This hot cross bun bread and butter pudding is beyond delicious. It's made with a spiced custard, flavoured with orange and vanilla, and classic hot cross buns, baked in the oven to give a crisp top and gooey set inner.
It's the perfect dessert to serve during Easter celebrations, and it works well with stale hot cross buns, so it's a great way to use them up if you find any lurking in the bread bin!
To make this gorgeous hot cross bun pudding, you'll start by making a spiced custard. For this, you'll simply whisk milk, cream, eggs and sugar together with vanilla, mixed spice and orange zest to bring bags of flavour.
You'll then slice and butter the hot cross buns and layer them up in a tin before pouring the custard all over them, allowing it to sink in!
An hour in the oven and your pudding will puff up irresistibly, with a crisp, incredibly light top and layers of gooey, wobbly spiced custard-soaked bread underneath. It's SO good!!
Here's how to make my Hot cross buns bread and butter pudding this easter.
Ingredients
- 450 ml (1¾ cups + 2 tbsp) whole milk
- 300 ml (1¼ cups) double cream (heavy cream)
- 4 tsp vanilla extract
- 3 medium free range eggs
- 45 g (¼ cup) soft light brown sugar
- 1 tsp mixed spice
- 1 orange zest
- 70 g (5 tbsp) slightly salted butter softened, plus some to grease
- 10 hot cross buns
Instructions
Preheat the oven to 180C (160C fan).
Generously grease your 20cm (8 inch) square tin.
Put the milk, cream, vanilla extract, eggs, sugar, mixed spice and orange zest in a bowl.
Whisk together to make your custard. Set aside.
Butter the hot cross bun and place in the tin.
Layer up the first two layers butter side up.
And the final layer with the crossed tops showing.
Tuck the remaining buns into the sides of the tin to fill it up, then pour in the custard, aiming to soak all the buns evenly.
Bake for 50-60 minutes until golden, puffed up and gooey. The custard should be set and wobbly.
Serve and enjoy the crisp upper crust and gooey inner custard-infused buns. Delicious!
It's incredible served piping hot with a drizzle of cold cream.
Pointers, tricks and troubleshooting tips for the perfect Hot cross bun bread and butter pudding
Is Hot cross bun bread and butter pudding easy to make?
With only 6 steps and less than an hour of cooking, this Hot cross bun bread and butter pudding recipe is so simple!
It’s also a perfect recipe for using up any hot cross buns you might have in the bread bin. There are only a few steps and you can use one dish to make it, so there’s minimal time and washing up involved!
First, you’ll make a simple custard mix and set it aside. Then you grease a baking dish or tin and place your buttered hot cross buns inside, pour over the custard and bake. Simple!
Will I need any special equipment to make Hot cross bun bread and butter pudding?
You don’t need any special equipment to make this recipe as the bread and butter pudding bakes in one ovenproof dish. So all you’ll need to prepare your Hot cross bun bread and butter pudding is a mixing bowl or jug, some utensils and measuring equipment.
If you’re ever confused about the equipment needed for one of my recipes, there’s always a complete list of suggested equipment on the recipe card below my recipes.
I also always include links to example products, so you can see exactly what I used to make each recipe.
What are hot cross buns?
Hot cross buns are yeasted sweetened bread, flavoured with spices, citrus and dried fruit. They’re traditionally served around Easter, as they were originally given out on Good Friday.
The buns are topped with a cross made from a flour and water mixture piped over the top before baking. The cross symbolises the cross that Christians believe Jesus was crucified on, and the spices in the recipe are also a reference to the death of Jesus.
Despite this rather morbid origin, they’re actually very delicious - and a toasted and buttered hot cross bun makes a perfect breakfast on a cold Spring morning!
How can I tell if eggs have gone off?
Eggs lose water content over time, which means an older egg will be thicker. So for this recipe, it’s important to use fresh eggs, as the consistency needs to be right for the custard.
As eggs lose water content the liquid inside the shell is replaced by gas. So eventually the remaining contents of the egg will begin to spoil as it is exposed to more air.
Once the egg begins to spoil, it may develop discolouration, an odd appearance, and an unmistakable foul odour.
If your egg has spoiled, you should immediately throw it away and thoroughly wash any pots and utensils that have come into contact with it.
Float test
If you aren't sure if your eggs are fresh, you can do a float test to check them. A float test involves placing your egg in a cup or bowl of water to see if it sinks or floats.
It's always best to crack your eggs into a separate bowl or cup before adding them to a recipe. This lets you check the egg for any broken shell fragments, but more importantly, it enables you to check that the egg is safe to use.
Storage
To keep your eggs fresh for as long as possible, you should always follow the storage instructions on the egg box.
In the UK, it's recommended that eggs are kept consistently below 20C, so it's best to keep them in your fridge at home.
Egg safety standards can vary depending on where you live, so storage and use advice can differ too. For example, if you live in a warmer country, you might find eggs in the refrigerated aisle and be advised to keep your eggs in the fridge.
Whereas, if you live somewhere colder, it might be acceptable to keep your eggs on the counter or in the fridge, and you'll find eggs on the ambient aisle.
Egg safety is crucial if you're cooking for someone in a vulnerable or at-risk group, such as older people, people living with health conditions, or a pregnant person.
The NHS has further information on egg safety here.
A Mummy Too does not give medical advice. Please consult with your medical professional.
How can I tell if the butter has gone off?
When butter spoils, you’ll usually be able to tell by sight or smell.
Spoiled butter develops a darker colour, often with translucent patches, and a sour aroma similar to spoiled milk.
This happens because enzymes released by bacteria are breaking down the proteins, causing the fat and liquids to separate. The process produces lactic acid, giving rancid dairy a distinctive sour smell.
So if your butter looks or smells like this, you should discard it immediately and wash everything it came into contact with.
Modern homes with central heating are too warm for butter to be kept in a cupboard in a butter dish. So unless you live somewhere very cold, you should store butter in an airtight container in a refrigerator to avoid it spoiling.
Is Hot cross bun bread and butter pudding suitable for vegetarians?
Yes. Hot cross buns are usually vegetarian, so this recipe should be completely safe for veggies.
However, animal-derived products often sneak into the most surprising ingredients. So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian.
Also, don't forget to check anything extra that you intend to serve with your Hot cross bun bread and butter pudding.
Is Hot cross bun bread and butter pudding suitable for vegans?
This Hot cross bun bread and butter pudding isn’t vegan, but you could make it vegan by using vegan hot cross buns and a vegan custard.
I have a recipe for Vegan hot cross buns on the site which you could use if you want to make your own. Though many supermarkets have their own vegan hot cross buns to purchase.
The custard in this recipe relies on eggs for it to thicken as it cooks. So you could try replicating the recipe with a vegan egg replacer, vegan milk and vegan butter - but I’m not sure how a vegan egg replacer would work as a custard.
So it’s probably best to buy a pre-made vegan custard, like Oatly’s whippable vanilla custard.
I haven't made a vegan version of this recipe, but I can’t imagine that the cooking time and temperature would be affected by using vegan alternatives.
Also, don't forget to check anything extra that you intend to serve with your recipe.
If you make a vegan version of this Hot cross bun bread and butter pudding please send me a picture and let me know how it went!
Is Hot cross bun bread and butter pudding gluten-free?
This Hot cross bun bread and butter pudding isn’t gluten-free, but you can easily make a gluten-free version if you use gluten-free hot cross buns.
Most supermarkets in the UK offer gluten-free hot cross buns in the ‘Free From’ section, though I’m not sure if this is the case outside of the UK.
At the time of writing (February 2022), Sainsbury's and Asda both have gluten-free hot cross buns available in-store and online. Asda’s gluten-free hot cross buns are also vegan!
When cooking for someone with gluten intolerance or allergy, you should double-check all of your ingredient labels to make sure that they’re gluten-free.
Also, don't forget to check anything extra that you intend to serve with the recipe, like sauces or creams.
Is Hot cross bun bread and butter pudding keto-friendly?
Sorry, this recipe is very unfriendly for those on a ketogenic diet, as it contains a lot of carbohydrates and sugar.
A ketogenic diet limits the amount of carbohydrates and sugar you consume to help regulate your blood sugar levels. So one bite of this Hot cross bun bread and butter pudding would probably put you over the limit for your daily carb/sugar allowance.
Is Hot cross bun bread and butter pudding healthy?
This Hot cross bun bread and butter pudding isn’t as sugary as a cake, but it does have a fair amount of fat from the double cream and butter.
So while it isn’t the most unhealthy sweet treat, it’s not ideal for eating every day - but feel free to enjoy it as an Easter indulgence!
Is Hot cross bun bread and butter pudding safe to eat while pregnant?
Yes! This recipe has nothing that would be of concern to a pregnant person. So as long as it’s cooked properly and prepared hygienically it would make a lovely treat for a pregnant loved one.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with Hot cross bun bread and butter pudding?
Bread and butter pudding is so great because it’s like a two in one sauce and creamy baked treat. So you won’t strictly need to serve it with a sauce. However, I love classic bread and butter pudding with some jam or ice cream, so I’m sure it would be lovely with this!
If you want to add a bit of texture you could top your pudding with some chopped roasted nuts, chocolate chips or even some extra fruit.
Why don’t I cook the custard before adding it to Hot cross bun bread and butter pudding?
The heat of the oven will cook the custard mix, so there’s no need to heat it before adding it to the pudding.
In fact, if you cook your custard before you cook the pudding, there’s more of a chance of the custard curdling. Most traditional bread and butter pudding recipes add an uncooked custard to the pudding before cooking.
Chef Felicity Cloake tested various bread and butter puddings with cooked and uncooked custard and came to the conclusion there isn’t a noticeable difference. So if you want to use some leftover cooked custard it shouldn’t make much difference.
How should I store Hot cross bun bread and butter pudding?
The best way to store leftover Hot cross bun bread and butter pudding is to leave it in the dish it was cooked in. Once it has cooled down, cover the dish in cling film and refrigerate the pudding.
As the pudding contains dairy and eggs it needs to be refrigerated, though it will become soggy pretty quickly.
So as long as you don’t mind reheating a soggy Hot cross bun bread and butter pudding, it should keep for around 3-5 days.
When you reheat it you should cover it in foil to avoid the top from burning.
How long will Hot cross bun bread and butter pudding keep?
Your Hot cross bun bread and butter pudding should be safe to eat for around 3-5 days, though the longer you keep it, the soggier it will become. So it’s best to eat it as close to cooking as possible.
You can freeze your Hot cross bun bread and butter pudding for up to 3 months, but it will most likely turn into a mushy mess, so it’s not the best idea.
Can I leave Hot cross bun bread and butter pudding out on the counter?
No, your Hot cross bun bread and butter pudding will quickly spoil if you leave it out on the counter. It’s best to eat your pudding fresh or you can store it in the fridge if you hate to waste leftovers.
Can I make Hot cross bun bread and butter pudding ahead?
Bread and butter pudding is traditionally served fresh from the oven, as it’s usually a way to use up old bread. It’s low effort and quick to put together, so there’s very little reason to make it ahead.
While technically you could reheat your Hot cross bun bread and butter pudding, it will 100% be at its best fresh from the oven.
If you store your Hot cross bun bread and butter pudding it will become soggy and soft. And if you reheat it the top will most likely overcook and become hard while the inside will remain soggy.
So ultimately I wouldn’t advise making it ahead.
Can I keep Hot cross bun bread and butter pudding in the refrigerator?
If you have any leftover Hot cross bun bread and butter pudding, the best place to keep it is in an airtight container in the refrigerator. The pudding contains dairy, so it will spoil if it’s left out at room temperature.
However, as I said, I wouldn’t really recommend keeping the pudding to reheat, as the texture won’t be as nice as it is fresh from the oven.
Can I freeze Hot cross bun bread and butter pudding?
You can freeze your pudding for up to 3 months.
It’s best to store it in the container you cooked it in, covered with cling film (as long as it’s freezer safe). This is because the pudding will be messy to remove from the baking dish.
Equally, you want to reduce the amount of air surrounding the pudding to avoid freezer burn, so cling film is the best way to do that.
What is the best way to defrost Hot cross bun bread and butter pudding?
The best way to defrost your Hot cross buns bread and butter pudding is to place it in the fridge overnight. The pudding contains dairy, so it can’t be left out on the counter to defrost or it might spoil if you leave it out for too long.
Can I make individual Hot cross bun bread and butter puddings?
It’s very easy to make individual Hot cross bun bread and butter puddings. All you have to do is place one hot cross bun into a small dish or ramekin and then pour over the custard and cook as the recipe states!
If you’re making them for guests I’d recommend using some pretty looking ovenproof ramekins for baking. That way you can serve them straight from the oven without messing them up transferring them to a plate or bowl.
Can I make Hot cross bun bread and butter pudding in a stand mixer such as a KitchenAid or Kenwood Mixer?
You could mix your custard in a stand mixer but it’s probably easier to just mix it by hand with a whisk and bowl. Though of course, if you need some extra help with whisking, feel free to use a stand mixer.
Can I make Hot cross bun bread and butter pudding with a food processor?
There’s no need for a food processor for this recipe - so save yourself some washing up and just use a bowl and whisk!
How can I make sure my Hot cross bun bread and butter pudding turn out perfectly?
There are a few universal tips to make sure you get a recipe to turn out perfectly.
Ingredients:
First, make sure you have correct, fresh/in-date ingredients weighed or measured out before you begin cooking.
If you use old or out of date ingredients, their behaviour will be unpredictable and may result in dense, unrisen buns (yeast) or a bad flavour (dairy).
Equally important is to make sure you use ingredients that have been stored correctly. For example, your recipe may call for self-raising flour and you use a bag that is in date but has been left open for months despite the package advising it to be stored in a sealed container. This would most likely cause the raising agents in the flour to become less effective.
For this recipe, make sure your spices and vanilla extract are in date and you have stored them correctly. Otherwise, they may have lost their potency or intensity of flavour - leaving you with a flavourless Hot cross bun bread and butter pudding.
Oven temperature:
Next, you need to make sure that your oven is at the correct temperature. When baking something involving raising agents, oven temperature is vital to getting the raising agent to react properly.
If your oven is too cool or too hot it can result in your bake turning out flat and unrisen, or cause it to rise so much that it pops and collapses.
Many household ovens have an inconsistent or completely incorrect temperature dial. Luckily, it doesn’t necessarily mean you need to buy a new oven - you can just buy an oven thermometer.
Oven thermometers are thermometers that you can leave in the oven to get a true reading on the oven temperature. They’re usually available from Amazon or kitchenware stores.
It’s best to get one that you can leave inside the oven as you cook, so you can check whether the oven temperature fluctuates as it can affect your bake.
Method
Once you have your ingredients and oven prepared correctly, you need to pay attention to the recipe steps. This recipe has a couple of stages, ordered in a deliberate way to ensure the dish turns out perfectly.
So make sure you read the instructions carefully before you begin cooking, so you know what you need to do next and why.
One of the most crucial elements of the recipe is the custard. So make sure to take extra care with the custard instructions, because if your custard curdles it could ruin the whole dish. Using fresh eggs is key, as this custard relies on the eggs to help it thicken as it cooks.
Extra tips
- According to Delia Smith, bread and butter pudding should be made with fresh bread. However, when Felicity Cloake tested the best bread and butter pudding recipes, she found she preferred older or crusty bread for extra texture. So it's something to think about if you have a texture in mind.
- Mixed spice is a common British ingredient, but you might not always find it outside of the UK. If you don’t have any mixed spice, you can use a combination of cinnamon, coriander seed, caraway, nutmeg, ginger, cloves, allspice, and mace. If you’re making your own mix, feel free to adjust that combination to your own taste.
Why did my Hot cross bun bread and butter pudding turn out dry/crumbly?
Your pudding should be very wet from the custard, so if it’s dry and crumbly you have a problem. It may be that you forgot to add the custard. Or it's more likely that you didn’t add enough and the hot cross bun dried out.
Make sure you pay close attention to the measurements for the custard, don’t confuse ml and oz! I always find it best to measure my ingredients first to avoid any mix-ups during cooking.
Why did my Hot cross bun bread and butter pudding turn out wet/soft/dense?
Your hot cross bun bread and butter pudding should be pretty wet and soft, so don’t worry - that sounds right!
If you think your custard hasn’t thickened and it’s still very loose, then it may not have been set properly in the oven. This is usually because the temperature was too low or there weren’t enough eggs in the custard.
If the temperature was too low you could try cooking it for longer, but if there aren't enough eggs, you’ll need to start again.
Why did my custard split or scramble?
To reduce the chance of curdled custard there are a couple of points to watch.
First, it’s important to make sure that you cook your Hot cross bun bread and butter pudding at the right temperature. It’s also equally as important to make sure that you cook it for the correct amount of time.
Custard is made of dairy, which contains dairy proteins. These proteins become ‘denatured’ when heated or exposed to acids. Denaturing changes the way the molecules behave, causing them to clump together in curdled lumps.
If your oven was set to the correct temperature but the custard still curdled, your temperature dial might be incorrect. (See information about oven thermometers below).
How can I add/change the flavours in these Hot cross bun bread and butter pudding?
The main flavouring for this recipe comes from the orange zest and the mixed spice. So if you aren’t a fan of those flavours it will be easy enough to substitute them.
I have a recipe for chocolate cinnamon buns which you could take inspiration from for this recipe.
The Chocolate cinnamon bun recipe uses a blend of butter, caster sugar (superfine sugar), cinnamon and cocoa powder to make chocolate cinnamon butter. So you could make something similar to that to spread on the buns Or you could add some cocoa powder to the custard for a Chocolate hot cross bun bread and butter pudding. The BBC has a chocolate custard recipe here.
What is the origin of hot cross buns?
Historians believe that a dish that inspired Hot cross buns was created by a monk called Thomas Rodcliffe in 1300s England. It’s documented that Rodcliffe would give out Alban buns to locals on Good Friday. The description of Alban buns sounds very similar to Hot cross buns.
The recipe and story behind Hot cross buns have a lot of Christian imagery, so it would make sense for them to have evolved from Alban buns. The traditional spices and flavourings in Hot cross buns are said to represent elements of the story of the crucifixion.
However, it wasn’t until the 1700s that there was a written reference to Hot cross buns, so this is all speculation.
Why are they called hot cross buns?
Hot cross buns have a cross shape piped on the top of the bun before baking.
The cross is said to represent the cross on which Christians believe Jesus nailed and the flavourings used are believed to represent other elements of his death. One example is orange peel, it's said orange peel is used to represent bitterness as his death.
Print this hot cross bread and butter pudding
Hot Cross Bun Bread and Butter Pudding Recipe
Ingredients
- 450 ml (1¾ cups + 2 tbsp) whole milk
- 300 ml (1¼ cups) double cream (heavy cream)
- 4 tsp vanilla extract
- 3 medium free range eggs
- 45 g (¼ cup) soft light brown sugar
- 1 tsp mixed spice
- 1 orange zest
- 70 g (5 tbsp) slightly salted butter softened, plus some to grease
- 10 hot cross buns
Instructions
- Preheat the oven to 180C (160C fan / 370F).
- Generously grease your 20cm (8 inch) square tin.
- Put the milk, cream, vanilla extract, eggs, sugar, mixed spice and orange zest in a bowl. Whisk together to make your custard, then set aside.
- Butter the hot cross bun and place in the tin, layering the first two layers butter side up and the final layer with the crossed tops showing.
- Tuck the remaining buns into the sides of the tin to fill it up, then pour in the custard, aiming to soak all the buns evenly.
- Bake for 50-60 minutes until golden, puffed up and gooey. The custard should be set and wobbly.
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