This hot cross bun bread and butter pudding is easy to make and so delicious! A great way to use up hot cross buns if they've been open for a day or two.
I always get excited when hot cross buns come into store. While they are absolutely delicious in their own right, this recipe for Hot Cross Bun Bread and Butter Pudding really takes them up a notch! It is so delicious and will become a family favourite. If you're more of a traditionalist, check out my original Bread and Butter Pudding recipe.
Ingredients needed:
This recipe is a great way to use up stale hot cross buns if you ever have any left over. It also works well with fresh hot cross buns! Or if you're feeling extra domestic, you can make your own Hot Cross Buns with this recipe from my website.
You can make this recipe with traditional hot cross buns or you can also make it with chocolate hot cross buns, too yummy! If you want another Easter recipe idea try making my No-bake chocolate Easter egg slice
HOW TO MAKE TO MAKE HOT CROSS BUN BREAD AND BUTTER PUDDING:
The recipe is super simple, first of all you cut the hot cross buns in to thick slices. Then generously spread each one wth butter. Arrange the slices side-by-side in a bowl and now it's time to make the egg custard mixture.
Whisk together the eggs, milk, cream, cinnamon, sugar and vanilla then pour it over the hot cross buns, too easy! I like to let the mixture soak into the hot cross buns before I put it into the oven.
Your kitchen will smell amazing while this delicious pudding is baking. Once it is golden and cooked through I like to dust over icing sugar and then serve warm with cream, ice cream or even custard. I'm sure your family will love this easy recipe as much as mine does.
Recipe FAQs:
Yes! In fact, slightly stale hot cross buns work even better as they absorb the custard mixture more effectively, resulting in a richer texture.
Try adding chocolate chips, dried fruit (like raisins or cranberries), or a splash of orange zest to enhance the flavours.
Storage:
Yes, you can prepare the pudding up to the soaking stage and refrigerate it for a few hours or overnight. Just bake it when you're ready to serve.
Store any leftover pudding in an airtight container in the fridge for up to three days. Enjoy hot or cold.
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Hot Cross Bun Bread and Butter Pudding
This is the perfect Easter time dessert. Serve it warm with ice cream and custard.
Ingredients
- 6 hot cross buns
- 30g butter, softened
- 2 eggs
- 1 cup milk
- 1 cup cream
- ½ tsp cinnamon
- ¼ cup caster sugar
- 1 tsp vanilla essence
- 1 tsp icing sugar
Instructions
- Preheat oven to 180°C fan bake. Grease a large bowl with butter.
- Slice hot cross buns 1 cm thick and spread each piece with butter. Arrange slices side by side in the bowl.
- In a separate bowl whisk together eggs, milk, cream, cinnamon, sugar and vanilla then pour over the hot cross buns.
- Leave to soak for 10 minutes before putting it in to the oven.
- Bake for 35 mins until golden and cooked through.
- Dust with icing sugar and serve with ice cream or custard.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 121mgSodium: 305mgCarbohydrates: 34gFiber: 1gSugar: 13gProtein: 9g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Tash says
I've got a a pack of stale chocolate and cherry hot cross buns and I'm dying to make this, but have no cream! Could I sub the cream for milk instead?
VJ cooks says
I haven't tried that, but it should be fine. A little less rich and a little more healthy!
Jackie says
I don't have a bowl can I make this in square dish? Say 20x20cm
VJ cooks says
Yes, of course!
Jenny says
Are tests correct measurements I found using 6 buns to two cups of liquid too dry
VJ cooks says
Yes these quantities have always worked for me. Feel free to increase the liquid if you prefer.
Darshika says
Made these this morning with my 5yr old and 3yr old and it was a score, my 3yr old asked for seconds.
I used choc chip brioche hot cross buns and x2 biscoff flavoured hot cross buns so it was definitely on the sweet side but soooo good will leave out the sugar in the milk mixture next time.
Thank u so much for this amazing recipe.
HAPPY EASTER 🙂
VJ cooks says
That sounds delicious. Thanks so much for your feedback, Darshika.
Karla says
I subbed with sour cream I guess you could use Greek yoghurt too, turned out great!!!
VJ cooks says
Good to know!
Frances says
I’m about to cook these using stale fruit English muffins!
Hopefully it turns out yummy!
VJ cooks says
Yum! Let me know how it goes 🙂
Cam says
Thank you for this recipe, it will be added to our Easter traditions. Made it last night using brioche hot cross buns, brown sugar instead of castor to add a bit of caramel flavour and to amp up the decadence another notch, I cut some mini eggs in half and slotted them between the slices of bun. Delicious!
VJ cooks says
Oh my goodness - next level! Sounds amazing.
Margaret says
Sounds divine, how can I change to good old fashioned fruit loaf slices what ratio of loaf slices should I need
VJ cooks says
Oh great idea. Hot cross buns can vary in size but the packet I used was about 450g. You could weight the bread until you had that much and then gauge if it's the right amount once it's in your dish.
Elizabeth says
Followed this recipe but made it gluten and dairy free with choc chip hot cross buns - so good!
VJ cooks says
Wow! What did you use for dairy elements?
Helen says
I made this dessert for Easter and it was amazing! The easiest dessert I’ve ever made but I got so many compliments, thank you!
VJ cooks says
Amazing, thanks so much for the feedback, Helen 🙂