Hot cross bun bread and butter pudding is what happens when you take a classic Easter treat and turn it into something truly unforgettable. Torn hot cross buns soak up a spiced, creamy custard and bake into a golden, bubbling dessert that’s equal parts rustic and indulgent. It’s the best possible use for day-old buns.
Why You’ll Love This Recipe
- A brilliant way to use up leftover or slightly stale hot cross buns.
- Warm, spiced custard soaked into soft, pillowy bread — pure comfort.
- Ready in under an hour from start to finish.
- Serves 4 generously and scales up easily for a crowd.
- The Cointreau adds an optional orange depth that makes it feel extra special.
Hot Cross Bun Bread and Butter Pudding
- Total Time: 75 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Hot Cross Bun Bread and Butter Pudding transforms leftover Easter buns into an incredible dessert. This comforting dish layers buttered hot cross buns in a rich vanilla custard, then bakes until gloriously golden on top with a silky, just-set custard underneath. The spiced buns add warmth and depth that regular bread pudding simply cannot match.
Ingredients
- 6 hot cross buns, day-old ideally
- 50g unsalted butter, softened
- 4 large eggs
- 300ml double cream
- 200ml whole milk
- 60g caster sugar
- 1 teaspoon vanilla extract
- ½ teaspoon mixed spice
- 2 tablespoons marmalade or apricot jam (optional, between layers)
- Icing sugar for dusting
Instructions
1. Preheat oven to 350°F (180°C). Butter a 2-litre ovenproof baking dish generously.
2. Slice hot cross buns in half horizontally and butter each cut surface generously.
3. Arrange buttered bun halves in the dish in overlapping layers, cut side up. Dot marmalade or jam between layers if using.
4. In a large jug, whisk together eggs, double cream, milk, caster sugar, vanilla extract, and mixed spice until smooth.
5. Pour custard mixture evenly over the buns. Press the buns down gently with the back of a spoon to help them absorb the custard. Leave to soak for 20 minutes.
6. Bake for 35 to 40 minutes until the custard is just set with a slight wobble in the centre and the top is deep golden brown.
7. Dust with icing sugar and serve warm with pouring cream or vanilla ice cream.
Notes
Day-old or slightly stale buns absorb the custard far better than fresh ones.
Soak time can be extended to overnight in the fridge for even more flavour development.
The pudding is ready when a knife inserted into the centre comes out clean with no liquid custard.
Leftovers reheat well in the oven at 325°F (160°C) covered with foil for 15 minutes.
Add a handful of chocolate chips between the layers for a richer version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
- 5 hot cross buns, torn into large pieces
- 40g (about 3 tablespoons) unsalted butter, melted
- 75g (about 1/2 cup) sultanas or golden raisins
- 2 large eggs
- 1 egg yolk
- 25g (about 2 tablespoons) caster sugar
- 115ml (about 1/2 cup) milk
- 75ml (about 1/3 cup) double cream (or heavy cream)
- 2 teaspoons Cointreau (optional)
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Icing sugar (powdered sugar) for serving
Why These Ingredients Work
Hot cross buns are already spiced and sweetened, which means the pudding is full of warm flavor before you add a single custard ingredient.
The egg and cream custard soaks deep into the torn bun pieces, creating that signature soft, custardy interior under a slightly crisp golden top.
Sultanas scattered throughout add little bursts of sweetness and chewiness that contrast beautifully with the soft bread.
Cointreau or orange juice ties the spice and fruit together with a subtle citrus thread that elevates the whole dish.
Tools Needed
- Medium ovenproof baking dish
- Large mixing bowl
- Whisk
- Pastry brush (for buttering the dish)
- Fine mesh sieve (optional, for dusting icing sugar)
How To Make Hot Cross Bun Bread and Butter Pudding
Step 1: Soften the Buns
Tear the hot cross buns into roughly five pieces each and place them in a large bowl. Microwave for about 1 minute to soften them up.
Step 2: Butter the Dish
Brush the inside of your ovenproof dish generously with some of the melted butter. This keeps the pudding from sticking and gives the edges a little extra richness.
Step 3: Arrange the Buns
Transfer the softened bun pieces into the buttered dish. Scatter the sultanas throughout, tucking them between and around the bun pieces. Spoon the remaining melted butter over the top.
Step 4: Make the Custard
In a large bowl, whisk the eggs, egg yolk, and caster sugar together until pale and slightly fluffy. Add the milk, double cream, Cointreau (if using), cinnamon, and a pinch of salt. Whisk again until fully combined and smooth.
Step 5: Soak and Rest
Pour the custard mixture evenly over the bun pieces, making sure everything gets covered. Gently press the buns down into the custard with a spatula or the back of a spoon. Let it all soak for 15 minutes — don’t skip this step!
Step 6: Bake
Preheat your oven to 350°F (180°C, or 160°C for a fan oven). Bake the pudding for 30 to 35 minutes, until set in the middle with a lovely golden-brown top. The edges should look slightly crispy.
Step 7: Dust and Serve
Let the pudding rest for a few minutes, then dust generously with icing sugar right before serving. Bring it straight to the table
You Must Know
Slightly stale buns work best. Fresh buns can sometimes stay too spongy. If your buns are a day or two old, they’ll absorb the custard more readily and give you a better pudding texture.
Don’t rush the soaking time. That 15-minute rest is what turns this from a bun-with-custard into a real, proper bread pudding. The buns need that time to fully absorb the egg mixture.
Don’t overbake. The pudding should be set but still have a slight wobble in the center when you pull it from the oven. It firms up as it cools.
Amelia’s Secret: Add a small grating of fresh nutmeg over the top of the assembled pudding right before it goes into the oven. It melds into the top as it bakes and adds a warm, fragrant depth that makes people wonder what that extra something is.
Pro Tips & Mistakes to Avoid
If you want clean, defined layers, arrange the bun pieces cut-side up so the cross faces upward — it bakes beautifully. Don’t add too much liquid or the center will stay soggy.
If your dish is shallow, reduce the bake time slightly and keep a close eye on the top. Always dust the icing sugar at the very last second — it dissolves quickly if added too early.
Flavor Variations
Chocolate Chip Version: Use chocolate chip hot cross buns and add chocolate chips in place of (or alongside) the sultanas for a decadent twist.
Salted Caramel: Use salted caramel hot cross buns and drizzle a spoonful of salted caramel sauce over the top just before serving.
Year-Round Version: Can’t find hot cross buns? Tear up about 350g of spiced fruit bread or teacakes — same method, equally wonderful result.
Apple Spice: Add a handful of finely diced fresh apple along with the sultanas for added texture and a subtle fruitiness.
Make-Ahead
You can assemble the pudding, cover it tightly, and refrigerate it for up to a few hours before baking — just add an extra 5 minutes to the bake time if it goes in cold.
Leftover baked pudding keeps in the fridge for up to 2 days. Reheat in the microwave until piping hot, or return to the oven covered with foil. This dish doesn’t freeze particularly well once assembled and baked.
Serving Suggestions
Serve warm with a generous pour of cold double cream or a scoop of vanilla ice cream — the contrast of hot pudding and cold cream is absolutely perfect. A drizzle of warm custard works beautifully too.
For an Easter table, dust with icing sugar and a few fresh mint leaves for a simple, festive presentation.
How to Store
Fridge: Cover and refrigerate leftovers for up to 2 days.
Reheat: Microwave individual portions until piping hot throughout, or reheat the whole dish in a 325°F oven covered with foil for about 15 minutes.
Freezer: Not recommended once fully baked — the custard texture changes significantly after freezing.
Allergy Info
Common allergens: Contains gluten (hot cross buns), dairy (butter, cream, milk), and eggs.
Substitution suggestions: To make gluten-free, simply swap in gluten-free hot cross buns — no other changes needed. For dairy-free, use plant-based butter, oat milk, and coconut cream. Egg replacers are tricky in a custard-based recipe, so this one is harder to make egg-free.
FAQs
Can I use any flavor of hot cross buns?
Absolutely! Traditional spiced and fruit buns are classic, but chocolate chip, apple sultana, and even salted caramel varieties all work beautifully. Just adjust the add-ins to complement your bun choice.
My pudding is soggy in the middle. What went wrong?
It likely needs more time in the oven. Return it uncovered and bake in 5-minute increments until the center is just set. A slightly deeper dish can also cause the center to take longer — use a wider, shallower dish next time.
Can I use shop-bought hot cross buns?
Yes, store-bought buns work perfectly here — especially ones that are a day or two past their best. This is the ideal recipe for saving buns that are getting a little stale.
Do I have to use Cointreau?
Not at all! It’s entirely optional. Fresh orange juice is a lovely non-alcoholic substitute, or simply leave it out and add a tiny splash of vanilla extract instead for warmth.
Can I make this for a larger group?
Very easily! Just scale up all the ingredients proportionally and use a larger baking dish. The bake time may need an extra 5–10 minutes — just check that the center is set before pulling it out.
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