Hot Cross Bun Bread and Butter Pudding
Serves: 4 to 6
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) double cream, (heavy cream)
- 250 ml (1 cup) milk
- 4 eggs
- 110 g (½ cup) caster sugar, (superfine sugar)
- 1 teaspoon vanilla extract
For the Hot Cross Buns
- 4-6 hot cross buns, slightly stale
- unsalted butter, softened, for spreading
- Orange Marmalade, or Apricot Jam, for spreading
To Decorate
- demerera sugar, for sprinkling
- fresh raspberries, optional
Instructions
To Make the Custard
- Whisk all of the ingredients together in a jug or mixing bowl, preferably with a pouring spout.
To Assemble the Pudding
- 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.
- Slice each hot cross bun horizontally into 3 slices.
- Spread some butter and marmalade or jam onto each slice, but leave the top of the buns untouched.
- Place the bottom layer of buns into the baking dish.
- Pour over one-third of the custard.
- Allow to sit for 5 minutes.
- Add the middle layer of buns.
- Pour over another one-third of the custard.
- Allow to sit for 5 minutes.
- Add the top of the buns.
- 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.
To Bake the Pudding
- Preheat the oven to 180°C/356°F (without fan).
- Place a metal baking tray on the middle shelf.
- Bake the pudding for about 1 hour, or until the custard is just set.
- 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.
- Allow the pudding to rest for at least 15-30 minutes before serving.
- 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.