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–+ servings
Hot cross bun bread and butter pudding. A mashup recipe featuring yummy Easter buns and a delicious orange spiced custard baked until divine and totally irresistible! Recipe by movers and bakers
5 from 1 vote

Hot Cross Bun Bread and Butter Pudding

Give your Easter leftovers a gourmet makeover with this Hot Cross Bun Bread and Butter Pudding! This comforting British classic is elevated with zesty orange, warm cinnamon, and aromatic cardamom, creating a rich, spiced custard that perfectly complements the fruit-filled buns.
Servings 9 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 9 hot cross buns
  • 300 ml (1 ¼ cups) milk (use full fat or semi skimmed)
  • 250 ml (1 cup + 1 tbsp) double (heavy) cream
  • 2 large eggs
  • 70 g (¼ cup + 2 tbsp) brown sugar
  • 40 g (3 tbsp) unsalted butter, melted, plus extra to spread
  • 0.75 tsp cinnamon
  • 0.25 tsp cardamom powder
  • 0.5 tsp vanilla
  • 0.25 tsp salt
  • 1 large orange, zest only (or ½ tsp orange extract)
  • 120 g (¾ cup + 1 tbsp) sultanas

Instructions

  • Lightly grease the baking pan, then set it aside.
  • Cut each of the buns in half, as if you were toasting them. Spread each half with some butter (see notes for other ideas!), then sandwich them back together before placing in the prepared baking pan. Set aside.
  • In a large jug, add together all the remaining ingredients except for the sultanas. Mix well to combine.
  • Sprinkle the sultanas over the buns, then pour the custard evenly over the whole pan. Press down to help the buns absorb some of the liquid.
  • Preheat the oven to 180C/350F, leaving the mixture to sit and soak whilst the oven heats up.
  • Once the oven is hot, place the pan in the oven and bake for 25-30 minutes until the Easter bread pudding is golden and beautifully moist. Leave in the tin for about 10 minutes before serving. Serve on its own, with custard, ice cream or double cream. Enjoy!

Notes

  • Slicing and filling the buns is optional, but oh so yummy! For variations to fill the buns, you could use marmalade, caramel, chocolate spread or even a few squares of chocolate! You could also pop in a few extra sultanas between each of the layers of bread, or mix it up with other dried fruit or nuts. Get creative with your fillings, they will all be delicious!
  • When making the pudding, I only turn the oven on after the whole thing has been assembled. This allows the pudding ten minutes or so to start to absorb some of the custard before baking. Keep pressing the buns down into the custard as you wait, encouraging them to soak up more liquid.
  • If you find the top of the buns (or indeed even the sultanas) are burning a little during baking, simply cover the whole tin with some foil and continue to bake,
  • Leave the pudding to sit, ideally covered with some foil, for about ten minutes before serving. This allows the pudding to cool enough so no one gets burned!
  • Make the pudding, without baking, up to a day in advance. The advantage this has is it will allow the bread to soak up all the delicious flavours from the custard too.
  • The hot cross bun bread pudding is best enjoyed within two days of baking. Reheat either for a few seconds in the microwave or covered with foil at 160C/320F for 8-10 minutes in the oven.
  • Serve with extra custard, ice cream or double cream, and include an extra dollop of your filling too if you wish!
    • Author: Andrea
    Calories: 356kcal
    Course: Dessert
    Cuisine: British
    Keyword: Best Way to Use Leftover Hot Cross Buns, Easy Easter Bread Pudding with Orange and Cardamom, Hot Cross Bun Bread and Butter Pudding Recipe, Indulgent Spiced Easter Custard Pudding, Infusing Custard with Orange Zest and Spices, Preventing Bun Tops from Burning with Butter

    Nutrition

    Calories: 356kcal