Decadent Hot Cross Bun Pudding

Overview

Hot Cross Bun Bread and Butter Pudding on a pink plate with a scoop of ice cream

Decadent Hot Cross Bun PUdding

By Amy // Posted Mar 31, 2021 // Category Holidays

I was thinking about what to make for Easter and thought using Hot Cross Buns in a pudding would be perfect!

This is my take on the quintessential British Bread and Butter Pudding. When you have leftover stale bread, this is the best way to make a cheap and happy dessert. 

You butter slices of bread (Hot Cross Buns in this case) and you soak it in a bath of creamy custard. Into the oven it goes and you will smell how deliciously cinnamony your kitchen becomes. 

The top is golden and crunchy, while the bottom is french toast like, but with a more custardy taste. I had mine with ice cream and it was absolutely divine.

Check out my favourite baked desserts.
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tips

1. You can use different bread

If you don’t have Hot Cross Buns, that’s fine! You can use plain white bread, raisin bread, brioche, anything that’s soft and plain. I would recommend that you scatter around 80 grams of raisins into the pudding if your bread doesn’t have any raisins in it. Remember, this recipe calls for 500 grams of bread to the ratio of custard filling.

2. You can use stale bread

I wouldn’t recommend using bone dry stale bread, but bread that is stale is fine to use. Stale bread helps to soak up the custard better, so most bread and butter pudding recipes call for the use of stale bread.

3. Mix the eggs well

You should whisk the eggs really well, then whisk in the cream and mix well again. This is to ensure that the pudding is smooth and that you don’t get eggy bits showing in your custard. 

4. Customise the filling

Love nutmeg? Try adding some, around 1/2 or 1/4 tsp. Nutmeg adds a nice sweet and nutty kick to your sweet or savoury dishes and it goes so well with cream! I’ll definitely add some next time I make this pudding.

Want your pudding to be a little healthier? Use half cream and half milk instead. It won’t be as decadent, but it’ll be much better for your waistline.

5. Serve with toppings

I served my Hot Cross Bun Pudding hot with some ice cream. Some other suggestions include: custard, cream, or some berry couli.

RatingDifficultyBeginner

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Yields9 Servings
Prep Time5 minsCook Time35 minsTotal Time40 mins

 500 g 1 packet of 6 Hot Cross Buns
 50 g butter, at room temperature
 3 eggs
 600 ml cream (35% fat)
 ½ tsp vanilla extract
 ½ tsp cinnamon powder
 1 zest of an orange or lemon
 50 g sugar
 powdered sugar for dusting

1

Butter a baking dish (I used a 28cm square, 7 cm deep dish) and set the remaining butter aside.

2

Slice each Hot Cross Bun into 1 cm slices, top down. Using the remaining butter, lightly butter each slice and arrange the slices in rows into your baking dish so that they are overlapping each other.

3

In a medium sized bowl, add the eggs, vanilla extract, zest and sugar, then mix thoroughly. Add the cream and mix well.

4

Pour the prepared creamy filling over the buttered Hot Cross Buns. Let it soak for around 30 minutes. Preheat your oven to 160 C (320F) in the last 10 minutes of the soaking process.

5

Bake in the oven for around 35-45 minutes. When the egg custard has set and the pudding is golden, it is ready. Dust with icing sugar and serve when hot. Store covered in the fridge for up to 2 days.

Ingredients

 500 g 1 packet of 6 Hot Cross Buns
 50 g butter, at room temperature
 3 eggs
 600 ml cream (35% fat)
 ½ tsp vanilla extract
 ½ tsp cinnamon powder
 1 zest of an orange or lemon
 50 g sugar
 powdered sugar for dusting

Directions

1

Butter a baking dish (I used a 28cm square, 7 cm deep dish) and set the remaining butter aside.

2

Slice each Hot Cross Bun into 1 cm slices, top down. Using the remaining butter, lightly butter each slice and arrange the slices in rows into your baking dish so that they are overlapping each other.

3

In a medium sized bowl, add the eggs, vanilla extract, zest and sugar, then mix thoroughly. Add the cream and mix well.

4

Pour the prepared creamy filling over the buttered Hot Cross Buns. Let it soak for around 30 minutes. Preheat your oven to 160 C (320F) in the last 10 minutes of the soaking process.

5

Bake in the oven for around 35-45 minutes. When the egg custard has set and the pudding is golden, it is ready. Dust with icing sugar and serve when hot. Store covered in the fridge for up to 2 days.

Decadent Hot Cross Bun Pudding
Nutrition Facts

Servings 9


Amount Per Serving
Calories 224
% Daily Value *
Total Fat 11.7g18%
Saturated Fat 5.5g28%
Cholesterol 77mg26%
Sodium 177mg8%
Potassium 41mg2%
Total Carbohydrate 26.1g9%
Dietary Fiber 1.3g6%
Sugars 6.8g
Protein 4.3g9%

Calcium 23%
Iron 0%
Vitamin D 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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