Description
A warm and comforting Hot Cross Bun Bread and Butter Pudding made with leftover Easter buns soaked in a spiced vanilla custard. Soft, rich, and lightly crisp on top — perfect for Easter or cozy weekends.
Ingredients
4 hot cross buns (approx. 300 g), slightly stale
20 g unsalted butter, softened, for greasing
150 ml (3/4 cup) double cream
500 ml (2 cups) milk (semi-skimmed or full-fat)
4 medium eggs, free-range
50 g (2 oz) soft light brown sugar
2 tsp ground cinnamon
2 tsp vanilla extract
Instructions
- For the slow cooker: Grease the slow cooker pot with softened butter. Split the hot cross buns into quarters and place in the pot. Sprinkle with sugar. In a jug, whisk together eggs, milk, cream, vanilla, and cinnamon. Pour over the buns and ensure they’re well soaked. Place a clean tea towel under the lid and cook on LOW for 3–4 hours until set and golden.
- For the oven: Preheat oven to 170°C (375°F) and butter a baking dish. Split the buns in half, keeping three tops aside and chopping the rest into pieces. Arrange the chunks in the dish, topping with the reserved halves for presentation. Whisk together the cream, milk, eggs, sugar, vanilla, and cinnamon, then pour over the buns. Let soak for 30 minutes. Bake for 30–40 minutes until golden and just set. Serve warm with cream, custard, or ice cream.
Notes
Slightly stale buns soak up the custard best; toast fresh ones lightly if needed.
Add chocolate chips, caramel sauce, or orange zest for extra flavor.
Use flavored buns such as chocolate or apple and cinnamon for variation.
Sprinkle demerara sugar on top before baking for a caramelized crust.
Store leftovers in the fridge up to 2 days or freeze up to 1 month; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking or Slow Cooker
- Cuisine: British
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 310
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 145 mg
