Got leftover hot cross buns? Lucky you - this Hot Cross Bun Bread and Butter Pudding turns them into the cosiest dessert ever.
Soft buns baked in creamy custard with raspberries and chocolate is the kind of Easter upgrade that makes my Homemade Hot Cross Buns and Chocolate Chip Hot Cross Buns worth making twice.
A Quick Look At The Recipe
✅ Recipe Name: Hot Cross Bun Bread And Butter Pudding
🕒 Ready In: 55 minutes
👪 Serves: 8 serves
🍽 Calories: 480 per serve
🥣 Main Ingredients: hot cross buns, butter, raspberry jam, eggs, milk, cream, raspberries and chocolate chips
📖 Dietary Info: vegetarian
⭐ Why You'll Love It: This cosy Easter dessert is quick to prepare, perfect for using up leftover hot cross buns, and baked with creamy custard, juicy raspberries and melty chocolate chips.
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This is my favourite kind of dessert - easy, comforting and very hard to stop at one spoonful. It's a brilliant way to use up Easter leftovers, and just as comforting as my Apple Sponge Pudding and Chocolate Self Saucing Pudding.
Why You're Going To Love This Recipe
- Perfect for leftover hot cross buns - stale buns soak up the custard beautifully.
- Super quick to prepare - just 10 minutes prep before the oven does the rest.
- Rich, creamy, and comforting - classic pudding with a chocolate-and-berry twist.
- Versatile Easter favourite - perfect for breakfast, brunch or served warm as a comforting dessert after lunch or dinner.
- Make-ahead friendly - assemble earlier in the day and then bake when needed.
Jump to:
Easter Bread And Butter Pudding Ingredients
Most of the ingredients in this recipe are pantry staples, but a few deserve a quick mention.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Hot Cross Buns - Slightly stale buns work best as they absorb the custard better. Any flavour works - traditional, chocolate chip or fruitless.
- Cream + Milk - Using both gives the custard the perfect balance of richness and lightness. I recommend using full-fat milk and cream for the most luscious custard!
- Raspberries - Fresh or frozen both work perfectly. Frozen berries are often more affordable and available year-round.
- Milk Chocolate Chips - These melt slightly during baking and add little pockets of chocolate throughout the pudding.
Variations
One of the best things about Hot Cross Bun Bread And Butter Pudding is how easy it is to customise.
- Chocolate Lovers Version - Use chocolate hot cross buns and swap milk chocolate chips for dark chocolate chunks.
- Apple & Cinnamon Pudding - Swap out the berries and chocolate and instead use thinly sliced apple between the bun layers and sprinkle extra cinnamon on top.
- Berry Loaded Version - Swap raspberries for blueberries, strawberries or a mixed berry blend.
- Gluten Free Option - Use gluten-free hot cross buns - the rest of the recipe is naturally gluten-free.
How To Make Hot Cross Bun Bread And Butter Pudding
It's the most delicious Easter twist on a classic British dessert!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prepare the buns: Slice the hot cross buns in half. Spread each piece with butter and raspberry jam.
- Make the custard: In a bowl, whisk together the eggs, milk, cream, sugar, vanilla and cinnamon until smooth.
- Assemble in dish and first bake: Layer the buns into the greased dish, slightly overlapping so they sit snugly. Pour the custard evenly over the buns and leave to soak for about 10 minutes so the buns absorb the mixture. Bake for 20 minutes.
- Add toppings and bake again: Sprinkle the raspberries and chocolate chips over the top. Return to the oven for another 15 minutes, or until the custard is set and the top is golden. Serve warm with cream, custard, ice-cream or a dusting of icing sugar.
Recipe Tips
- Slightly stale hot cross buns work best because they absorb more custard.
- Don't skip the soaking time - it helps create a soft pudding texture instead of dry bread.
- Use room temperature eggs for a smoother custard mixture.
- Frozen berries work just as well as fresh; they're available all year round and budget-friendly.
- Cover with foil if browning too quickly to prevent the top from over-browning.
- Check the custard is set before removing from the oven - the centre should be just slightly wobbly, but not runny.
- Serve warm for the best texture, ideally straight from the oven. Serve with a dollop of cream, ice cream, custard or a light dusting of icing sugar.
- Storage: Store leftovers in the fridge for up to 3 days.
- Freezing: Freeze portions for up to 1 month. Defrost overnight and reheat in the microwave or oven.
Hot Cross Bun Bread And Butter Pudding FAQs
Yes! Fresh buns work perfectly, although slightly stale ones absorb the custard a little better.
Absolutely. Assemble the pudding earlier in the day, cover and refrigerate, then bake when ready.
The custard should be mostly set with only a slight wobble in the centre when gently shaken.
More Easy Easter Recipes
Want more sweet and delicious Easter sweets, desserts and treats? Here are some of my most popular Easter recipes:
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Hot Cross Bun Bread And Butter Pudding
Ingredients
- 6 hot cross buns
- 40 g butter softened
- ½ cup raspberry jam
- 4 eggs room temperature
- 250 ml (1 cup) milk
- 300 ml cream
- 50 g (¼ cup) caster sugar
- 2 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 150 g raspberries fresh or frozen
- 125 g milk chocolate chips
Instructions
- Preheat oven to 180 degrees celsius (fan forced). Grease an 8 cup capacity (2 litre) baking dish and set aside.
- Slice the hot cross buns in half. Spread with butter and jam.
- Arrange the hot cross bun pieces in the baking dish.
- Place the eggs, milk, cream, caster sugar, vanilla extract and ground cinnamon into a large bowl. Whisk until well combined. If using a Thermomix: mix for 20 seconds on Speed 4.
- Pour the egg mixture over the hot cross buns. Allow to soak for 10 minutes.
- Bake for 20 minutes then sprinkle with the raspberries and chocolate chips. Bake for a further 15 minutes or golden and cooked through.
- Serve warm with ice-cream or cream.
Notes
- Slightly stale hot cross buns work best because they absorb more custard.
- Don't skip the soaking time - it helps create a soft pudding texture instead of dry bread.
- Use room temperature eggs for a smoother custard mixture.
- Frozen berries work just as well as fresh, they're available all year round and budget-friendly.
- Cover with foil if browning too quickly to prevent the top from over-browning.
- Check the custard is set before removing from the oven - the centre should be just slightly wobbly, but not runny.
- Serve warm for the best texture, ideally straight from the oven. Serve with a dollop of cream, ice cream, custard or a light dusting of icing sugar.
- Storage: Store leftovers in the fridge for up to 3 days.
- Freezing: Freeze portions for up to 1 month. Defrost overnight and reheat in the microwave or oven.
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