Don’t throw away those stale hot cross buns – make a comforting dessert with them instead. This hot cross bun bread and butter pudding is so heavenly warm from the oven with softly whipped cream. It’s like a hug in a bowl!
I used to think I hated bread and butter pudding. Stale bread in custard? No thank you. But that was before I actually tried one. I was converted immediately.
It must have been about seven years ago – I was cooking my way through the Nigella Bites cookbook when I came across her ginger jam bread and butter pudding.I decided to give it a go and I would take it round to my mum-in-law – who had a bit of a sweet tooth like myself so I knew she would appreciate a home made bread and butter pudding!
So I made it and when it was ready I covered the top of the dish in foil and walked the short distance to her home. We ended up having a lovely afternoon, chatting and sharing the bread and butter pudding that we both agreed was delicious.
It was sweet, comforting and I loved the contrast between the crispy bits on top and the custard soaked bread in the middle that melted in your mouth. It was dreamy.
This bread pudding recipe is 100% the best way to use up any stale hot cross buns you might have lying around after Easter weekend, or any time. I’ve always been of the firm belief that hot cross buns are just too good to be enjoyed just once a year…….
how to make hot cross bun bread and butter pudding
(keep scrolling to the bottom of the post to find printable recipe card with ingredient amounts and detailed instructions)
step one – make the hot cross bun “sandwiches”
Split the hot cross buns open and spread with butter and marmalade. Place them in a buttered oven proof dish. The dish I use fits six buns nice and snugly but has just a little bit of room for the custard, which is perfect.
step two – add the chocolate and fruit
Scatter over the raisins and chocolate chips. If you like, you can skip the chocolate and just add more or raisins or sultanas.
Don’t like raisins? Leave them out and add more chocolate!
step three – make the custard
Place the eggs, caster sugar, vanilla extract, orange zest, milk and cream in a large jug or bowl. Using a fork or a small whisk, whisk together until the mixture is smooth.
Pour the mixture evenly over the hot cross buns.
step four – leave to soak for a while
Cover the dish with cling film or a piece of tin foil and leave it for a minimum of 15 minutes to a maximum of an hour. This soaking time will allow the custard to soak into the stale buns, making them soft and squidgy.
step five – bake
When you’re ready to bake, place the dish in a large roasting tin and carefully half fill the tin with water. This helps keep the temperature uniform, resulting in a smoother, silkier custard.
I know it’s an extra step that seems like a bit of a hassle – but it’s really worth doing. It makes such a difference.
Sprinkle the top of the pudding with demerara sugar. Bake at 180C/160Fan/350F for around 30-40 minutes or until the custard has set and the top of the buns are golden and crunchy.
how to tell if bread pudding is ready
It will look golden brown and slightly crisp on top. The centre of the pudding should still be a little “jiggly” in the middle. This is exactly what you want. It will continue to cook for a few minutes when you remove it from the oven.
This is the stage where you’re in danger of over cooking it. As long as there is no liquid batter, it’s ready. We’re looking for soft set, silky custard. If there is a lot of liquid, cover the dish with foil and return to the oven, checking it every 3-4 minutes.
serving hot cross bun bread and butter pudding
When the bread pudding is ready, carefully remove it from the roasting tin with water and let it sit for about 30 minutes before serving.
This cosy pudding just begs to be served warm with cold double pouring cream. Just try it and tell me I’m wrong.
Having said that, you might want to serve it with ice cream or even more custard. Clotted cream might be a good idea too. Whatever floats your boat.
It’s worth mentioning that I’ve made this recipe with my chocolate orange hot cross bun recipe and it was a huge success. I omitted the raisins and added more chocolate chips. It’s a chocolate orange fan’s idea of heaven and highly recommended.
more classic desserts perfect for cold weather days
- 6 stale hot cross buns
- 100g chocolate chips,milk or dark
- 100g raisins or sultanas
- 75g soft butter
- About 25-50g orange marmalade
- 50g caster sugar
- 3 large eggs
- 250ml milk
- 100ml double cream
- 1 teaspoon vanilla extract
- finely grated zest of one orange
- 50g Demerara sugar for the top, optional
- Slice the hot cross buns in half and spread with the butter and marmalade. Arrange the hot cross bun sandwiches in a baking dish. The buns should sit snugly together inside the dish with no large gaps.
- Sprinkle over the chocolate chips and raisins or sultanas.
- In a jug mix together the eggs, sugar, milk, cream, vanilla extract and the orange zest. Slowly pour this over the buns.
- Cover with cling film or tin foil and leave to soak for a minimum of 15 minutes or a maximum of 1 hour, lightly pushing the buns into the custard.
- When you're ready to bake, preheat the oven to 180C/160Fan/350F. Place the dish in a large roasting tin. Pour water in the roasting tin half way up to make a "bain marie". Sprinkle the top of the pudding with Demerara sugar, if using and bake for 30-40 minutes or until the pudding is golden and crunchy on top and the custard is smooth and silky.
- Remove the pudding from the oven and roasting tray (be careful of the boiling water!) and allow to sit for about 30 minutes before serving with double pouring cream.
This hot cross bun pudding is delicious served warm with softly whipped double cream, ice cream or custard.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 513Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 73mgSodium: 156mgCarbohydrates: 103gFiber: 2gSugar: 90gProtein: 5g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.