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