Skip to Content

Hot Cross Bun Bread and Butter Pudding

Sharing is caring!

Easy Hot Cross Bun Bread and Butter Pudding with chocolate mini eggs makes a delicious Easter dessert.

Who can resist chocolate oozing out of crispy shells into a creamy vanilla custard and spiced fruit buns ? It’s a nostalgic, comforting pudding that’s bound to become your next family favourite brunch or dessert recipe.

It’s a great way to use leftover hot cross buns and Easter chocolate. This recipe transforms a good old fashioned bread and butter pudding into an extra special Easter treat.

A spoon in a dish of Hot Cross Bun Bread and Butter Pudding with a cloth.

Super easy to make with only a handful of basic ingredients and just under 10 minutes prep time. You can have my delicious Hot Cross Bun Bread and Butter Pudding on the table in under an hour !

It takes just 3 easy steps. Generously butter hot cross buns and whisk up a custard. Add buns and custard to a dish, sprinkle with mini eggs and bake.

A portion of easter pudding being eased out of the casserole dish.

Every Easter the Kitchen Shed in France was busy with me baking Hot Cross Buns for British expats. Easter simply wasn’t Easter without a hot cross bun. I always made extra buns so we could share our favourite Easter pudding with our French neighbours. I hope you enjoy my Easy Hot Cross Bun Bread and Butter Pudding as much as we do.

Why you’ll love this recipe

Here’s why this is the Best Hot Cross Bun Bread and Butter Pudding Recipe.

  • Easy Easter dessert – it’s a real showstopper and easy on the pocket too.
  • No waste – leftover hot cross buns or out of date buns from the supermarket are saved from the bin.
  • Easy to make – 10 minutes prep and on the table within the hour.
  • It’s adaptable – swap the mini eggs for chocolate chips or even your favourite fruit. If you haven’t got enough hot cross buns – use stale bread on the bottom layer.
Hot cross buns with molten mini eggs and custard.

What equipment do I need ?

  • A casserole dish – I used a 2 litre 30 cm / 12 inch by 20 cm / 8 inch ovenproof dish.
  • A roasting tin – big enough to hold your baking dish with some room for water. I like to use a water bath because it stops the custard from splitting and keeps the texture silky and smooth.

What ingredients do I need ?

Milk, sugar, butter, eggs, chocolate eggs, hot cross buns, cream and vanilla on a work top.
  • Mini chocolate eggs – I used Cadbury’s mini eggs but any mini eggs will work. Chocolate chips are a good substitute.
  • Hot Cross Buns – stale hot cross buns. Stale buns hold their shape better when they soak up the custard, fresh tend to turn a bit soggy. If you don’t have stale hot cross buns, heat up sliced buns in the oven for about five minutes in a low oven.
  • Butter – I used unsalted butter at room temperature for easy spreading.
  • Cream – I used double cream as it makes a lovely rich custard and doesn’t curdle.
  • Milk – I used full fat milk but semi skimmed can be substituted.
  • Eggs – I used large eggs at room temperature.
  • Vanilla extract – make sure you use a good quality vanilla – I use my homemade vanilla extract.

How to make Hot Cross Bun Bread and Butter Pudding

Making Hot Cross Bun pudding couldn’t be easier ! Just a couple of simple steps before baking in your oven. For full details see the recipe card at the bottom of the post.

Crushing mini eggs with a rolling pin, slicing hot cross buns, spreading them with butter and adding to a dish.
  • Crush about half the chocolate mini eggs.
  • Slice your hot cross buns horizontally and butter the buns.
  • Cut the bottom halves of the buns into smaller chunks, place in the casserole dish and sprinkle with half of the mini eggs.
Warming milk and cream, whisking eggs and sugar and pouring over hot cross buns.
  • Prepare your custard by warming milk and cream.
  • Whisk eggs and sugar until pale before adding the warmed cream and milk. Add the vanilla and whisk again.
  • Pour the egg mixture over the hot cross buns in the bottom of the dish.
  • Arrange the hot cross bun tops over them and squash down the buns so they soak up the custard.
  • Sprinkle with chocolate mini eggs.
Buns and chocolate pieces in a dish with custard.
  • If you have time, leave for 20 minutes for the custard to soak in.
  • Place the dish in a roasting tin containing hot water and bake.
  • Leave to stand for 10 minutes before serving.
Roasting tin with a a dish of Hot Cross Bun Bread and Butter Pudding in going in the oven.

How to serve

  • Hot cross bun bread and butter pudding is best served warm.
  • Serve on Easter morning for breakfast with a drizzle of cream.
  • Or a decadent Easter dessert with plenty of ice cream or homemade clotted cream.
A teaspoon of Hot Cross Bun Bread and Butter Pudding with cream and a plate of pudding behind.

How long does it keep ?

Fresh is definitely best. But, Hot Cross Bun Pudding will keep for 2 to 3 days in a fridge in an airtight container.

How do I reheat ?

I like to reheat individual portions of Hot Cross Bun Bread and Butter Pudding for 2 short bursts of 30 seconds in the microwave.

Cream being poured onto a piece of Easter pudding.

Can I freeze it ?

Yes, you can ! Completely cooled Hot Cross Bun Bread and Butter Pudding can be frozen in an airtight food safe container for up to 3 months. Can be frozen in individual portions to be taken out as needed. Defrost overnight in the fridge.

More Dessert recipes

Let’s Keep In Touch! You can Find Me On PinterestInstagramFacebook and Twitter

Easter pudding with a spoon, hot cross buns spread with butter, broken chocolate eggs and pudding going inot the oven.
A spoon in a dish of Hot Cross Bun Bread and Butter Pudding with a cloth.

Hot Cross Bun Bread and Butter Pudding

Easy Hot Cross Bun Bread and Butter Pudding with chocolate mini eggs makes a delicious Easter dessert.
Who can resist chocolate oozing out of crispy shells in a creamy vanilla custard and spiced fruit buns ? It's a nostalgic, comforting pudding that's bound to become your next family favourite brunch or dessert recipe.
5 from 9 votes
Print Pin Rate this Recipe Save Recipe
Course: Breakfast, Brunch, Pudding/Dessert
Cuisine: British
Prep Time: 10 minutes
Cook Time: 30 minutes
Soaking Time – Optional: 20 minutes
Total Time: 40 minutes
Servings: 8
Calories: 340kcal
Author: Sarah James

Equipment

  • 1 Casserole dish I used a 2 litre 30 cm / 12 inch by 20 cm / 8 inch ovenproof dish.
  • 1 Roasting tin – large enough to hold your baking dish with some room for water.

Ingredients

  • 135 g mini chocolate eggs – I used Cadbury's mini eggs
  • 6 to 8 hot cross buns
  • 60 g softened unsalted butter
  • 200 ml double cream
  • 300 ml full cream milk
  • 3 eggs
  • 4 tbs caster sugar
  • 2 tsp vanilla extract

Instructions

  • Preheat oven to 350°F / 325°F Fan / 180°C / 160°C Fan / Gas Mark 4
  • Grease the inside of your casserole dish.
  • Crush half the chocolate mini eggs – I placed them in a bag and used a rolling pin.
  • Slice your hot cross buns horizontally and butter them using half of the softened butter.
  • Cut the bottom halves of the buns into smaller chunks. Place the chunks in the casserole dish along with the crushed mini eggs and half of the whole mini eggs.
  • Warm milk and cream to a simmer in a saucepan – do not boil.
  • Whisk eggs and sugar until pale and then add the warmed cream and milk. Add the vanilla and whisk again.
  • Pour the whisked mixture over the hot cross bun chunks in the dish.
  • Arrange the whole tops of the hot cross buns in the dish, squashing them down so they soak up the custard.
  • Sprinkle with the remaining chocolate mini eggs.
  • If you have time, leave for 20 minutes for the custard to soak in.
  • Place the dish in a roasting tin containing hot water and then bake the pudding for about 30 to 35 minutes. The hot water should be half way up your casserole dish.
  • It’s cooked when it has a slight crust on top but will still be slightly wobbly inside.
  • Leave to stand for 10 minutes before serving.

Notes

  • If you don’t have stale hot cross buns, heat up sliced buns in the oven for about five minutes in a low oven.
  • Chocolate chips can be substituted for mini chocolate eggs.
  • Hot cross bun bread and butter pudding is best served warm. Serve on Easter morning for breakfast with a drizzle of cream or as a decadent Easter dessert with plenty of ice cream or clotted cream.
  • Hot Cross Bun pudding will keep for 2 to 3 days if refrigerated in an airtight container.
  • Completely cooled Hot Cross Bun Bread and Butter Pudding can be frozen in an airtight food safe container for up to 3 months. Can be frozen in individual portions to be taken out as needed. Defrost overnight in the fridge.
  • Nutrition information is approximate and meant as a guideline only.
Calories: 340kcal | Carbohydrates: 31g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 133mg | Potassium: 134mg | Sugar: 21g | Vitamin A: 620IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 0.03mg
Recipe Rating