Hot Cross Bun Bread & Butter Pudding










Got some left over Hot Cross Buns?

There seems to be an ever-expanding selection of hot cross buns which beckon to be road-tested each year. And, if…like me… you have a weakness for these sweet buns, you might too…find yourself with a freezer bulging with uneaten buns.

Never fear…..we have a nifty little recipe which all your family and friends will enjoy.


You will need:

6-8 hot cross buns

3 eggs

1/4 cup castor sugar

1 cup milk

1 cup cream

1/2 cup dark chocolate (optional)

grated rind of 1 orange

dash of brandy (or any other liqueur which takes your fancy)

1 tsp ground cinnamon

1 tsp Vanilla essence (or seeds of 1 Vanilla bean)

Butter (to grease tray)


Preheat the oven to 160 degrees.

Grease a baking tray with butter. You will need to use a baking dish of 20 cms, minimum 8cm deep.

Cut the hot cross buns into thick slices.

Arrange in the baking dish, overlapping the slices.

Scatter with dark chocolate pieces.

In a separate bowl whisk the milk, cream, sugar, cinnamon and vanilla essence, orange peel and brandy, until the sugar has dissolved.

Pour the mixture over the hot cross buns, and allow to sit for 5-10 minutes for bread to absorb the liquid. Press down any piece of bun which is poking out so that all the bun is soaked with the custard.

Bake in the oven for 35-40 minutes.

Allow to rest for 20 minutes prior to serving.



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