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Hot Cross Bun Bread & Butter Pudding

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1 Reviews

About the bake

A yummy twist on a traditional classic, this is a lovely dish to serve on Easter Sunday after a roast dinner, or perhaps after Easter to use up leftover Hot Cross Buns that you have in abundance. Simple to make and delicious to eat - what are you waiting for?  Why not going the whole hog and bake your own Hot Cross Buns too with this great Allinson recipe.

50Total Time
20Prep Time
30Bake Time
6Serves
Easy

Method

  1. Step 1:

    If you don't have any hot cross buns, we recommend you bake your own. Watch this video to find out how. For the full recipe, click here

  2. Step 2:

    Preheat the oven to 170°C, 150°C Fan, 325°F, Gas Mark 3. Lightly grease a rectangular ovenproof dish (large enough to fit 6 Hot Cross Buns) with butter. 

     

  3. Step 3:

    Slice the Hot Cross Buns horizontally through the centre and butter both of the middle sides (not the top or base) Sandwich the buns back together and place them side by side in the greased ovenproof dish (with the crosses facing upwards)

  4. Step 4:

    In a seperate bowl beat together the eggs, milk, sugar, vanilla extract and lemon zest (keep a little aside for decoration) Then pour this mixture over the top of the buns. 

  5. Step 5:

    Bake in the oven for 30-35 minutes until golden brown.

  6. Step 6:

    Once baked, glaze the top of the buns with melted lemon curd using a pastry brush, then finish with a dusting of icing sugar and a sprinkling of the remaining lemon zest.

Ingredients

    • 6 Hot cross buns (sliced horizontally)
    • 2 Large eggs
    • 35g Unsalted butter (softened)
    • 250ml Milk (whole)
    • 1 1/2 tbsp Billington's Unrefined Golden Caster Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 1 Lemon zest
    • 4 tbsp Lemon curd
    • To dust Silver spoon icing sugar

Utensils

  • Large rectangular ovenproof dish

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