Hot Cross Bun Bread & Butter Pudding

A simple twist on a bread and butter pudding, Hot Cross Bun Bread & Butter Pudding makes a delicious Easter dessert. It's a really easy recipe which is great for using up stale hot cross buns. It's also very economical if you are feeding a crowd.

Hot Cross Bun Bread & Butter Pudding may sometimes sink a couple of hours after it's cooked, so it's not one you can make ahead. It's best served straight from the oven with some ice-cream, cream or custard. 

Hot Cross Bun Bread & Butter Pudding: Serves 6 - 8:

Time: 10 mins prep + 30 mins soaking + 30 - 40 mins baking
Cost: 30p per serving*
Calories:  400 per serving*

*based on 6 servings

  • 6 hot cross buns, one day old
  • 25g butter plus extra for greasing
  • 500ml whole milk
  • 3 eggs, lightly beaten
  • 25g caster sugar
  • finely grated zest of half an orange + extra to sprinkle (optional)
  • 1 tablespoon Demerara sugar (or granulated sugar)
  • 1 teaspoon cinnamon (optional)
  • Single cream, custard or ice-cream to serve
  1. Slice the hot cross buns in half and spread the butter evenly over each half. Arrange the hot cross buns in a greased oven proof dish, which fits them snugly, to make an even layer, 'cross' side up.
  2. Whisk together the eggs, milk, sugar and orange zest (if using) until well combined. Pour evenly over the hot cross buns. Leave to soak for 30 minutes.
  3. Sprinkle the hot cross buns with Demerara sugar, cinnamon and some orange zest. Bake in a pre-heated oven at gas mark 4 / 180 C for 30 - 40 minutes until the hot cross buns are golden brown. Serve warm with ice-cream, custard or cream.

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