Step 1

Combine the milk, cream and sugar in a small saucepan. Stir over medium heat until the sugar dissolves, then bring to the boil. Place the chocolate in a heatproof bowl. Pour the milk mixture over and set aside for 1 minute to melt. Stir the chocolate until smooth. Set aside to cool completely.

Step 2

Use a serrated knife to cut the hot cross buns into 4 slices. Spread with Nutella. Replace slices to form the original bun shape. Cut bun slices into quarters. Place into six 250ml (1 cup) ovenproof dishes, squashing to fit where necessary.

Step 3

Whisk eggs into the cooled chocolate mixture. Pour evenly over the buns in each dish. Set aside for 20 minutes to soak.

Step 4

Preheat the oven to 160C/140C fan forced. Place the oven dishes on a large baking tray. Bake for 25 minutes or until just set. Set aside for 5 minutes to cool slightly. Top with cream and Ferrero Rochers to serve.