Hot Cross Bun Pudding

Hot cross bun pudding is your classic family dessert reimagined with a little Easter-themed spin.

Bread and butter pudding is a traditional English dessert, involving buttered bread, scatterings of dried sultanas soaked in a spiced egg custard and baked. A great way to use up stale bread, this pudding is often served with a little icecream, cream or pourable custard, although the pud is typically moist enough to eat on its own.

Today is Good Friday, marking the start of the four day Easter long weekend. Usually the time for a getaway, unfortunately, being that we are amidst a pandemic and social distancing, staying at home it is. Cooking and baking is always on my agenda, even more so now that I'm at home most of the time. I'll be enjoying Easter treats all long weekend, so what better dessert to serve than a much loved bread and butter pudding with a twist - hot cross bun pudding.

If you aren't a fan of the traditional hot cross bun featuring fruit and candied peel throughout, feel free to substitute for your favourite type of bun variety. This recipe would also work with brioche or gluten free buns. You could also dot large chunks of chocolate throughout the hot cross buns in the dish before pouring over the custard. Hot cross bun pudding is a breeze to make but will be a recipe that you keep in your repertoire for years to come.

Happy Easter! Enjoy much food, time with family (via digital platforms) and of course, chocolate.

Hot Cross Bun Pudding

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A classic family favourite dessert with a little Easter spin.

• Author: Andrea
• Prep Time: 5 mins
• Cook Time: 35 mins
• Total Time: 40 mins
• Yield: 6 serves 1x
• Category: Sweet
• Cuisine: Dessert

Ingredients

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• 6 hot cross buns, sliced in half vertically
• 50g butter (optional)
• ¼ cup sugar (or sugar alternative)
• 4 eggs
• 1.5 cups milk
• 400mL cream
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp vanilla paste
• Splash spiced rum (optional)
• Extra sugar for sprinkling (optional)

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Instructions

1. Preheat oven to 180ºC. Prepare a rectangle or oval baking dish.
2. If using, butter one side of each hot cross bun half and arrange in baking dish.
3. In a bowl, whisk together sugar and eggs. Whisk in milk, cream, cinnamon, nutmeg, vanilla paste and rum.
4. Pour custard over the top of hot cross buns. Press down buns and let soak for 10 minutes.
5. Sprinkle buns with remaining sugar. Bake for 35 minutes until custard is set. Serve warm with ice cream or cream.

Notes

• Slightly stale hot cross buns work best for this recipe
• I used regular fruit hot cross buns, however brioche buns, or any of the flavour alternatives (e.g. chocolate, fruit free, apple and toffee etc.) would also work well

Looking for more family desserts? Check out my chocolate blueberry brownies or matcha madeleines.