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Portion of hot cross bun pudding on a plate with ice cream.
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Hot Cross Bun and Butter Pudding

This easy, delicious, homemade hot cross bun pudding is a twist on the classic bread and butter pudding but made with leftover hot cross buns.
Course Dessert
Cuisine British, South African
Keyword Bread and Butter Pudding, Hot Cross Bun Pudding, Hot Cross Buns
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 45 minutes
Servings 12 portions
Calories 343kcal
Author Mary-Lou

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

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

Serve this delightful hot cross bun bread and butter pudding with custard, cream, ice-cream and fresh fruit. 

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

Serving: 1portion | Calories: 343kcal | Carbohydrates: 26g | Protein: 8g | Fat: 23g | Sodium: 249mg