Hot Cross Bun Bread and Butter Pudding

This delicious pudding recipe means there’ll be no leftover hot cross buns going to waste. Pro tip: if you have surplus mini chocolate eggs, tuck them into the layers of the pudding for little pockets of melted chocolate magic.

cook time

55 mins

 prep time 

15 mins

total time

70 mins

Serves 4


  • 600 ml pouring cream
  • 1 tsp vanilla bean paste or 1 vanilla bean, split and seeds scraped
  • Finely grated rind of 1/2 lemon and 1/2 orange
  • 8 egg yolks
  • 140g (2/3 cup) caster sugar
  • 8 Classic Hot Cross Buns
  • 30g softened butter
  • Icing sugar, for dusting
  • Strawberries and raspberries, to serve


1. Preheat oven to 160°C. Bring cream, vanilla and rinds to the simmer in a saucepan over medium heat. Meanwhile, whisk yolks and sugar in a bowl until pale, then whisk in hot cream mixture.

2. Split buns in half and spread cut sides with butter. Arrange snugly in a buttered shallow 2.5-litre capacity baking dish, pour over custard and stand for 30 minutes.

3. Bake until custard is just starting to set (30-35 minutes), then increase heat to 200°C and bake until caramelised and golden (10-15 minutes). Remove from oven and rest for 30 minutes, dust with icing sugar and serve with berries.