Hot Cross Bun Pudding

Make the most of the hot cross buns during the Easter season, by creating a hot bread and butter pudding out of the leftovers.

At a glance

Approx 1 hour 15 mins
Serves 6 people


  • 6 Hot cross buns, a little stale is better.
  • 100g Unsalted butter plus extra for greasing your dish
  • 200ml Double cream
  • 250ml milk
  • 3 Eggs
  • 50g Caster sugar
  • 2tsp Ground cinnamon


  1. Pre-heat oven to 170C.
  2. Cut the hot cross buns in half and butter each half. Reserve the ‘tops’ and chop the rest into small chunks. Put the chunks into a buttered baking dish.
  3. Mix the cream, milk, eggs, sugar and cinnamon together and pour over the hot cross buns.
  4. Place the tops (cross-side-up) onto the pudding mixture and squash down gently so that they are able to soak up some custard as ell.
  5. Allow to soak in well for about 30 minutes.
  6. Bake in the preheated oven for 30 – 40 minutes until the egg mixture is just set and the tops are golden and crispy.
  7. You can add extra dried fruit if you like, or chocolate chips.
  8. Serve with cream, custard, or ice-cream.