Hot Cross Bun Bread and Butter Pudding Recipe

Using leftover hot cross buns to make bread and butter pudding.

5 from 2 votes

Hot Cross Bun Bread and Butter Pudding Recipe

Use up any leftover buns to create this Hot Cross Bun Bread and Butter Pudding than makes a perfect Easter brunch or dessert. The buns are filled with marmalade and chocolate and soaked in a vanilla custard before being baked to absolute comforting perfection.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: British

Servings: servings

Calories: 309kcal

Author: Emma Duckworth

Equipment

baking dish 20x25cm (8x10-inches)
Medium mixing bowl

Ingredients

30 g unsalted butter, plus extra for greasing.
8 hot cross buns
110 g orange marmalade
180g dark chocolate coarsely chopped
3 large eggs
50 g granulated sugar
300 ml whole milk
120 ml double cream (heavy cream)
1 teaspoon vanilla extract

Metric - US Customary

Instructions

Prepare the baking dish. Preheat the oven to 170C/340F. Grease the sides and base of a high sided baking pan with butter.
Cut buns in half and slather them in marmalade. Using a serrated knife, slice each of the hot cross buns in half. Using a butter knife, spread marmalade across both sides of the cut halves of each hot cross bun.
Sandwich buns with chocolate. Over the marmalade on the bottom half of the hot cross bun, sprinkle lots of chopped chocolate. Place the top half sandwiching the chocolate in the two halves. Repeat until all the buns have chocolate inside them.
Add buns to baking dish. Place the filled buns into the prepared baking dish, flat down if they fit or standing, leaning on each other. With any remaining marmalade, brush the tops of the buns with it. Then sprinkle the remaining chopped chocolate around the dish.
Make the custard. Add all the custard ingredients (eggs, sugar, milk, cream and vanilla extract) to a mixing bowl and whisk until well combined.
Soak chocolate orange hot cross buns and bake. Pour the custard all over the hotcross buns into the baking dish. Push down each of the buns gently. Leave for ten minutes for the buns to soak up some of the custard. Add any remaining butter in small lumps over the pudding.
Bake. Place the baking dish in the oven and bake for 30 to 35 minutes, or until the buns are browned and the custard has just set. If the buns brown too quickly, then halfway through the bake time, cover the baking dish in a foil tent.
Remove the dish from the oven and set aside for ten minutes, then serve the pudding warm, with a drizzle of double cream.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: You can either leave the pudding in the baking dish and cover it well with plastic wrap, or scoop the ingredients into a plastic container. Refrigerate the pudding for up to 3 days. R

To Freeze: Place bread pudding into a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge and re-heat the pudding a serving at a time in the microwave for 10-20 seconds.

To Re-heat: Re-heat the pudding a serving at a time in the microwave for 10-20 seconds.

TIP 1: Use stale bread. For any dish that needs the bread to be soaked in a liquid (like French Toast), the bread is best when a day or too old and it has dried out slightly. If fresh it has a tendency to soak up too much liquid, go soggy and fall apart.

TIP 2: Soak for 10 minutes. Don't scrimp on the soak time. You want the Hot Cross Buns to soak up some of the custard which helps moisten and flavour the bread. Make sure to push the bread down into the custard.

TIP 3: Add foil over the baking dish if necessary. You'll know that the pudding is ready when the buns are golden and the custard has just set. As there is marmalade brushed over the top of these, the sugar content in the marmalade can brown them quickly. Simply tent the dish in foil if you see this happening.

This post was sponsored by Waitrose. Products I highly recommend using for this recipe are:

Nutrition