Hot Cross Bun Bread and Butter Pudding for Easter Dessert

Hot Cross Bun Bread and Butter Pudding transforms leftover Easter buns into an incredible dessert. Perfect for Easter dinner or spring gatherings, this pudding feels fancy but comes together easily. The spiced buns add depth that regular bread pudding can’t match. Serve it warm with cream for a dessert that will have everyone asking for seconds.

Why You’ll Love This Recipe

• Uses up leftover hot cross buns beautifully
• Rich and comforting Easter dessert
• Simple ingredients create impressive results
• Can be made a day ahead

Equipment Needed

• Medium ovenproof dish
• Large mixing bowl
• Whisk
• Pastry brush for butter

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Ingredients You’ll Need

• 5 hot cross buns, torn into large pieces
• 40g unsalted butter, melted
• 75g sultanas
• 2 eggs
• 1 egg yolk
• 25g caster sugar
• 115ml milk
• 75ml double cream
• 2 teaspoons Cointreau (optional)
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• Icing sugar for dusting

Ingredient Notes

Hot cross buns work perfectly when they’re a day or two old. The slight staleness actually helps them absorb the custard better. Melted butter adds richness and helps create a crispy top.

Sultanas add pops of sweetness throughout the pudding. Cointreau enhances the orange flavors already in the buns, but orange juice works as a substitute. The combination of milk and cream creates the perfect custard consistency.

Step-by-Step Instructions

Step 1: Prepare the Buns

Tear hot cross buns into large pieces. Microwave them for one minute to soften slightly.

Step 2: Prepare the Dish

Brush the inside of your ovenproof dish with melted butter. This prevents sticking and adds flavor.

Step 3: Layer the Ingredients

Arrange the bun pieces in the buttered dish and scatter sultanas throughout. Drizzle remaining melted butter over the top.

Step 4: Make the Custard

Whisk together eggs, egg yolk, and sugar until pale and fluffy. Add milk, cream, Cointreau, cinnamon, and a pinch of salt.

Step 5: Soak the Buns

Pour custard mixture over the buns, making sure everything is covered. Gently push buns down into the custard and let soak for 15 minutes.

Step 6: Bake

Preheat oven to 180°C (160°C fan). Bake for 30-35 minutes until just set and golden brown on top.

Step 7: Serve

Dust with icing sugar before serving. Best enjoyed warm with cream or custard.

Pro Tips & Cooking Hacks

• Use day-old buns for best texture
• Don’t skip the soaking time
• Check doneness with a knife in the center
• Let it rest for 5 minutes before serving

Tips & Variations

Add orange zest to the custard for extra citrus flavor. Chocolate chips make this pudding extra indulgent.

Try using flavored hot cross buns like chocolate or apple cinnamon. Top with whipped cream and a drizzle of caramel sauce for special occasions.

Serving Suggestions

Serve this warm with cold double cream poured over the top. Vanilla ice cream melting into the warm pudding is heavenly.

Homemade custard makes this dessert extra special. A dusting of cinnamon sugar adds a nice finishing touch.

Common Mistakes

• Not soaking the buns long enough leaves them dry
• Overbaking makes the pudding rubbery
• Using fresh buns instead of day-old makes it soggy
• Skipping the butter reduces richness

What to Serve With Bread and Butter Pudding

This dessert shines on its own but pairs beautifully with cream. Vanilla custard sauce makes it extra decadent.

Fresh berries add a tart contrast to the sweet pudding. A cup of tea or coffee complements the spiced flavors perfectly.

Frequently Asked Questions

Can I make this ahead of time?

Yes, assemble the pudding and refrigerate for up to 24 hours before baking. Bring to room temperature before putting it in the oven.

What if I don’t have Cointreau?

Orange juice works perfectly as a substitute. You can also leave it out entirely if you prefer.

How do I reheat leftovers?

Microwave individual portions for 30-45 seconds until warm. The microwave actually helps soften the buns again nicely.

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