Hot Cross Bun Bread & Butter Pudding is perfect comfort food and so easy to make! It's great for using up an excess of hot cross buns, or any leftovers from Easter lurking in your freezer. It even works well if the hot cross buns are stale. It's a great pudding for after a family meal as it serves a hungry crowd. I've stuck to the traditional hot cross bun flavours by adding orange and cinnamon to the custard. You can easily customise this dessert by adding extras like chocolate chips, fruit jam or marmalade, dried fruit or some leftover Easter treats like mini eggs for example.
This post may contain affiliate links. I earn from qualifying purchases.
Ingredient Tips & Equipment Information
- There are so many flavour of hot cross buns available these days, and use can use the vast majority in this recipe. I used traditional flavoured buns with fruit and spices. The only ones I would perhaps avoid are the savoury cheese ones - although if you like them then go for it!
- I used whole milk for the custard to make this a rich and creamy dessert, but semi-skimmed will work well too, as will plant and non-dairy milks.
- You can used either orange extract or orange zest for the orange flavour in this pudding.
- I used golden caster sugar, but caster sugar, granulated sugar or light brown sugar will all work too.
- If you would like to serve this recipe with custard, check out my homemade custard recipe!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Hot Cross Bun Bread & Butter Pudding
Cut the hot cross buns in half and butter both sides. Lay them out in your dish, overlapping them as needed. Make the custard by whisking together the whole milk, double cream, golden caster sugar, eggs, vanilla extract, orange extract (or orange zest) and cinnamon.
Pour the custard all over the buttered hot cross buns. Leave it to soak for 5-10 minutes, this is especially important if the buns are a bit stale. Sprinkle some extra golden caster sugar all over the top. Bake for 40-45 minutes until the pudding is golden brown on top, and the custard is just set.
For the full recipe with measurements, head to the recipe card at the end of this post.
What are hot cross buns?
Hot cross buns are a sweet enriched bread bun that's flavoured with spices like cinnamon and nutmeg. They are decorated with a cross on top of each one. They are popular across the world in the run up to Easter time. A popular way to enjoy them is toasted with lots of butter. If you'd like to make hot cross buns from scratch, check out my Hot Cross Buns recipe!
How should the pudding be stored and how long does it last?
Once fully cool, cover the leftover Hot Cross Bun Bread & Butter Pudding with cling film, or transfer it into a tupperware box. Store it in the fridge for 2-3 days. You can reheat it in the microwave for a quick warm pudding.
Can Hot Cross Bun Bread & Butter Pudding be frozen?
Yes, you can freeze this for up to 3 months. Just make sure to put it in a suitable container or freezer bag. I recommend freezing it in portions so you can defrost only what you need.
What size dish do you need for this recipe?
The dish I used was 32.5 x 19 x 8 cm. It fit six hot cross buns overlapped in it really nicely. I wouldn't recommend using a smaller dish, but a slightly larger one would be ok.
Can this recipe be made gluten free?
Yes, all you need to do is use gluten free hot cross buns. These are now commonly available from most major supermarkets around Easter time. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
Can this recipe be made dairy free?
Yes, to make this recipe dairy free, first you need to check the hot cross buns you are using are dairy free as many contain milk and butter. Then you will need to butter the hot cross buns with a dairy free spread. In the custard, swap the whole milk for a plant based alternative and swap the double cream for a plant based double cream alternative. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
More tips for making the Hot Cross Bun Bread & Butter Pudding:
- I like to serve the crumble with custard (creme anglaise). But you could also serve it with ice cream, creme fraiche, natural yoghurt, pouring cream or whipped cream.
- If it's not the right season for hot cross buns, or you can't get hold of them, you can use fruit tea cakes or fruit bread for the recipe instead.
- If you like, you could add a glug of booze to the custard, such as Baileys, Cointreau, Kahlua or Amarula.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More hot cross bun recipes...
Hot Cross Bun Bread & Butter Pudding
Ingredients
For the pudding
- 6 Hot cross buns
- 30 g Butter softened
- 400 ml Whole milk
- 200 ml Double cream
- 65 g Golden caster sugar
- 2 Eggs large
- 1 tsp Vanilla extract
- 1 tsp Orange extract or orange zest
- 1 tsp Cinnamon
For sprinkling on top
- 10 g Golden caster sugar
Instructions
- Pre-heat you oven to 160C Fan/350F/Gas Mark 4
- Slice the hot cross buns in half and spread butter on both sides. Lay them into your baking dish, overlapping them as needed
- Put the whole milk, double cream, eggs, golden caster sugar, vanilla extract, orange extract and cinnamon into a large jug and whisk it all together
- Pour the custard mixture over the hot cross buns. Leave it to soak in for 5-10 minutes. If the hot cross buns are a little stale, aim for at least 10 minutes. Sprinkle the golden caster sugar over the top of the pudding
- Bake the pudding for 40-45 minutes, or until the pudding is golden brown all over, and the custard is just set with a slight wobble
- Serve warm, ideally with custard. Store fully cooled leftovers in the fridge
Notes
- There are so many flavour of hot cross buns available these days, and use can use the vast majority in this recipe. I used traditional flavoured buns with fruit and spices. The only ones I would perhaps avoid are the savoury cheese ones - although if you like them then go for it!
- I used whole milk for the custard to make this a rich and creamy dessert, but semi-skimmed will work well too, as will plant and non-dairy milks.
- You can used either orange extract or orange zest for the orange flavour in this pudding.
- I used golden caster sugar, but caster sugar, granulated sugar or light brown sugar will all work too.
- If you would like to serve this recipe with custard, check out my homemade custard recipe!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Leave a review & recipe rating