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

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!

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:

• Classic Hot Cross Buns with raisins
• Chocolate Chip Hot Cross Buns
• Chocolate Hot Cross Buns
• Whatever buns you have leftover!

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!

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.

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.

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.

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.

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.

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.

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)

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