Description
Hot Cross Bun Bread and Butter Pudding transforms leftover Easter buns into an incredible dessert. This comforting dish layers torn hot cross buns with sweet custard sauce and bakes into golden perfection. The ideal way to use up buns that are starting to go stale.Â
Ingredients
- 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
Instructions
1. Tear hot cross buns into large pieces. Microwave for one minute to soften slightly.
2. Brush the inside of ovenproof dish with melted butter.
3. Arrange bun pieces in buttered dish and scatter sultanas throughout. Drizzle remaining melted butter over top.
4. Whisk together eggs, egg yolk, and sugar until pale and fluffy.
5. Add milk, cream, Cointreau, cinnamon, and pinch of salt to eggs and whisk again.
6. Pour custard mixture over buns, making sure everything is covered. Gently push buns down and let soak for 15 minutes.
7. Preheat oven to 180°C (160°C fan). Bake for 30-35 minutes until just set and golden brown.
8. Dust with icing sugar before serving warm.
Notes
Day-old buns work perfectly as they absorb custard better.
Melted butter adds richness and helps create crispy top.
Sultanas add pops of sweetness throughout pudding.
Orange juice works as substitute for Cointreau.
Check doneness with knife in center – it should come out clean.
Let rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Calories: 561
- Sugar: 18g
- Sodium: 56mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 180mg