Hot Cross Bun Bread And Butter Pudding

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

Print Pin

Course: Dessert

Cuisine: Easter

Prep Time: 10

Cook Time: 35

Soaking time: 10

Total Time: 55

Servings: serves

Calories: 480kcal

Author: Lucy Mathieson

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 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

RECIPE NOTES & 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.

Nutrition