Hot Cross Bun Bread and Butter Pudding

Close up of a serving of hot cross bun pudding with vanilla crème anglaise and a spoon.

Hot Cross Bun Bread and Butter Pudding

Course: Baked Desserts, Desserts, Easy desserts

Cuisine: Australasian, Australia, British, Canadian, New Zealand

Prep Time: 50

Cook Time: 55

Inactive soaking time (minimum time): 1

Total Time: 2 45

Servings: servings

Calories: 607kcal

Author: Dini Kodippili

Fantastic way to transform any stale, leftover hot cross buns (or any other Easter buns or bread rolls) into an even more cozy, delicious, rich, custardy dessert! Perfect for Easter baking, Easter brunch or dessert, or any holiday gatherings.

EASY - This is an easy recipe! Easy to customize and make ahead as well.

US based cup, teaspoon, tablespoon measurements are also provided, but may yield inconsistent results. Common Measurement Conversions.

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Ingredients

450 g hot cross buns about 6 standard store-bought hot cross buns, OR 9 small hot cross buns
115 g unsalted butter softened, 1 stick (you may not be using all of it)
240 mL milk 1 cup
240 mL heavy cream 1 cup
100 g sugar ½ cup (you can reduce it to 60 g / ⅓ cup, if you prefer)
4 large eggs
2 tsp vanilla extract
1 tsp ground cinnamon optional
¼ tsp sea salt
1 tsp orange zest or orange extract
50 g raisins or chocolate chips

Instructions

Make brown butter (optional)

Place the butter in a saucepan and heat over medium high heat.
115 g unsalted butter
Occasionally stir the butter until it melts and starts to come to a boil.
When the butter has melted, and is boiling, use the whisk to constantly mix the butter mixture. The butter will separate to form milk solids that will sink to the bottom of the pan. These milk solids will stick to the pan and burn too quickly, so use the whisk to make sure that the milk solids do not stick to the pan.
Continue to stir and heat the butter until the milk solids turn from a pale yellow color to a light golden - golden color. As soon as the milk solids turn golden in color, remove from the heat and pour the butter into a bowl. The heat will continue to cook the butter and the milk solids will turn an amber color. This is OK!

Prepare the hot cross buns

Cut each of the hot cross buns in half (bottom and top halves).
450 g hot cross buns
Either spread a layer of butter on each half, OR brush each half with the warm brown butter that you just made.
Spread a little butter inside the baking dish to coat the whole inside of the dish.
Arrange the hot cross bun halves inside the dish so that the buns are comfortably fitting inside at the height of a hot cross bun. I like to make sure that the buns are overlapping, so that there is a tall layer, instead of a single layer of bun halves. Set it aside.

Prepare the custard base

You can whisk the custard base with a hand whisk or a hand-held electric mixer. I personally prefer to use my stick blender, because it's much faster and easier.
If using a whisk - Mix the eggs and sugar together until you have a pale, frothy mixture. This will ensure that the eggs are whisked well before adding the milk.
4 large eggs, 100 g sugar
Then add the rest of the ingredients (except for raisins), and whisk to combine.
240 mL milk, 240 mL heavy cream, 2 tsp vanilla extract, 1 tsp ground cinnamon, ¼ tsp sea salt, 1 tsp orange zest
If using a stick blender or regular blender - Place all the ingredients for the custard base in a jug (except for raisins). Use the blender to blend the ingredients for about 2 - 3 minutes until you have a well-mixed, smooth mixture.
240 mL milk, 240 mL heavy cream, 100 g sugar, 4 large eggs, 2 tsp vanilla extract, 1 tsp ground cinnamon, ¼ tsp sea salt, 1 tsp orange zest

Soak the buns

Sprinkle the raisins between and over the hot cross buns.
50 g raisins
Pour the custard mixture over the layered buns. Use clean hands or a large spoon to press down on the buns to submerge them in the custard, as least partially.
Cover the dish with a lid or foil and let the hot cross buns soak in the custard for a minimum of 30 minutes (1 hour is better), or overnight in the fridge (ideal!). The more stale the buns, the faster they will absorb the liquid.

Bake the bread pudding

Preheat the oven to 350°F / 180°C.
Once preheated, place the baking dish in the oven with a foil cover on top. Bake for about 20 minutes with the foil cover.
After 20 minutes, remove the foil and bake the hot cross bun bread and butter pudding for a further 15 - 20 minutes until the custard is set and is not soggy. The internal temperature of the buns (close to the bottom) should be about 165 - 170°F.
If the tops of the buns are browning too much or too fast for your liking, you can cover the dish with foil again to prevent this.
Remove the baking dish from the oven and let it cool down slightly.
Dust with confectioner's sugar and serve while still warm with chilled creme anglaise or vanilla ice cream on the side. OR serve chilled with warm creme anglaise.

Notes

Storage instructions

The unbaked hot cross buns bread pudding can be placed in the fridge up to 48 hours.

Baked bread and butter pudding

In the fridge - Up to 3 - 4 days, depending on how fresh the ingredients are.

In the freezer - You can also cut the bread and butter pudding into portions and then wrap each portion with plastic wrap and place them in an airtight container and transfer it to the freezer. These will last in the fridge for about 1 month minimum. Only take out the portion you need and let it thaw out before eating. Do not thaw and refreeze.

Nutrition