Hot Cross Bun Bread And Butter Pudding

Name: Hot Cross Bun Bread And Butter Pudding
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Ingredients: 6 hot cross buns; 40 g butter (softened); 1/2 cup raspberry jam; 4 eggs (room temperature); 250 ml (1 cup) milk; 300 ml cream; 50 g (1/4 cup) caster sugar; 2 tsp vanilla extract; 1/2 tsp ground cinnamon; 150 g raspberries (fresh or frozen); 125 g milk chocolate chips

Jump to Recipe

A delicious Easter-inspired Hot Cross Bun Bread and Butter Pudding baked in a creamy egg custard with tart raspberries and sweet chocolate chips on top.

Serve warm for Easter brunch or add a scoop of ice-cream or cream for a decadent dessert. You can have it on the table in under an hour!

An overhead shot of hot cross buns baked into a raspberry pudding.

Easter is one of my favourite times of the year... not only do you get to indulge in WAY too many Easter eggs, it's also the perfect time to do some Easter-inspired baking!

From my Creme Egg Brownies to homemade Hot Cross Buns, Easter Egg Fudge to rich and fudgy Easter Egg Brownies (and of course... Creme Egg Cheesecake!!!)... there's SO many options to choose from!

Why You're Going To Love This Recipe

This sweet and creamy egg custard hot cross bun pudding is simply the BEST!

Perfect for Easter breakfast or dessert - serve this pudding for breakfast, brunch or dessert for the ultimate treat.
A great way to use up hot cross buns - this is the perfect recipe for using up hot cross buns that have lost their freshness, or are just past their best before date!
A fun Easter twist on a classic dessert - we all know and love an old fashioned bread and butter pudding.... but this Easter-inspired version takes it to a whole new level of deliciousness! Substitute the chocolate chips for mini solid Easter eggs for an even more decadent dessert.

A piece of hot cross bun in a baked egg custard on a plate.

What You Need

I'm sure you will LOVE this fun Easter-inspired bread and butter pudding!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method

The ingredients for bread and butter pudding made with hot cross buns.

Hot Cross Buns - use any flavour hot cross buns you like! Traditional, chocolate chip, chocolate, fruitless, mocha, caramel, sticky date... the choice is yours. Stale hot cross buns are perfect for this recipe - but fresh buns work great too!
Butter & jam - for spreading on the halved buns. Choose any flavour of jam that you like. I used raspberry jam in this recipe to complement the raspberries sprinkled over the top.
Eggs, milk, cream, caster sugar, vanilla extract and ground cinnamon - for the creamy custard that soaks into the hot cross buns and bakes around them into a light & fluffy custard.
Raspberries & chocolate chips - for sprinkling over the top partway through baking. See my substitution suggestions below for some other yummy combinations!

Equipment Required

As long as you have an oven, then you only need a large bowl and whisk, and a large baking dish (8 cup/2lt capacity).

Step By Step Instructions

It's SO easy to make Hot Cross Bun Bread and Butter Pudding (plus the kids will love helping out!)

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method

Step 1 - Spread The Buns With Butter & Jam

Slice the hot cross buns in half.

Spread them with butter and jam.

Hot cross buns cut in half and spread with butter and jam.

Place into a greased baking dish (8 cup capacity).

Step 2 - Make The Custard

In a large bowl, whisk together the eggs, cream, milk, caster sugar, vanilla extract and ground cinnamon.

Thermomix: Mix for 20 seconds on Speed 4.

Pour the egg custard over the hot cross buns.

Step 3 - Allow To Soak

Leave the hot cross buns to soak in the custard mixture for 10 minutes to absorb some of the liquid.

Egg custard poured over hot cross buns in a baking dish.

Step 4 - Bake

Bake for 20 minutes, and then sprinkle the raspberries and chocolate chips over the top.

Raspberries and chocolate chips on top of hot cross buns in a baking dish.

Bake for a further 15 minutes, or until the custard has set.

Serve while warm.

Substitutions

While in my opinion, this raspberry and chocolate flavoured hot cross bun bread and butter pudding is the ULTIMATE, you can make substitutions to suit your tastebuds!

Raspberries - you can omit the raspberries entirely or substitute them for blackberries, blueberries or strawberries. The tartness of the berries perfectly balances the sweetness of the pudding.
Chocolate chips - use any flavour chocolate chip you like - milk, dark or white! Alternatively use mini solid Easter eggs or broken up chunks of larger Easter eggs. Of course, you can omit the chocolate entirely if you prefer... but come on... it's Easter!!!
Hot Cross Buns - use any flavour hot cross buns you like! Traditional, chocolate chip, chocolate, fruitless, mocha, caramel, sticky date..... the choice is yours!

An overhead shot of raspberries and chocolate chips in a bread pudding.

Serving Suggestions

Just like a traditional bread and butter pudding, this hot cross bun version is best served warm.

Try serving it:

on Easter morning for breakfast with lots of fresh fruit and a drizzle of cream;
for a decadent Easter dessert with plenty of ice-cream or cream.

Expert Tips

Hot Cross Buns - choose any flavour you like! Slightly stale hot cross buns are ideal for this recipe as they are firmer, but fresh buns work great too.
Store-bought or homemade - you can use either store-bought hot cross buns or make your own!
Soaking time - allow the egg custard mixture to soak into the hot cross buns before baking. This gives them a beautiful, soft pudding texture.
Raspberries can be frozen or fresh - I love to use fresh berries if they're available, however frozen berries are great to use all year round, and often more budget friendly too.
Over-browning - if you notice that the tops of the hot cross buns or the raspberries and chocolate chips are over-browning, simply place a sheet of foil loosely over the top and continue cooking until the custard has set.
Storing - store in the fridge for up to 3 days. Reheat in the microwave or oven before consuming.
Freezing - freeze for up to 1 month. Allow to defrost before reheating in the microwave or oven.
Serve - warm with ice-cream, cream or a sprinkle of icing sugar.

Chocolate and raspberries on top of hot cross bun pudding.

FAQs

Can I use stale hot cross buns?

Absolutely! In fact, they're the best kind of hot cross buns to use for this recipe as they are firmer! Plus it's a great way to use up any extra buns that are just past their use by date. But if you only have fresh hot cross buns, they'll be fine too!

Can I use homemade hot cross buns?

Yes, you can! Try my traditional homemade hot cross bun recipe or my chocolate chip hot cross bun recipe (both conventional and Thermomix instructions are included).

Do you serve Hot Cross Bun Bread and Butter Pudding warm or chilled?

Just like a traditional bread and butter pudding recipe, this is best served warm. Add a scoop of ice-cream or a drizzle of cream for an extra decadent dessert.

Can I use mini solid Easter eggs instead of chocolate chips?

YES!! Transforming them into a scrumptious dessert is a great way to use up any extra Easter eggs you have lying around.