Simple and delicious hot cross buns bread pudding is a seasonal twist on a British classic. Made with leftover or stale hot cross buns, it’s an easy baked Easter dessert that everyone will love!

Hot cross buns pudding in a white baking dish.

While I love easy bread pudding and croissant bread pudding, when Spring rolls around and hot cross buns pop up on grocery shelves this hot cross buns bread pudding is the best way to use leftover hot cross buns when they start to go stale!

With simple ingredients and just over 30 minutes in the oven, this Easter dessert is a guaranteed crowd pleaser! Sweet spiced hot cross buns with creamy custard and chocolate chips is gooey, delicious and absolutely irresistible.

If hot cross buns are a favorite of yours, you will love this take on a bread and butter pudding. It’s worth buying an extra package of buns just to have some on hand to make this celebratory Easter treat.

Ingredients

Other than hot cross buns, simple pantry and fridge staples are all you need!

Hot cross buns: You will need 6 buns that are at least a day old.
Butter: Your butter will need to be softened to room temperature.
Milk: Whole milk or 2% at the least will provide the best rich taste.
Cream: Heavy or whole whipping cream adds a decadent rich taste to the custard mixture.
Egg: One large egg is essential for the custard mixture.
Granulated sugar: Adds additional sweet taste to the custard mixture.
Mini dark chocolate chips: Our preference for this dessert but raisins or sultanas could be substituted.
Vanilla extract: Adds an additional layer of flavor.
Vanilla glaze: Powdered sugar, cream and vanilla extract.

How to Make Hot Cross Buns Bread Pudding

Prepare hot cross buns: Cut your hot cross buns in half and butter the cut sides. Sprinkle half the chocolate chips on top then sandwich the buns together and place them in the 8 inch prepared baking dish.

Hot cross buns cut in half and sprinkled with chocolate chips and placed in a white baking dish.

Make custard: In a medium bowl mix together the milk, cream, egg, sugar and vanilla until smooth. Pour the mixture on top of the buns in the baking dish and sprinkle the remaining chocolate chips on top.

Cream mix in a bowl and then poured in the baking dish on the hot cross buns.

Bake: Bake at 350F degrees for approximately 35-40 minutes or until the pudding starts to bubble and becomes golden brown. Cool the pudding for 20-30 minutes then serve warm dusted with powdered sugar or glazed.

Baked hot cross buns bread pudding in a white baking dish.

Why You’ll Love this Bread Pudding Recipe

Perfect use of leftovers: It’s the most delicious and decadent way to use those leftover hot cross buns!
Simple to make: As with any classic pud, this recipe follows a simple bread pudding formula of bread, milk, egg and then adds some additional flavors.
Versatile: Double it to feed a crowd and customize it how you like.
A bit of history: Hot cross buns date back to 1361 where it was said a monk in St. Albans, UK distributed the buns to locals and marked the tops of the buns with a cross.
Easter breakfast or brunch: Serve it on Easter Sunday using your leftover hot cross buns. It’s also a treat for Easter Monday if you wish.

Expert Tips to Make Hot Cross Buns Bread Pudding

Soak: Let the buns rest in the cream mixture for at least 10 minutes up to an hour or so before baking if time permits. This allows the mixture to soak into the buns making the best hot cross bun pudding!
Stale buns: If you forgot to leave your buns out to stale, halve them and place them in the oven for 3-4 minutes.
Foil: if you find your bread and butter pudding is browning too quickly, tent it with foil while in the oven.

A piece of bread pudding on a white plate with the rest in a baking sheet in the back and chocolate chips scattered around.

Variations

Zest: Grate orange zest into the custard mixture for a fruity taste.
Boozy: Add a splash of Grand Marnier, rum, brandy or whisky to the mix for a boozy bread and butter pudding.
Hot cross buns: There are so many variations of buns these days! Try chocolate chip hot cross buns and skip the added chocolate chips, try extra fruity and add raisins instead of chocolate chips or there are even gluten free or vegan buns if needed.
No hot cross buns? Use leftover bread, panettone or even spiced tea cake.
Brown sugar: Instead of the glaze, sprinkle it with brown sugar after baking.
Orange marmalade: Spread the split hot cross buns with orange marmalade for a delicious taste.

A slice of pudding on a white plate with a spoon on the left side and a black cloth on the right.

FAQs

How long does hot cross buns pudding last?

While you can store leftovers for 3 days, this bread and butter pud tastes best fresh.

Can I make this recipe ahead of time?

Yes, just prepare it ahead of time and store in the refrigerator until ready to bake. Either set it out for 30 minutes to get to room temperature or add a few minutes to the cooking time if baking from cold.

Why is my hot cross buns bread and butter pudding soggy?

You must use stale or leftover buns that are at least a day old. Otherwise your Easter bread pudding will be soggy.

How should I serve hot cross bun and butter pudding?

Serve warm with extra custard, cream, vanilla ice cream or even butter pecan ice cream for a delicious Easter dessert.

What is the difference between bread and butter pudding and bread pudding?

Really they are one and the same! Bread and butter pudding is often called such as the bread is spread with softened butter, layered into a dish and then soaked with custard. Bread pudding is made by cubing bread, soaking it and then baking it.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until just warmed.

For longer storage, place in a freezer safe container and store for up to 3 months. Thaw in the refrigerator before reheating.

One piece of bread pudding on a white plate with two hot cross buns on the side and a black cloth under the buns.

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