Dayna Hoskin really knows how to bake up a storm.
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Hot Cross Bun Bread and Butter Pudding

I can never say no to Bread and Butter Pudding, and that's lucky, because this morning it's exactly what I got!

My first ever attempt at making Hot Cross Buns didn't quite work out. The two middle buns didn't cook all the way through, the outside buns were a little dry once they cooled…. and honestly, they were quite bland (lots of people commented on the recipe I was following that they would have doubled the spices recommended. Wish I had have read that first!)

But.... thanks to the wonder that is Bread and Butter Pudding, my hours of slaving over the dough wasn't completely wasted, and I have a Hot Cross Bun recipe to share with you all on Good Friday.

Hot Cross Bun Bread and Butter Pudding to the rescue!

#1 For this recipe, you want to avoid using a springform tin as the custard you'll be pouring into your cake tin is very thin, and would leak out through the join  If you don't have such a cake tin, this can also be made in a casserole dish.

#2 Grease the base and sides of your cake tin, then place a circle of parchment paper in the base, and strips around the edges. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter.

If you’re also worried about your baking paper sticking to the cake a little, you can go one step further by greasing the baking paper and sifting a thin layer of flour onto it.

#3 To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.

#4 If you find your hot cross buns start to float and are popping up out of the custard, cut a section of parchment paper slightly larger than the cake tin or casserole dish that you're using, and press it gently onto the surface of your custard, leave it there while your pudding rests in the fridge, but ensure it is removed before placing in the oven.

#5 Bread and Butter puddings aren't ideal candidates for the skewer test, so how do you know if it's ready or not. Gently shake the cake tin or casserole dish side to side, if the pudding jiggles as one, it's ready, if not, pop it back in the oven!

#6 Using store bought hot cross buns? Let them for 1 or 2 days before utilising them for this recipe. The same goes for the bread in any bread and butter pudding, if it's a little stale, it'll absorb more of the custard!

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Yield: 9Pin it


prep time: 1 hour and 30 minscook time: 45 minstotal time: 1 hours and 75 mins
Thanks to the wonder that is Bread and Butter Pudding, my hours of slaving over failed hot cross buns wasn't completely wasted. An Easter recipe for the ages!


300ml full cream milk
300ml thickened cream
10 hot cross buns
5 eggs
1/2 cup caster sugar
spreadable butter
3/4 cup milk chocolate chunks
1tbsp raw/demerara/cane sugar
1tsp mixed allspice
1tsp ground cinnamon


Prepare a 9-inch (23cm) diameter cake tin or casserole dish if opting for one.

Cut each hot cross bun horizontally in to three sections, set the tops aside.

Spread Butter on either side of each slice of hot cross bun and arrange them flat in the base of your cake tin/casserole dish.

Once the base of your tin in covered, sprinkle 1/4 of your milk chocolate chips on top.

Retrieve your bun tops, spread Butter on the underside and arrange them as desired on top of your first layer.

Sprinkle the rest of your chocolate chips on top, allowing them to fall in and fill the cracks left between the bun tops.

In a large jug, whisk together milk, thickened cream, eggs, allspice, cinnamon and caster sugar. Once eggs are well incorporated (if they're not completely whisked in, you may find small sections of plain old cooked egg white through your pudding).

Pour your milk and cream mixture into your cake tin, sprinkle the top of your pudding with raw sugar, and set aside in the fridge for an hour to allow the hot cross buns to soak up the custard.

Pre-heat your oven to 180 degrees Celsius.

Once at temperature, place your pudding in the oven to bake for 45 minutes, or until the centre of your cake has set.

Serve warm with cream and/or ice cream.


9-inch (23cm) diameter cake tin or casserole dish 
butter knife
large jug or mixing bowl
parchment or baking paper 

fat (grams)
carbs (grams)
protein (grams)
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