Name: Hot Cross Bun Bread and Butter Pudding
Ingredients: 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; 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

Description

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.

Ingredients

Scale

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

Prep & Preheat
- Preheat oven to 180 °C (≈ 350 °F). Grease an oven-proof baking dish (about 1 L in volume) with butter.
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.
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.
Soak & Rest
- Let the buns soak in the custard for about 15–20 minutes so they absorb liquid and soften.
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.
Serve
- Serve warm. Optionally dust with powdered sugar, and accompany with cream, custard sauce, or vanilla ice cream for extra indulgence.

Notes

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.