hot Cross Bun Croutons

The dutch baby is a recipe I have made before and is super easy to make. A thin pancake batter is poured into a blazing hot cast iron pan and placed in a hot oven. The batter puffs up around the edges and rises higher and higher, while turning a beautiful golden brown colour. The kitchen smells amazing and the steam in the cooked batter evaporates once you have taken it out of the oven and the middle will sink.

Dutch Baby with Hot Cross Bun Croutons

It is in the sunken middle that you place the hot cross bun croutons, a few milk chocolate easter eggs smashed to pieces and some fresh raspberries to counteract all the sweetness. Enjoy!

Dutch Baby with Hot Cross Bun Croutons

I hope you enjoy this recipe for Dutch Baby with Hot Cross Bun Crouton and Smashed Easter Eggs. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred.

Dutch Baby with Hot Cross Bun Croutons

Dutch Baby with Hot Cross Bun Croutons and Smashed Easter Eggs


  • For the Hot Cross Bun Croutons:
  • 2 - 3 hot cross buns
  • 20 g butter
  • 50 g dark muscovado sugar
  • ¼ tsp salt
  • For the Dutch Baby :
  • 125 ml cake flour
  • 125 ml milk
  • 3 large eggs lightly beaten
  • pinch of salt
  • ¼ tsp cinnamon
  • 60 ml butter
  • To Serve:
  • 2 large Easter eggs smashed
  • fresh raspberries


  • For the croutons :
  • Preheat the oven to 180 degrees C
  • Halve and chop the hot cross buns into small, bite-sized pieces
  • Heat the butter in a frying pan until it melts, then continue to cook until it starts to brown
  • Stir in the bun bits, sugar and salt
  • Cook for a few minutes while constantly flipping the pieces over to make sure they are covered in sugar
  • Spread on the baking sheet and bake for 20 to 30 minutes, stirring a few times during baking, until the hot cross bun bits are well-toasted and a deep, dark brown colour
  • Set aside to cool completely and crisp up
  • For the Dutch Baby :
  • Preheat the oven to 220 degrees C
  • Place a 24cm cast iron pan on a low rack and heat for 8 minutes until very hot
  • Whisk the flour, milk, eggs, salt and cinnamon in a mixing bowl (or food processor) until just combined. Do not overmix
  • Carefully melt the butter in the hot pan and swirl to coat
  • Pour in the batter and bake until puffed and golden brown for about 20 - 25 minutes
  • Do not open the oven while baking
  • Take the dutch baby out of the oven (the middle will sink in)
  • Top with smashed Easter eggs, hot cross bun croutons, berries and serve immediately

More photos, food and travel stories on: Instagram Pinterest Twitter Facebook

Some other Easter ideas :

Roast Leg of Lamb

Easter Lamb Roast

Courgette Bruschetta

Hot Cross Bun Ice Cream

Sweet Potato Fries with Coriander Yoghurt
Roasted Broccoli with Nori Salt



Leave a Reply

error: Image can be purchased on www.stockfood.com
× Ask Hein