Reworking a Classic: Hot Cross Bun Bread & Butter Pudding Recipe
Hot cross buns are a staple of Easter, and this recipe gives them a second life in the best way possible. Using our bakery‑fresh buns, this bread and butter pudding turns simple ingredients into a warm, spiced dessert that’s ideal for the long weekend. Whether you’re using up leftovers or planning ahead, it’s an easy, crowd‑pleasing dish that brings a bit of Easter tradition to the table.
Hot Cross Bun Bread & Butter Pudding
Ingredients:
- 8 Birds Hot Cross Buns
- 300ml double cream
- 600ml milk
- 4 eggs
- 100g caster sugar
- 1 tsp vanilla
- Butter to spread over the hot cross buns
- Thick cut marmalade to spread over the hot cross buns
Method
1. Preheat the oven to 170°C (150°C fan) / Gas 3.
2. Warm the cream and milk together over a low heat (be careful not to boil).
3. In a separate bowl, whisk the eggs, sugar and vanilla, then slowly pour in the warm cream mixture.
4. Halve the Birds hot cross buns and spread over the butter and thick cut marmalade. Layer these into a heat proof dish.
5. Add the custard - Slowly pour over the cream mixture, making sure the buns are evenly coated.
6. Bake - Bake for 50 minutes, until the pudding is set then remove and allow to stand for 10 mins.
Serve with cream, custard, ice cream or whatever takes your fancy!