Hot Cross Bun Bread and Butter Pudding

Got leftover Hot Cross Buns? Make this show-stopping Hot Cross Bun Bread and Butter Pudding which is both easy and delicious! Recipe with step-by-step photos.

hot cross bun bread and butter pudding in white dish with raspberries

Hot Cross Bun Bread and Butter Pudding

Although I am not someone who would complain about leftover Hot Cross Buns (I stash them away in the freezer to toast at breakfast), if you need some ideas for using up your leftover buns, this Hot Cross Bun Bread and Butter Pudding is a delicious option.

And I’m guessing the “problem” with leftover Hot Cross Buns are really for those who live in countries like Australia and the UK where the local bakeries churn out these Easter delights in massive volumes daily.

I don’t have the luxury of being able to buy Hot Cross Buns locally, so I make an effort to bake several batches of homemade Hot Cross Buns every Easter. We eat them so fast that there are usually no leftovers, especially if we have invited friends over to share.

But as I was experimenting with different Hot Cross Bun recipes for the blog this Easter, I was fortunate enough to finally have the “problem” of leftover Hot Cross Buns!

hot cross bun bread and butter pudding with raspberries in white oval dish

What is a Bread and Butter Pudding?

A Bread and Butter Pudding is a dessert made by soaking stale bread in a custard, which is then baked until the custard is set.

Bread and Butter Pudding uses a similar concept to French Toast, which is made by soaking stale slices of bread in a custard. However, while French Toast is cooked in a pan on a stove, Bread and Butter Pudding is baked in the oven.

My parents owned a bakery when I was a child, and I remember the bakers making large trays of Bread and Butter Pudding from the leftover sandwich loaves, which would be sold in small cold slabs to the customers, who could later reheat them at home. It was a great way for the bakery to use up leftover bread which would otherwise be thrown away.

There are many different ways to add flavour and variations to a traditional Bread and Butter Pudding, and using leftover Hot Cross Buns is one such delicious example.

What Type of Hot Cross Buns to Use

You can use whatever type of Hot Cross Buns you like in this recipe:

For the photos in this recipe, I used homemade Hot Cross Buns with a chocolate truffle centre (I used this recipe for Chocolate Chip Hot Cross Buns but instead of adding chocolate chips, I stuffed a Lindt Lindor Truffle in the centre of each bun).

But you can also use shop-bought Hot Cross Buns in this recipe!

hot cross bun bread and butter pudding with fresh raspberries in oval baking dish

How to Make Hot Cross Bun Bread and Butter Pudding

Step 1

Make the custard by whisking together all of the ingredients in a jug or mixing bowl.

custard in white mixing bowl with whisk

Step 2

Slice each hot cross bun horizontally into 3 slices. Spread each side on the bun slices with some butter and marmalade or jam, but leave the top of the buns untouched.

Arrange the buns in an oven-proof dish which will fit the buns snugly. For this recipe, I have used a dish with a capacity of 1 litre/4 cups.

hot cross bun slices in baking dish

Step 3

Pour one-third of the custard over the bottom layer of the buns and allow to sit for 5 minutes. Repeat with the middle layer of buns.

first layer of hot cross bun bread and butter pudding in white dish

Step 4

Add the top of the buns, and pour the remaining custard all over the buns. Depending on the size of your baking dish, you may not need all of the custard. Leave at least 2 cm from the rim of the dish as the custard will rise a bit during baking.

Sprinkle the buns generously with demerera sugar.

hot cross bun bread and butter pudding before going into oven

Step 5

Bake the pudding for about 1 hour, or until the custard is just set. Allow the pudding to rest for at least 15 minutes before serving, although I personally like to let it sit for a bit longer so that the dessert can firm up slightly.

For me, the ideal texture of a bread and butter pudding is a firm pudding, where the custard is soft but set and the bread is crispy on top and spoon-tender below. If I cut through the bread with a spoon and the custard oozes out, that – for me – is too moist and soggy. If the latter happens, I simply bake the pudding for another 5-10 minutes until I have the right texture.

baked hot cross bun bread and butter pudding in white oval dish

Variations

Depending on what type of Hot Cross Buns you have used, you can vary this dessert by using one of the following suggestions:

  • Add raisins which have been soaked in rum for about 20 minutes. Sprinkle the raisins over each layer of the buns and in the custard.
  • Add chocolate chips over each layer of the buns and in the custard.
  • Add fresh or frozen raspberries to the custard.
  • Use either Orange Marmalade, Apricot Jam, ginger jam, quince jam or similar. The jam is to add a bit of sweetness to the dessert, but without adding colour.
hot cross bun bread and butter pudding with pink napkin on white board

More Easter Recipes

If you are looking for more Easter recipes, you might also like:

Chocolate Chip Hot Cross Buns

Hot Cross Buns

Easter Egg Nest Cake

Zopfhasen (Easter Bunny Rolls)

Print

Hot Cross Bun Bread and Butter Pudding

5 from 1 reviews

  • Author: Thanh | Eat, Little Bird
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 4-6
  • Category: Dessert
  • Method: Oven
  • Cuisine: Australian

Got leftover Hot Cross Buns? Make this show-stopping Hot Cross Bun Bread and Butter Pudding which is both easy and delicious! Recipe with step-by-step photos.

Ingredients

For the Custard

  • 250 ml (1 cup) cream (heavy cream)
  • 250 ml (1 cup) full cream milk (whole milk)
  • 4 eggs
  • 110 g (1/2 cup) caster sugar
  • 1 teaspoon vanilla extract or vanilla paste

For the Hot Cross Buns

  • 46 hot cross buns, slightly stale
  • unsalted butter, softened, for spreading
  • Orange Marmalade, Apricot Jam, or similar, for spreading

To Decorate

Instructions

To Make the Custard

  1. Whisk all of the ingredients together in a jug or mixing bowl, preferably with a pouring spout.

To Assemble the Pudding

  1. Butter an oven-proof dish which will fit the hot cross buns snugly. For this recipe, I have used a dish with a capacity of 1 litre/4 cups.
  2. Slice each hot cross bun horizontally into 3 slices.
  3. Spread some butter and marmalade or jam onto each slice, but leave the top of the buns untouched.
  4. Place the bottom layer of buns into the baking dish.
  5. Pour over one-third of the custard.
  6. Allow to sit for 5 minutes.
  7. Add the middle layer of buns.
  8. Pour over another one-third of the custard.
  9. Allow to sit for 5 minutes.
  10. Add the top of the buns.
  11. Pour the remaining custard all over the buns. Depending on the size of your baking dish, you may not need all of the custard. Leave at least 2 cm from the rim of the dish as the custard will rise a bit during baking.
  12. Sprinkle the buns generously with demerera sugar.

To Bake the Pudding

  1. Preheat the oven to 180°C/356°F.
  2. Place a metal baking tray on the middle shelf.
  3. Bake the pudding for about 1 hour, or until the custard is just set.
  4. Check the pudding at about 30-45 minutes. If the pudding is browning too much, cover the pudding loosely with some foil for the rest of the baking time.
  5. Allow the pudding to rest for at least 15-30 minutes before serving.
  6. Decorate with fresh raspberries before serving.

 

Kitchen Notes

VARIATIONS
* Use whichever hot cross buns you like, but they should preferably be a few days old.
* Use whichever jam you like. For this recipe, I like to use Orange Marmalade, Apricot Jam, ginger jam or quince jam.
* Depending on what hot cross buns you are using, feel free to add some chocolate chips to the custard, some raisins soaked in rum, or even fresh or frozen raspberries.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

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1 comment

  1. Jason 28 April 2022

    This was delicious! We made this recipe with the last of the hot cross buns from Baker’s Delight and it tasted better than any bread and butter pudding I have tried, probably because of the cinnamon and spices. I will be trying this recipe with regular bread soon.

    Reply