Bread and butter pudding with hot cross buns is a great way to use up leftover buns. It's so delicious and easy to make! Everyone will love this Easter dessert.
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Quick and simple to make, bread and butter pudding with hot cross buns is a great way to use leftover buns.
Cost To Make
Estimated cost = $7.90 or $1.30 per serving
Why You'll Love This Recipe:
- This recipe is mixed in one bowl, which means you have less to clean.
- It is a quick dish that you can prepare in less than 15 minutes.
- You are saving money because instead of throwing out leftover bread, you are using it to make a delicious dessert.
- Bread and butter pudding can be enjoyed hot or at room temperature.
Ingredients In This Recipe
You can download a printable version of this recipe below. It lists all the ingredients you need and gives clear, step-by-step instructions to help you make it.
Hot cross buns - you will need three average-sized hot cross buns that are at least one to two days old.
Milk and cream - We like this combination with a little more milk than cream, but you can use all milk or all cream depending on how rich you like your bread puddings.
Eggs - use large eggs.
White sugar - we use one tablespoon in this recipe to give the custard a hint of sweetness. If you like a sweeter dessert, add a little more sugar.
Sultanas - or use another dried fruit of your choice. These will give you mouth bursts of sweetness as you eat the pudding.
Flavorings - vanilla extract, orange zest, and mixed spice powder. If you don't have mixed spice powder, use cinnamon powder instead.
Butter - is a must because without the butter it won't be a bread and butter pudding. We use salted butter but you could also use unsalted butter.
Brown sugar - helps with browning the top of the pudding and gives it a nice little crunch.
Step By Step Instructions
Step 1 - Grease the inside of a baking dish with butter.
Step 2 - Whisk together the wet ingredients and flavorings.
Step 3 - Gently fold in the bread, sultanas, and nuts and leave to soak for 5 - 10 minutes.
Step 4 -Transfer to a baking dish, dot with butter and sprinkle over brown sugar.
Step 5 - Bake for 25 - 30 minutes or until just set. Remove from the oven and allow to stand for 30 minutes before serving. Serve hot or at room temperature.
Recipe Tips
- You will need about 3 average-sized hot cross buns for this recipe.
- Cut or tear the bread into 2 cm cubes (a little smaller than 1 inch).
- Weigh the bread rather than using a cup to measure because it will give you the best results. We like to weigh the bread because not all hot cross buns are the same size and weight.
- If using cups to measure, lightly pack it just to the top of the cup, rather than forcing the bread into it. If you over-pack the bread into the cup, there will be too much bread in the pudding, and it won't be the right consistency.
- The average-sized hot cross buns that we can buy locally, weigh about 80 grams (almost 3 ounces) each which is equal to about 1 cup of cubed bread.
Variations
- To make this Easter bread and butter pudding with hot cross buns with no cream, replace the cream in this recipe with milk.
- Make a chocolate hot cross bread and butter pudding using chocolate chip hot cross buns and replace the nuts in this recipe with chocolate chips.
- Don't have hot cross buns. Use leftover fruit loaf, fruit buns, or any sweet type of bread to make bread and butter pudding.
- For a lighter version, instead of using one cup of cream, use one cup of milk.
Scale The Recipe
We used this base recipe which makes 2 servings: 1 average-sized hot cross bun (80 grams / 1 cup) cubed + 1 large egg + ½ cup milk or cream + any add-ins or flavorings you like to add. For example:
- To make a 2 hot cross bun bread and butter pudding (serves 4). You will need 2 hot cross buns (160 grams / 2 cups) cubed + 2 large eggs + 1 cup milk or cream + any add-ins or flavorings you like.
- To make a 3 hot cross bun bread and butter pudding (serves 6), please scroll down the page for a printable recipe.
- To make a 4 hot cross bun bread and butter pudding (serves 8). You will need 4 hot cross buns (320 grams / 4 cups) cubed + 4 large eggs + 2 cups milk or cream + any add-ins or flavorings you like.
Serving Size
This recipe makes 6 large servings.
Calories Per Serve
The calories in the recipe are based six serving, each serving being about 467 calories.
Serving Suggestions
Serve bread and butter pudding with hot cross buns hot or at room temperature with ice cream, custard, or whipped cream.
Storage
Store leftovers in the fridge for up to 2 days. You can reheat the leftovers in the oven or the microwave.
Reheating
To reheat in the oven - cover the dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for about 10 minutes or until hot.
To heat individual servings in the microwave oven - place in a microwave-safe dish and microwave in 10-15 second bursts on high until heat through.
FAQ
To tell if a bread and butter pudding is done, bake until the custard has set around the edges and the center is still a little wobbly when you touch it.
Remove from the oven and allow to stand for 30 minutes before serving to allow the custard to set without becoming overcooked.
I do hope that you try this recipe for bread and butter pudding with hot cross buns. If you do, please come back and leave a comment below because I would love to know how you went.
Bread And Butter Pudding With Hot Cross Buns
Equipment
- Baking dish that has a 4-5 cup capacity
- Large mixing bowl
- Whisk
- Spatula
- Bread knife
- Cutting board
- Mixing bowl
- Micro plain or fine grater
- Measuring cups
- Kitchen scales
Ingredients
- 30 grams (1 tablespoon) softened butter
- 240 grams (8.4 ounces / 3 cups) stale hot cross buns cut into 2 cm (1 inch) cubes
- 60 grams (¼ cup) sultanas could also use raisins or currants
- 55 grams (½ cup) chopped toasted nuts like pecans, walnuts, or hazelnuts
- 3 large eggs
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 1 cup cream
- ½ cup milk
- ¼ teaspoon mixed spice powder can also use cinnamon powder or nutmeg powder
- 2 teaspoon orange zest
- 1-2 tablespoons brown sugar
Instructions
- Preheat the oven to 180°C (350°F)
- Use a small portion of the softened butter to grease the inside of the baking dish.
- In a large mixing bowl, whisk together the eggs, white sugar, vanilla extract, cream, milk, mixed spice powder, and orange zest until well combined.
- Next, add the cubed bread, sultanas, and nuts to the mixture, use a spatula to gently mix in, and allow the mixture to stand for 5 minutes.
- Pour the egg mixture into the greased baking dish and spread out into an even layer.
- Drop small amounts of the remaining softened butter over the top of the custard and sprinkle the top with brown sugar.
- Place into the preheated oven and bake for 25 - 30 minutes, or until the custard is set but still a little wobbly and the edges of the bread have browned.
- Remove from the oven and allow to stand for 30 minutes before serving.
- Serve warm or at room temperature garnished with a light sprinkle of powdered sugar or grated orange zest.
- Enjoy with a serving of custard, cream, or ice cream.
Notes
- You will need about 3 average-sized hot cross buns for this recipe.
- Cut or tear the bread into 2 cm cubes (a little smaller than 1 inch).
- Weigh the bread rather than using a cup to measure because it will give you the best results. We like to weigh the bread because not all hot cross buns are the same size and weight.
- If using cups to measure, lightly pack it just to the top of the cup, rather than forcing the bread into it. If you over-pack the bread into the cup, there will be too much bread in the pudding, and it won't be the right consistency.
- The average-sized hot cross buns that we can buy locally, weigh about 80 grams (almost 3 ounces) each which is equal to about 1 cup of cubed bread.
- To make this Easter bread and butter pudding with hot cross buns with no cream, replace the cream in this recipe with milk.
- Make a chocolate hot cross bread and butter pudding using chocolate chip hot cross buns and replace the nuts in this recipe with chocolate chips.
- Don't have hot cross buns. Use leftover fruit loaf, fruit buns, or any sweet type of bread to make bread and butter pudding.
- For a lighter version, instead of using one cup of cream, use one cup of milk.
- To make a 2 hot cross bun bread and butter pudding (serves 4). You will need 2 hot cross buns (160 grams / 2 cups) cubed + 2 large eggs + 1 cup milk or cream + any add-ins or flavorings you like.
- To make a 4 hot cross bun bread and butter pudding (serves 8). You will need 4 hot cross buns (320 grams / 4 cups) cubed + 4 large eggs + 2 cups milk or cream + any add-ins or flavorings you like.
Sandra says
Looks delicious and a lovely Easter treat.