Skip to content Skip to navigation

Hot Cross Bun Bread and Butter Pudding Recipe

Looking for a delicious way to use up leftover hot cross buns? This hot cross bun bread and butter pudding recipe puts a festive spin on a classic dessert, making it the ultimate Easter treat. Courtesy of our friends at the Dairy Diary, this moreish pudding is rich, comforting, and packed with spiced sweetness.

Enjoy it warm on its own or serve with lashings of cream or your favourite ice cream for an indulgent finish.

  • Preparation time: 20 min(s)
  • Cooking time: 40 min(s)
  • Servings: 6

How to make

  1. Prepare the buns by slicing your hot cross buns in half and spreading each piece with a generous amount of butter and a layer of apricot jam. Then, sandwich them back together and cut the bun diagonally into triangles.
  2. Butter your oven-proof dish and arrange the bun triangles inside neatly - layering them for the best texture!
  3. Make the custard in a large saucepan by combining the cream, milk and sugar (if your buns are already sweet, just use half the amount of sugar). Heat gently and stir often until just before boiling - don't let it bubble!
  4. In a separate bowl, lightly whisk your eggs. Slowly pour the hot cream mixture over the eggs in a steady stream, whisking constantly to prevent them from scrambling. Strain the custard for a silk-smooth finish and pour them evenly over the buns.
  5. Let everything soak for at least an hour to absorb all the flavours.
  6. Preheat the oven to 190°C (170°C fan) / 375°F / Gas 5. Place the pudding dish into a larger roasting tray filled with enough hot water to reach halfway up the sides (this helps to create a beautifully soft custard). Bake for 35-40 minutes or until golden and set.
  7. Let it cool slightly before serving. Enjoy it own it’s own or drizzle with cream, custard or a scoop of your favourite icecream for extra indulgence!