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

Hot Cross Bun Bread and Butter Pudding is somewhat of a tradition at Easter in our house. Bread and Butter Puddings have always been a favourite of mine, and our in our family this beautiful dessert is also well renowned for its healing powers...long story. Basically, I ate bread and butter pudding every day for a period of two weeks and everyone else in the house got sick except me... yay for bread and butter pudding!

And as much as I love traditional sultanas and cinnamon bread and butter pudding... I hang out for this Hot Cross Bun version every, single, year. The combination of the spices, sultanas, chocolate and custard is just scrumptious, and the perfect Easter treat as the weather starts to take on a bit of a chill!

#1 For this recipe, if choosing to make your pudding a cake, you will want to avoid using a springform tin as the custard you'll be pouring into your cake tin is very thin and will leak out through the join.

#2 Also, if using a cake tin, ensure you grease and line the entire tin with baking paper (base and sides). Bread and Butter Pudding likes to stick to its dish, so if you want it to be able to be removed neatly and presented as a cake, this is the way to go.

#3 When I make this recipe I like to work from scratch, meaning I even make the hot cross buns myself. I find homemade hot cross buns have more volume allowing for a neater and more voluminous pudding as well as better custard absorption. Of course you can use store bought hot cross buns, however, if you're keen to make your own, I recommend this recipe.

#4 The perfect bread for bread and butter pudding is slightly stale, this way they absorb more custard! So if you're buying hot cross buns specifically for this recipe, let them sit for 1 or 2 days first.

#5 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.

#6 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 place a plate atop it to weight them down.  Leave this in place while your pudding rests in the fridge, but ensure it is removed before placing in the oven.

#7 Bread and Butter puddings aren't ideal candidates for the skewer test, so how do you know if it's ready or not. Jiggle it side to side or press down on part of the crust nearing the centre of the pudding, if the pudding jiggles as one, it's ready, if not, pop it back in the oven!

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Yield: 10

Hot Cross Bun Bread and Butter Pudding

prep time: 30 Mcook time: 45 Mtotal time: 75 M
An easter tradition in the Hoskins Hens household. Hot Cross Bun Bread and Butter Pudding


  • 400ml full cream milk
  • 400ml thickened cream
  • 10 hot cross buns
  • 6 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


  1. Grease a 9-inch (23cm) diameter cake tin or casserole dish (whichever you choose to use.
  2. Cut each hot cross bun horizontally in to three sections, set the tops aside.
  3. 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.
  4. Once the base of your tin in covered, sprinkle 1/4 of your milk chocolate chips on top.
  5. Retrieve your bun tops, spread butter on the underside and arrange them as desired on top of your first layer.
  6. Sprinkle the rest of your chocolate chips on top, allowing them to fall in and fill the cracks left between the bun tops.
  7. 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).
  8. Pour your milk and cream mixture into your dish, 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.
  9. Pre-heat your oven to 180 degrees Celsius.
  10. Once at temperature, place your pudding in the oven to bake for 45 - 55 minutes, or until the centre of your cake has set.
  11. 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
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