Why You’ll Love This Recipe

I love this pudding because it’s an easy twist on a classic. Using hot cross buns instead of regular bread adds so much flavor — the fruit, spice, and soft texture make every bite delicious. It’s also a great way to use up buns that are a little stale. I can make it ahead, cook it slowly in the slow cooker, or bake it in the oven depending on what suits my day. It’s simple comfort food at its best.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 Hot cross buns, Approx 300g, Slightly stale is best
20 g (3.53 oz) Unsalted butter, At room temperature, for greasing
150 ml (0.75 cups) Double cream
500 ml (2 cups) Milk, Semi-skimmed or full fat
4 Eggs, Medium, free range
50 g (2 oz) Soft light brown sugar
2 tsp Ground cinnamon
2 tsp Vanilla extract

Directions

For the slow cook:

1. I start by greasing the slow cooker pot generously with the softened butter.

2. I split the hot cross buns into quarters and place them into the slow cooker.

3. I sprinkle the sugar over the top of the buns.

4. In a large jug, I whisk together the eggs, milk, cream, vanilla extract, and cinnamon.

5. I pour this mixture evenly over the buns, making sure everything is soaked.

6. I place a clean tea towel over the top of the slow cooker before adding the lid — this helps prevent condensation from dripping onto the pudding.

7. I cook on LOW for 3–4 hours, until the pudding is set and the top looks evenly cooked. I serve it immediately while warm.

To oven cook:

1. I preheat the oven to 170°C (375°F) and butter a baking dish well.

2. I split the hot cross buns in half, keeping three “tops” aside and chopping the rest into small chunks.

3. I arrange the chopped pieces in the dish and place the reserved tops on top for a pretty finish.

4. In a jug, I whisk together the cream, milk, eggs, sugar, vanilla, and cinnamon.

5. I pour this mixture over the buns and let it soak for about 30 minutes so the liquid absorbs fully.

6. I bake for 30–40 minutes until the top is golden and crisp and the custard is just set.

Servings and Timing

This pudding serves 6 people and takes about 10 minutes to prepare and 30–40 minutes to cook in the oven (or 3–4 hours in the slow cooker). It’s ready in around 40 minutes total if oven-baked — a perfect make-ahead dessert for Easter lunch.

Variations

I sometimes add a handful of chocolate chips or a drizzle of caramel sauce over the top for an indulgent twist. If I don’t have cream, I simply use all milk for a lighter version. I also like to experiment with different flavored hot cross buns — chocolate, orange, or apple and cinnamon work beautifully.

Storage/Reheating

I store leftovers covered in the fridge for up to 2 days. To reheat, I warm it gently in the oven at 160°C (320°F) until piping hot or microwave individual portions for about 30–40 seconds. It can also be frozen for up to a month — I defrost it thoroughly in the fridge before reheating. A drizzle of cream or custard brings it back to life perfectly.

FAQs

Can I use fresh hot cross buns?

Yes, but slightly stale buns soak up the custard better. If using fresh ones, I like to toast them lightly first.

Can I make this without cream?

Yes, I just replace the cream with extra milk — it will still be creamy and delicious, just a little lighter.

Can I prepare it ahead of time?

Absolutely, I assemble it in advance and refrigerate, then bake it when I’m ready to serve.

Can I use the slow cooker instead of the oven?

Yes, the slow cooker version turns out beautifully soft and custardy — just cook on LOW for 3–4 hours.

What’s the best way to stop it sticking?

I always butter the dish well or line the slow cooker with baking paper to make cleanup easier.

Can I add extra flavors?

Definitely — orange zest, sultanas, or chocolate chips all taste amazing in this pudding.

What should I serve it with?

I love it with warm custard, vanilla ice cream, or a drizzle of double cream.

Can I make it dairy-free?

Yes, I use plant-based milk, dairy-free cream, and vegan butter for greasing.

Can I add sugar on top for a crunchy crust?

Yes, a light sprinkle of demerara sugar before baking gives a lovely caramelized top.

How do I know when it’s ready?

The pudding should be golden on top and just set in the middle — it will still be soft but not wet.

Conclusion

This Hot Cross Bun Bread and Butter Pudding is a wonderful way to celebrate Easter — rich, cozy, and full of spiced sweetness. I love how simple it is to make and how it transforms leftover buns into something truly special. Whether I bake it in the oven for a crisp top or slow cook it for a softer texture, it’s always a crowd-pleaser. Served warm with cream or custard, it’s the ultimate Easter comfort dessert.