hot cross bun bread and butter pudding

Hot Cross Bun Bread & Butter Pudding

Posted by Kim McCosker on

Hot Cross Bun Bread & Butter Pudding

Serves 6 serves


  • 6 Yarrows Traditional Hot Cross Buns
  • 4 eggs at room temperature
  • 1/3 cup caster sugar
  • 500 ml cream
  • To decorate, icing sugar and small Easter eggs


  • Preheat oven to 160°C/140°C fan-forced. Halve the hot-cross buns and set tops aside. Roughly chop bun bases. Set aside.
  • Whisk the eggs, sugar and cream in a large bowl until well combined. Add chopped bun bases. Stand for 5 minutes. Using a slotted spoon, arrange soaked bun bases in a large greased (about 4-5cm deep) baking dish. Dip the cut-side of the hot-cross bun tops into the egg mixture and arrange cross-side up in the dish. Pour the remaining egg mixture around the bun tops.
  • Loosely cover with foil and bake for 15 minutes. Remove foil and bake for a further 10 -15 minutes or until custard has set.
  • Decorate with small Easter Eggs, dust with icing sugar and serve.

Recipe Notes

Optional: I often spread the buns with strawberry jam before adding to the dish; my Mum likes apricot jam but you could use whatever jam you have. Similarly, if you have it, a little sprinkle of ground cinnamon before baking adds a nice colour to the top when baked. Serve decorated with small Easter Eggs, dust with icing sugar and with ice-cream or double cream.

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