A close up flat lay photo of hot cross bun bread and butter pudding in a white rectangular dish, chocolate oozes from the sides of the crunchy sugar topping.

Hot cross bun bread and butter pudding

This hot cross bun bread and butter pudding is heavenly warm from the oven with softly whipped cream.  It's like a hug in a bowl!
Course Dessert
Cuisine British
Keyword hot cross bun bread and butter pudding
Prep Time 1 hour 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Calories 625kcal
Author Nickki Thompson


  • 6 stale hot cross buns
  • 100 g chocolate chips
  • 100 g soft butter
  • About 25-50g Orange marmalade
  • 50 g caster sugar
  • 3 large eggs
  • 250 ml milk
  • 100 ml double cream
  • The zest of one orange
  • 50 g Demerara sugar for the top optional
  • 2 tbsp Orange marmalade or apricot jam warmed in a small pan


  • Slice the hot cross buns in half and spread with the butter and marmalade. Arrange the hot cross bun sandwiches in a baking dish.
  • Sprinkle over some of the chocolate chips. The buns should sit snugly together inside the dish with no large gaps.
  • In a jug mix together the eggs, sugar, milk, cream and the orange zest. Slowly pour this over the bun slices.
  • Cover with foil and leave to soak for a minimum of 15 minutes or a maximum of 1 hour.
  • Preheat the oven to 180C.
  • Sprinkle the top of the pudding with Demerara sugar, if using and bake for 30-40 minutes with the foil on. Remove from the oven and brush the top with the warmed marmalade. Return to the oven and bake for a further 5-10 minutes.


Serve with softly whipped double cream, ice cream or custard.