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5
from 1 vote
Hot Cross Bun Bread and Butter Pudding Recipe
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.
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course:
Dessert, Easter
Cuisine:
British
Diet:
Vegetarian
Servings:
8
servings
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Measuring jug
Large mixing bowl
Whisk
Butter knife
Square 23cm (9") nonstick cake tin
Kitchen knife
Chopping board
Ingredients
450
ml
whole milk
300
ml
double cream (heavy cream)
4
tsp
vanilla extract
3
medium free range eggs
45
g
soft light brown sugar
1
tsp
mixed spice
1
orange
zest
70
g
slightly salted butter
softened, plus some to grease
10
hot cross buns
Metric
-
Ounces
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.
Video
Nutrition
Calories:
753
kcal
|
Carbohydrates:
60
g
|
Protein:
18
g
|
Fat:
50
g
|
Saturated Fat:
29
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
358
mg
|
Sodium:
622
mg
|
Potassium:
185
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
1947
IU
|
Vitamin C:
9
mg
|
Calcium:
179
mg
|
Iron:
2
mg
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@amummytoo
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