Hot cross Bun Bread & Butter Pudding

As I mentioned somewhere this week, seasonal baked goods really are one my favourite things. I’m talking fruit mince tarts and I’m talking hot cross buns. Neither of which I could be bothered to make, but both I attack with gusto.

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Because the Hot cross bun acts as a vehicle for my beloved butter, they may just be ahead in the stakes though. There’s nothing I love more this time of year than a HCB slathered with Lurpak. Morning, noon, night, late at night, they really are not safe to have in the house because they just get smashed. I’m happy to report that the big two girls also adore them and knowing my friend Maggie, she will too.

What better way to use them in other areas of your cooking over Easter (especially if you have extra over the long weekend) than to chuck them into a bread and butter pudd? The fruit and flavour is already in the bread so it kind of takes away a step in the pudding. Hopefully the weather will start to play along nicely as well so we can have a hot pudd without sweating in this humidity and heat.

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Hot Cross Bun Bread & Butter Pudding

6 hot cross buns (cut into thirds)
4 eggs
1 cup milk
300 mls thickened cream
1/4 cup caster sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
60 grams butter

1. Cut the hot cross buns into thirds

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2. Generously butter your baking dish and start to line the dish with the HCB slices overlapping for gaps and pushing down into the dish

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3. Add a few knobs of butter in between each layer until you reach the top of your dish

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4. Into a mixing bowl add the eggs, caster sugar, milk, cream, vanilla and cinnamon and give a good whisk

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5. Slowly pour over the bread layers allowing it to soak in before you add it in a little at a time

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6. Place into a 160 degree (fan forced oven) for about 30-35 minutes until golden and set and serve with more custard (DER) and ice cream immediately and then cold leftovers the next day with a cup of tea. SO good.

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My Mum used to make this in her cafe in a spring form tin so you could slice it like a cake. I used to love seeing it like that. She’s also made this for us with chocolate hot cross buns for extra decadence. Over the Easter weekend there’s always SO much chocolate so I’d add a few chunks of chocolate eggs into this pudding for some extra yumminess. Any which way you decide to do it, just do it!

Hot cross bun bread & butter pudding

Serves 6-8
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
Meal type Dessert
Occasion Easter

Ingredients

  • 6 Hot cross buns (cut into thirds)
  • 4 eggs
  • 1 cup milk
  • 300ml thickened cream
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 60g butter

Directions

Step 1
Cut the hot cross buns into thirds
Step 2
Generously butter your baking dish and start to line the dish with the HCB slices overlapping for gaps and pushing down into the dish
Step 3
Add a few knobs of butter in between each layer until you reach the top of your dish
Step 4
Into a mixing bowl add the eggs, caster sugar, milk, cream, vanilla and cinnamon and give a good whisk
Step 5
Slowly pour over the bread layers allowing it to soak in before you add it in a little at a time
Step 6
Place into a 160 degree (fan forced oven) for about 30-35 minutes until golden and set and serve with more custard (DER) and ice cream immediately and then cold leftovers the next day with a cup of tea. SO good.

Can you believe we are just 3 weeks away from Easter? THREE.
I’m both terrified at this prospect and delighted because I think that by Easter we may just be through the worst of this whooping cough and TERRIBLE start to the year.

Comments

  1. Lisa Mckenzie says

    Thank you Beth Hot Coss buns are not safe in my house either,love them Xx

  2. So good! I do this with leftover croissants too. Will def try this version if my kids don’t eat all the HCBs first (a very rare thing but here’s hoping!)

  3. As a kid I hated hot cross buns because of the mixed peel they always seemed to include. Now! Love em. Same story with “mince pies”. I know you say you have pastry issues Beth but do yourself a favour a try Maggie Beer’s recipe for fruit mince and pastry this year. They’re awesome.

  4. HCB sounds like a good filling. I won a Black Pot Cook off last year with a Ghiradelli chocolate donut bread pudding. It was yummy. (A black pot is a cast iron pot and you cook over live coals.).

  5. I love B and B pudding…no surprisingly and I’m going to make this one in a springform..what s great idea. I found last year that the Sticky Date HCB’s from Woolies made a nice pud xxx

    • Oh I will have to check them out – sounds gorgeous! I also saw a brioche loaf with chocolate through it which would be AMAZING!

  6. THIS IS GENIUS!

  7. Here’s a tip…. while the HCBs are plentiful, buy extra and freeze them. Then you can make your HCB pudding in the dead of winter.

    You’re welcome ๐Ÿ˜‰

  8. Oh wow yum!!! I am going to have to buy and hide extra HCB’s to make this ๐Ÿ˜‰

  9. I do a version of this at Christmas time with Pannetore – so good – but was stoked when this recipe popped up in my feed because it was just the thing I was planning for Easter ! Thank you.

  10. Can I ask where you got your dish from? My Nan used to have them and I can’t find one anywhere!!

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