If you have leftover hot cross buns, this super easy, creamy, custardy hot cross bun bread and butter pudding is the BEST way to bring them back to life in a delicious new way.
If you’re anything like me, you probably have a few sad, stale hot cross buns hanging around your kitchen after Easter. Bread and butter pudding has long been a fabulous way to use up stale bread, but using hot cross buns as the base is pretty special.
Lots of bread and butter pudding recipes require you to make a custard before baking, but my version uses an easy shortcut. All you have to do is butter and layer your hot cross buns in an ovenproof dish, mix your custard ingredients in a bowl and pour that all over the buns. Then just pop into the oven and wait for the magic to happen.
What is bread and butter pudding?
This super warming dessert is a British classic – layers of stale bread are buttered, scattered with dried fruit, submerged in a gorgeously creamy custard and then baked until soft and creamy in the middle and crispy on top. It’s pure comfort, and a great way to use up any leftover bread.
Aside from the hot cross buns, the other ingredients for this recipe are regular cupboard staples.
- Hot cross buns. Regular or chocolate hot cross buns are great – just use what you have. You can make this with fresh hot cross buns too if you like. The recipe specifies 8 buns, but if you have less, it will still be totally fine. It will just be more custardy and delicious.
- Milk. I’m using regular whole milk, but skimmed or semi skimmed will work too, as will your favourite plant-based milk.
- Cream. I’m using heavy/double cream, but if you don’t have cream, just use more milk.
OPTIONAL: To up the Easter leftover factor even further, crumble up any leftover chocolate Easter eggs and sandwich them in between the hot cross buns before you pour over the custard.
How to make it
Butter an ovenproof dish, then slice your hot cross buns in half and butter both sides. Whisk the eggs in a large bowl, then pour in the milk, cream, sugar and the vanilla extract and whisk again to combine well. Layer the bottom sides of the buns in your dish.
Pour half the custard mix over the buns, then place the top halves of the buns on top. Pour the rest of the custard mixture all over, then leave them to soak for at least 15 minutes. As the buns soak and sink into the custard mixture, yo ucan press them down further. Bake for 45 minutes, or until the buns are looking golden and crispy on top and the custard is set.
Got a question?
Yes! This is a great recipe for using up stale buns, but fresh will work really well too.
Yes, you can. You can either assemble the pudding, then cover it with aluminium foil and leave in the fridge for a day, until you’re ready to bake it OR bake the pudding, then reheat it at 180C/350F fan with aluminium foil on top, to prevent the tops of the buns from burning.
It will keep for 3 days, stored in an airtight container in the fridge.
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print