Easter is a time for indulgence, and while the shelves are brimming with tempting treats, there’s something truly special about transforming a seasonal classic into a show-stopping dessert. This Hot Cross Bun Bread and Butter Pudding takes the beloved spiced, fruity buns and elevates them into a warm, creamy, and utterly comforting pudding. It’s the perfect centrepiece for your Easter table or a delightful way to use up any leftover buns. By using high-quality, flavour-packed buns, you create a dessert that is rich with nostalgic spice and fruity sweetness, soaked in a luxurious vanilla custard. It’s a simple recipe with truly spectacular results.
This recipe works beautifully with any premium fruited hot cross buns, which provide a wonderful texture and depth of flavour. Whether you choose a classic, squidgy supermarket bun or a more artisanal, bready-style bake, the result is guaranteed to be delicious.
Ingredients
- 6 hot cross buns, preferably a day old
- 50g (about 3.5 tbsp) unsalted butter, softened, plus extra for greasing
- 3 large free-range eggs
- 300ml (1 ¼ cups) double cream
- 250ml (1 cup) whole milk
- 75g (⅓ cup) caster sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon or freshly grated nutmeg
- Optional: 50g small chocolate eggs, roughly chopped
- Optional: Zest of 1 orange
Instructions
- Preheat your oven to 180°C (160°C Fan, 350°F, Gas Mark 4). Generously grease a medium-sized ovenproof dish (around 20x20cm or similar).
- Slice each hot cross bun in half horizontally. Spread the softened butter evenly over the cut side of all 12 halves.
- Arrange the bottom halves of the buns, butter-side-up, in a single layer in the prepared dish. If using, sprinkle the chopped chocolate eggs and orange zest over this layer. Place the top halves of the buns over them, creating a neat, slightly overlapping arrangement.
- In a large bowl or jug, whisk together the eggs and caster sugar until pale. Gradually whisk in the double cream, whole milk, vanilla extract, and your chosen spice (cinnamon or nutmeg) until you have a smooth, combined custard.
- Carefully and slowly pour the custard mixture all over the hot cross buns in the dish. Gently press down on the buns to ensure they are all soaking up the liquid. Set aside for at least 30 minutes to allow the buns to fully absorb the custard.
- Bake for 35-45 minutes, or until the custard is set and the top is beautifully golden brown and slightly crisp.
- Let the pudding stand for 5-10 minutes before serving. It is wonderful served warm on its own, or with a scoop of vanilla ice cream or a drizzle of fresh cream.
Nutrition
| Nutrient | Amount per serving |
|---|---|
| Calories | 580 kcal |
| Fat | 35g |
| Saturates | 20g |
| Carbohydrates | 55g |
| Sugars | 30g |
| Protein | 12g |
For a final flourish, consider some of the beautiful treats available during the season to accompany your dessert table. A traditional Simnel Cake, with its rich fruit and marzipan layers, offers a lovely contrast.
Or simply present your pudding alongside a beautiful display of other baked goods for a truly memorable Easter celebration.
And for those who love both sweet and savoury, a curated basket with cheese and chocolate can round out the feast perfectly.
