This easy, delicious, homemade hot cross bun bread and butter pudding is the perfect Easter recipe. This recipe is a twist on the classic bread and butter pudding but made with hot cross buns instead.
This decadent hot cross buns pudding can be served with ice cream, cream, custard, and fresh fruit or fresh berries.
This hot cross bread and butter pudding is a great way to use up extra or even stale hot cross buns. A great dessert for those cool spring evenings, or autumn days (if you live in the Southern Hemisphere).
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What are Hot Cross Buns?
Hot Cross buns are spiced yeasted sweet rolls that are traditionally served on Good Friday to mark the end of Lent. However, these sweet spiced buns will usually start popping up in bakeries and supermarkets not long after Valentine's Day.
Hot Cross buns also come in a few varieties from the more traditional, to chocolate, to even Biscoff or Nutella stuffed hot cross buns. And are very popular in the UK, New Zealand, Australia, Ireland, and Canada.
Ingredients
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
- Hot cross buns - 6 hot cross buns of any variety.
- Butter to butter the buns in this bun and butter or bread and butter pudding.
- Brown sugar to add sweetness to the pudding. In a pinch, caster or granulated white sugar can be used.
- Cream - heavy cream or whipping cream, which has a milk fat content of about 35-37%.
- (heavy or whipping cream), milk, and eggs for the custard base of this pudding.
- Milk - I like to use whole milk or full-fat milk for a custard-based pudding.
- Eggs - I use size 6 New Zealand eggs, which are the same as a US/European medium and an Aus/SA large egg.
- Vanilla to add a little flavor to the custard.
- Zest an orange/lemon to cut through the richness a bit.
- Ice cream, pouring cream, double cream, or custard to serve the pudding with.
- Fresh berries for serving - I like to serve rich puddings with some fresh berries.
Step-by-Step Instructions
Step 1 - Slice the hot cross buns open and butter the top and bottom halves of the buns.
Step 2 - In a large mixing bowl or jug whisk the eggs into the milk, cream, vanilla, and sugar until the sugar is dissolved.
Step 3 - Stir through the zest of an orange and set aside.
Step 4 - Place the buns into the desired baking dish and slowly fill the dish with the custard mixture. Allow the buns to absorb the liquids for 45 minutes.
Step 5 - Preheat the oven to 180°C/350°F. Place the pudding dish inside a large roaster and fill it halfway with water. Cover the pudding with tin foil or aluminum foil and bake for 20 minutes. Remove the foil and bake for 25-30 minutes or until the top is golden brown and the center slightly jiggly.
Step 6 - Remove the pudding dish from the roaster and allow it to cool for 15 minutes before serving it with pouring cream, ice cream, custard, and fresh berries.
Expert Tips for This Recipe
- Preheat the oven before popping this pudding in to bake. This takes about 20 minutes in total.
- If using a fan-assisted, convection or air-fryer, reduce the temperature by 20°C/25°F
- Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
Storage
Store any leftover hot cross buns pudding in the fridge for 3 to 4 days. Cover the pudding with some cling film or plastic wrap. Alternatively, transfer the pudding to an airtight container.
When serving leftovers, I like to pop a serving into a microwave-proof bowl before heating it up and serving it with custard, cream, or ice cream.
Other Easter Recipes You May Like
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Recipe Card
Hot Cross Bun and Butter Pudding
Ingredients
- 6 Hot Cross Buns
- 40 grams butter
- 300 mL cream (heavy or whipping cream)
- 300 mL milk (whole/full-fat)
- 3 eggs (large)
- 1 teaspoon vanilla extract
- 60 grams light brown sugar (can use granulated or caster)
- zest of an orange
- ice-cream, cream or custard (for serving)
- fresh berries (for serving)
Instructions
- Slice the hot cross buns open and butter the top and bottom halves of the buns.6 Hot Cross Buns, 40 grams butter
- In a large mixing bowl or jug whisk together the milk, cream, eggs, vanilla and sugar until the sugar is dissolved to make the custard that the buns will bake in.300 mL cream, 300 mL milk, 3 eggs, 1 teaspoon vanilla extract, zest of an orange, 60 grams light brown sugar
- Stir through the zest of an orange and set aside.zest of an orange
- Place the buns into the desired baking dish and slowly fill the dish with the milk mixure. Allow the buns to absorb the liquids for 45 minutes.
- Preheat the oven to 180°C/350°F. Place the pudding dish inside a large roaster and fill it halfway with water. Cover the pudding with tin foil or aluminum foil and bake for 20 minutes. Remove the foil and bake for 25-30 minutes or until the top is golden brown and the center slightly jiggly.
- Place the pudding dish inside a large roaster and fill it halfway with water. Cover the pudding with tin foil or aluminum foil and bake for 20 minutes. Remove the foil and bake for 25-30 minutes or until the top is golden brown and the center slightly jiggly.
- Remove the pudding dish from the roaster and allow to cool for 15 minutes before serving with pouring cream, ice-cream, custard and fresh berries.ice-cream, cream or custard, fresh berries
Notes
Storage
Store any leftover hot cross buns pudding in the fridge for 3 to 4 days. Cover the pudding with some cling film or plastic wrap. Alternatively, transfer the pudding to an airtight container. When serving leftovers, I like to pop a serving into a microwave-proof bowl before heating it up and serving it with custard, cream, or ice cream.Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
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