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

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Course: Breakfast, Brunch, Pudding/Dessert

Cuisine: British

Prep Time: 10

Cook Time: 30

Soaking Time - Optional: 20

Total Time: 40

Servings:

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

Metric - US Customary

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.