Hot Cross Bun Bread and Butter Pudding

A warm, comforting twist on classic bread pudding — using spiced hot-cross buns layered with chocolate, jam or fruit, soaked in rich custard, then baked until golden and gooey. It’s the perfect cozy dessert for using up leftover buns, or a sweet treat for brunch or dinner with friends and family.

Why You’ll Love This Recipe

• Turns leftover hot-cross buns into a decadent dessert — zero waste and full flavor
• Custardy, creamy interior with a crisp, golden top — comforting and indulgent
• Flexible: you can mix and match fillings (chocolate, jam, fruit, berries, nuts) depending on preference or what’s on hand
• Easy and forgiving — simple steps and forgiving of small mistakes, great for home cook-ups
• Perfect for holidays, cozy dinners, or whenever you want a warming, nostalgic dessert

Ingredients

For the Buns & Base

• 8 hot-cross buns, sliced in half horizontally
• Butter (for greasing and buttering buns)
• Optional spreads: raspberry jam (or any jam), chocolate chunks or chips, fresh or frozen berries (e.g. raspberries, blueberries), optional nuts or dried fruit

For the Custard Mixture

• 3 large eggs
• 225 ml (≈ 1 cup) full-fat milk
• 225 ml (≈ 1 cup) double cream (or heavy cream)
• 20–25 g caster sugar (or to taste)
• 1 tsp vanilla extract

Instructions

1. Prep & Preheat
   • Preheat oven to 180 °C (≈ 350 °F). Grease an oven-proof baking dish (about 1 L in volume) with butter.
2. Assemble the Buns
   • Spread butter (or butter + jam) on the cut side of each hot-cross bun half.
   • Place the bottom halves, buttered-side down, into the prepared dish.
   • If using extras like chocolate chunks, jam, berries — sprinkle half of them over the bun layer now.
   • Place the top halves of the buns to “sandwich” them — or layer as you like. Scatter remaining extras (chocolate, fruit) over the top.
3. Make the Custard
   • In a bowl, whisk together eggs, milk, cream, sugar, and vanilla until smooth.
   • Pour the custard gently over the buns, ensuring it seeps between the layers and covers them thoroughly.
4. Soak & Rest
   • Let the buns soak in the custard for about 15–20 minutes so they absorb liquid and soften.
5. Bake
   • Bake in the preheated oven for 30–40 minutes, until the custard is set, the top is golden, and the edges of the buns are slightly crisp.
6. Serve
   • Serve warm. Optionally dust with powdered sugar, and accompany with cream, custard sauce, or vanilla ice cream for extra indulgence.

You Must Know

• Slightly stale buns work better — they absorb custard well without turning soggy.
• Allow enough soaking time so the custard permeates the buns.
• Avoid over-baking: custard should be set but still a bit soft in the center — it will firm up slightly as it cools.

Pro Tips

• Swap hot-cross buns for brioche, croissants, or leftover sweet bread if needed.
• Add flavor variations: orange zest, cinnamon, nutmeg, or a splash of liqueur for adult desserts.
• For extra richness — use full cream, or half cream + half milk in custard.
• Leftovers taste great reheated gently or served cold the next day.

Ingredient Substitutions

• Buns: brioche, croissants, plain bread, or sweet rolls.
• Cream: use regular cream or reduced-fat milk for lighter texture.
• Add-ins: use any fruit (berries, sliced apples, pears), chocolate (dark, milk), nuts, or dried fruit.
• Sweetener: brown sugar or coconut sugar can replace granulated sugar.

Serving Suggestions

• With a scoop of vanilla ice-cream or a drizzle of warm custard
• Serve alongside fresh berries or fruit compote for contrast
• Great with tea or coffee for brunch or afternoon dessert

Storage Tips

• Best enjoyed warm and fresh.
• Leftovers can be cooled, covered, and stored in the fridge for 2–3 days.
• Reheat gently in oven or microwave before serving to restore warmth.

Frequently Asked Questions

→ Can I use regular bread or leftover rolls instead of hot-cross buns?
Yes — brioche, croissants, or leftover sweet bread work well for similar results.

→ My pudding turned soggy — what went wrong?
Likely too much custard or buns didn’t soak properly before baking. Let them soak, but ensure custard isn’t overly thick or too much for the bread amount.

→ Can I use frozen fruit instead of fresh?
Yes — thaw and drain excess liquid before layering to avoid soggy texture.

→ What if I don’t have cream?
You can use just milk — pudding will be lighter and less rich, but still tasty.

Enjoy your Hot Cross Bun Bread and Butter Pudding — warm, comforting, and delicious!

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