Hot Cross Bun Bread and Butter Pudding

5 from 1 reviews

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.


For the Custard

For the Hot Cross Buns

To Decorate


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

* 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.

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.

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