Got leftover Hot Cross Buns? Turn them into a luscious Hot Cross Bun Pudding. It's a cosy, spiced twist on the classic bread pudding. A delicious way to give this Easter favourite a second life, soaking up creamy custard and baking into a warm, golden treat perfect for sharing.
The light sweetness of the buns, paired with their signature spices and bursts of dried fruit, makes for a pudding that’s rich in flavour without needing much extra. Serve it warm with a drizzle of custard or a scoop of ice cream. Whether you’re repurposing leftovers or baking a batch just for this, Hot Cross Bun Pudding is a deliciously unexpected way to celebrate Easter flavours beyond the holiday itself.
A Brief History of Bread and Butter Pudding
Bread and butter pudding dates back to 17th-century England, where it was created as a frugal way to use up stale bread. Traditionally, it is made by layering buttered slices of bread with dried fruit and soaking them in custard before baking. Over time, variations have emerged worldwide, but its humble origins as a no-waste dessert remain at the heart of its appeal.
Today, this classic dish has evolved with more creative additions. From using different types of bread like brioche or croissants, to incorporating chocolate, spices, or even liqueurs for something a little extra. Despite these modern adaptations, its essence remains unchanged. It's a simple yet satisfying way to transform leftover bread into a warm, comforting dessert.
The Story Behind Hot Cross Buns
Hot Cross Buns have been around for centuries, with their origins tracing back to medieval England and even earlier pagan traditions. These soft, spiced buns, filled with dried fruit and marked with a cross, became closely linked to Good Friday, symbolizing the crucifixion of Jesus. Over time, they grew in popularity beyond their religious roots, becoming a widely recognized Easter staple.
Today, Hot Cross Buns are enjoyed by people of all backgrounds, whether as part of a holiday tradition or simply as a delicious seasonal treat. While the classic version remains a favourite, modern twists, like chocolate chip, fruit-free or even savoury variations have made their way onto bakery shelves. Whether you eat them toasted with butter, used in creative recipes, or straight from the pack, there’s no denying their place as a must-have Easter indulgence.
These days Hot Cross Buns appear on the shelves the second Christmas is over. But whose complaining? So it may not be out of the realm of possibility that you have a few extras lying around slowly going a little bit stale. These are perfect for using in a bread pudding!
Reducing Food Waste with Creative Cooking
Food waste is a major issue, with so much perfectly edible food being thrown away simply because it’s past its peak freshness. So instead of tossing out those slightly stale Hot Cross Buns, why not give them a second life in this delicious pudding? Repurposing leftovers not only saves money but also helps reduce waste, making the most of the food we already have.
This Hot Cross Bun Pudding is a perfect example of how a little creativity in the kitchen can turn something old into something new and indulgent. The buns soak up the rich custard, transforming into a warm, comforting dessert that tastes just as good (if not better!) than when they were fresh. Embracing recipes like this encourages a more sustainable mindset, proving that with a little imagination, nothing needs to go to waste.
Ingredients
- Hot Cross Buns
- Butter
- Castor sugar
- Eggs
- Milk
- Cream
- Cinnamon
- Nutmeg
- Vanilla paste
- Demerara sugar
See recipe card below for quantities.
Tips and variations
- Hot cross buns: there are a variety of different flavours you can now buy on the market, many of which you can substitute into this recipe. Fruit free, chocolate, apple and cinnamon flavours will all work the same. Steer clear of savoury flavours. See my chocolate hot cross bun pudding recipe here.
- Butter: can be replaced with a vegetarian alternative or omitted if needed.
- Alcohol: while not listed in the ingredients, a splash (~30mL) of rum, spiced rum, port or liqueurs would work well in this recipe for a boozy twist.
Equipment
- Chopping board
- Bread knife
- Butter knife
- Baking dish
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
Watch the video here. If you make this one, don't forget to tag me on TikTok or Instagram. I love to see it!
Hot Cross Bun Pudding
Ingredients
- 6 fruit hot cross buns
- 50 g butter softened
- 50 g castor sugar
- 4 eggs
- 250 mL milk
- 200 mL cream
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla paste
- 1 tablespoon demerara sugar
Instructions
- Preheat oven to 180ºC. Slice hot cross buns in half and spread all cut sides with butter. Arrange in a baking dish placing the base of the hot cross buns down first before the tops.
- In a large bowl combine eggs and sugar and whisk for a few minutes. Add milk, cream, cinnamon, nutmeg and vanilla paste and whisk again.
- Pour custard over hot cross buns. Press down the tops of the buns, to ensure they are able to soak up some custard. Let your pudding sit for 5-10 minutes for bread to soak.
- Sprinkle the tops of hot cross buns with demerara sugar to create a crunchy crust when baked.
- Bake hot cross bun pudding for 40 minutes until the custard is just set. Serve warm with cream, ice-cream or custard.
Leave a comment