Hot Cross Bun Bread & Butter Pudding

Ingredients

• 6hot cross buns
• 30 gbutter, softened
• 400 mlwhole milk
• 200 mldouble cream
• 65 ggolden caster sugar
• 2 largeeggs
• 1 tspvanilla extract
• 1 tsporange extract or orange zest
• 1 tspcinnamon
• 10 ggolden caster sugar

Instructions

1. 1

   Preheat the oven

   Preheat the oven to 160°C fan (350°F/Gas Mark 4).

2. 2

   Butter the buns

   Slice the hot cross buns in half and spread butter on both cut sides. Arrange them in a baking dish, overlapping them where needed.

3. 3

   Whisk the custard

   Add the whole milk, double cream, eggs, 65 g golden caster sugar, vanilla extract, orange extract and cinnamon to a large jug. Whisk until combined.

4. 4

   Soak and sprinkle

   Pour the custard over the buns and leave them to soak for 5–10 minutes. If the buns are a little stale, leave them for at least 10 minutes. Sprinkle the remaining 10 g golden caster sugar over the top.

5. 5

   Bake until set

   Bake for 40–45 minutes, until golden brown all over and the custard is just set with a slight wobble.

6. 6

   Serve warm

   Serve warm, ideally with custard. Let any leftovers cool fully before storing them in the fridge.

What is hot cross bun bread and butter pudding?

Bread and butter pudding is a traditional British baked dessert made by soaking bread in a sweet egg custard. This version uses hot cross buns, whose dried fruit and spiced flavour make each layer especially suited to a cosy pudding.

The milk and cream give the custard a rich base, while cinnamon, vanilla and orange add warmth and fragrance. A little sugar on top helps the surface turn golden as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 623 calories, 15g protein, 55g carbs, 39g fat.

The hot cross buns and sugar provide most of the carbohydrates, while butter, double cream and whole milk contribute much of the fat. Eggs and milk supply some of the protein. Serve a portion with fresh fruit alongside to balance the plate with a lighter, fresh contrast.

Choosing and arranging the buns

Hot cross buns: Use whole buns and slice them in half before buttering both cut sides. Their fruit is already distributed through the dough, so each portion gets a mix of soft bun and fruit.

Baking dish: Arrange the halves snugly, overlapping them where needed. A close arrangement helps the custard soak into the buns rather than pooling around them.

Getting the custard right

Dairy: Whole milk and double cream make a rich custard that softens the buns as it bakes. Whisk them together with the eggs and sugar until evenly combined.

Flavourings: Cinnamon and vanilla bring familiar warmth, while orange extract or zest adds a citrus note. If using zest, finely grate it so it disperses through the mixture.

Why soaking time matters

Fresh buns: Leave the poured-over pudding for 5–10 minutes before baking. This gives the custard time to start soaking into the crumb.

Stale buns: Give them at least 10 minutes, as they need a little longer to absorb the liquid. The aim is to moisten the buns without leaving the custard sitting only at the bottom of the dish.

How to tell when it is baked

Surface: Bake at 160°C fan for 40–45 minutes, until the top is golden brown all over. The sugar sprinkled on top adds a little extra colour.

Centre: Look for custard that is just set but still has a slight wobble. It will continue to settle a little as the pudding rests, so avoid baking until the centre looks completely firm.

Serving and timing

Serving: Let the pudding come out of the oven and serve it warm, ideally with custard. The extra sauce complements the soft, spiced buns.

Planning: The full recipe takes 70 minutes, including the bake and the brief soaking time. If the buns are stale, allow at least 10 minutes for soaking before they go into the oven.

Recipe notes & tips

• Use a baking dish that holds the bun halves snugly.
• Butter both cut sides of each bun half so they soften evenly.
• Whisk the custard thoroughly before pouring it over the buns.
• Give stale buns at least 10 minutes to absorb the custard.
• Check for a slight wobble in the centre before taking the pudding out.
• Serve warm with custard for a saucier dessert.

Variations

• Use orange zest: Swap the orange extract for 1 tsp orange zest.
• Add extra spice: Mix a little more cinnamon into the custard for a stronger spiced flavour.
• Try mixed buns: Use a mixture of hot cross bun varieties for different fruit and spice notes.
• Finish with fruit: Serve with sliced fresh fruit for a bright contrast.
• Add a citrus note: Grate a little extra orange zest over the pudding just before serving.

Common mistakes to avoid

• Skipping the butter: Spread it over both cut sides so the bun layers are properly buttered.
• Rushing the soak: Leave the custard to absorb for 5–10 minutes, or at least 10 minutes for stale buns.
• Using a loose arrangement: Overlap the buns where needed so they fit snugly in the dish.
• Overbaking the custard: Take the pudding out when the centre is just set with a slight wobble.
• Serving straight from the fridge: Warm the pudding before serving for the intended comforting texture.

How to store

Cool leftovers fully, cover and store them in the fridge. Reheat portions until warm before serving; avoid reheating them repeatedly.

Frequently asked questions