Hot Cross Bun Bread & Butter Pudding

Leftover Hot Cross Bun? Well this is the perfect way to use them up. A decadent dessert and my Grandpa Rog's favourite.

Key Details

  • Serves: 6-8
  • Prep time: 30 minutes
  • Cook time: 35-40 minutes
  • Difficulty: Easy

Ingredients

  • 450ml milk
  • 400ml double cream
  • 1 tsp vanilla extract
  • a pinch of cinnamon
  • 3 whole large eggs, plus 1 egg yolk
  • 1 orange, zest of
  • 3 tbsp caster sugar
  • 6 hot crossed buns, buttered
  • a sprinkle of demerara sugar

  • 450ml milk
  • 400ml double cream
  • 1 tsp vanilla extract
  • a pinch of cinnamon
  • 3 whole large eggs, plus 1 egg yolk
  • 1 orange, zest of
  • 3 tbsp caster sugar
  • 6 hot crossed buns, buttered
  • a sprinkle of demerara sugar

Preheat the oven to 180°C/ 350°F/gas 4.

Butter one side of your hot cross buns with a generous layer of butter. Add to a roasting dish, lining them up with a slight overlap until you have an even layer.

Add your milk, cream, cinnamon and orange zest to a saucepan on a low medium heat and warm it up. You want it to start steaming.

We’re using 3 whole eggs and an extra egg yolk for an even richer custard. Crack them into a bowl and add vanilla extract and 3 tbsp caster sugar. Whisk them together.

Slowly add your warm milk to the egg, continuing to whisk to avoid your custard splitting. Pour your finished custard over the hot cross buns.

Leave your pudding to soak for 30 minutes and then sprinkle demerara sugar on top.

Bake for 35-40 minutes until golden brown and puffed up.

You’re very welcome.

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