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

Hot Cross Bun Bread And Butter Pudding

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.
5 from 2 votes
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Course: Dessert
Cuisine: Easter
Prep Time: 10 minutes
Cook Time: 35 minutes
Soaking time: 10 minutes
Total Time: 55 minutes
Servings: 8 serves
Calories: 480kcal
Author: Lucy - Bake Play Smile
Cost: $10

Equipment

  • Whisk
  • 8 cup (2 litre) capacity baking dish
  • Oven

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 tsp vanilla extract
  • ½ tsp 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

RECIPE NOTES & TIPS
  • Hot Cross Buns - choose any flavour you like! Slightly stale hot cross buns are ideal for this recipe, but fresh 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.

Nutrition

Calories: 480kcal | Carbohydrates: 53g | Protein: 9g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 141mg | Sodium: 272mg | Potassium: 196mg | Fiber: 3g | Sugar: 32g | Vitamin A: 888IU | Vitamin C: 7mg | Calcium: 160mg | Iron: 2mg