Description
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. Just layer hot cross buns in a baking dish, pour over a speedy one bowl custard and bake until golden and gooey.
Ingredients
- 3 eggs
- 1 1/2 cups whole milk
- 1 cup heavy (double) cream
- 1/3 cup caster sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 8 hot cross buns
- 3 tablespoons butter
- Chocolate mini Easter eggs (optional)
Instructions
- Make the custard mix. Grease a large ovenproof dish with butter and heat your oven to 340F/170C fan. Add the 3 eggs to a large mixing bowl and whisk them together. Add 1 1/2 cups of milk, 1 cup of cream, 1/3 cup caster sugar, 2 teaspoons of vanilla extract and 1/2 teaspoon of salt. Whisk to combine well with the eggs and set aside.
- Arrange the hot cross buns. Slice the hot cross buns in half, then butter both cut sides of the buns. Layer the bottom halves of the buns on the base of your greased ovenproof dish, overlapping them or tearing them into smaller pieces if need be, to fit your dish.
- Soak the buns. Pour half of the custard all over the buns, (if you’re using chocolate eggs, scatter half of them over the buns at this point) then place the top halves of the buns on top. If you’re using chocolate eggs, scatter the rest of the eggs on top. Pour the rest of the custard mix all over the tops of the buns, and let them soak for at least 15 minutes. PRO TIP: As the buns soak, you can press them further into the custard mix so they have a really good bath.
- Bake the pudding. Transfer the dish to the oven, and bake for 40 – 45 minutes, or until the tops of the buns look golden brown and the custard is set (you should be able to see this at the bottom of the dish). If the custard is still runny, cover the dish with aluminium foil and pop it back into the oven for another 10 minutes. Serve while warm and gooey.
Notes
INGREDIENT NOTES: I’m using regular whole milk here, but you could use skimmed or semi-skimmed. You could also use your favourite plant-based milk. If you don’t have cream, just use more milk. You can replace caster sugar with regular granulated sugar. Use regular hot cross buns, or chocolate buns (using mini egg chocolate hot cross buns is an excellent idea). And if you have less than 8 buns, that’s totally fine. This will work well even if you only have 4 or 5 buns – just use a smaller dish.
OPTIONAL ADDITION: If you have any leftover Easter chocolate (measure with your heart here!), chop it up and sandwich it in between the sliced buns in the dish for a very delicious, chocolately centre to the pudding.
STORAGE INSTRUCTIONS: The pudding will keep well for 3 days, stored in a covered container in the fridge. You can arrange the pudding a day in advance, keeping it covered with aluminium foil in the fridge until you’re ready to bake it. Once baked, you can reheat it in the oven (covered with aluminium foil) for 20 minutes at 340F/180C fan.
- Prep Time: 10
- Cook Time: 40
- Category: desserts
- Method: oven
- Cuisine: british
Nutrition
- Serving Size: 1 bun
- Calories: 543
- Sugar: 18.2g
- Sodium: 886.4mg
- Fat: 22.8g
- Saturated Fat: 11.4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 71.1g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 110.5mg
Keywords: hot cross bun leftovers, bread and butter pudding