Hot Cross Buns Bread and Butter Pudding

April 21, 2021

 Using leftover or stale hot cross buns, to make this classic English bread and butter pudding.

 hot cross buns pudding


What to do with stale Hot Cross Buns?

If you have leftover or stale hot cross buns, why not try this twist to the classic English bread and butter pudding.

Sliced hot cross buns in half and slather thick butter on to both halves.
Soak them in eggy custard and sprinkle sugar before going into the oven.
Great way to use up Easter leftovers.

 easter bread and butter pudding

How to Bake Bread and Butter Pudding?

I used Coles delicious Apple and Cinnamon Hot cross buns.
These hot cross buns were so good, felt like I am biting into an apple pie.
Serve with vanilla custard, that is Oh so delicious!!!

You can used any hot cross buns and add on some raisins, sultanas, some nuts, chocolate and many more.

The list of ingredients and method is in the printable recipe card below.

 Slather butter on to hot cross buns
1. Spread butter on to hot cross buns

 Arrange buns in a greaseproof baking tray
2. Arrange hot cross buns in a greased tray

  Whisk eggs and sugar
3. Whisk eggs and sugar

  Add hot milk into eggs mixture
4. Add hot milk-cream into egg. Keep on whisking.

 ladle egg custard to tray
5. Ladle mixture onto hot cross buns

 Sprinkle raw sugar
6. Sprinkle some raw sugar

 Leave hot cross buns to sit for 20 minutes
7. Let the hot cross buns soak up the egg custard.

 

How long can I keep this Hot Cross Buns Pudding for?

It is best to keep any leftover of this bread pudding in an air tight container and keep them refrigerated.

Best consume within 3 days.

To enjoy this pudding the next day, do place a slice this bread pudding in a microwave-able plate, drizzle with some vanilla custard and microwave for at least 1 minute on HIGH (time depend on the microwave capacity. Please read manufacturer's manual)
 Apple and cinnamon hot cross buns pudding


Bread and Butter Pudding with Hot Cross Buns

Bread and Butter Pudding with Hot Cross Buns
Yield: 8
Author: Lisa Ho
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Using leftover or stale hot cross buns, to make this classic English bread and butter pudding.

Ingredients

  • 5 hot cross buns (see note below)
  • butter
  • 1 tablespoon raw sugar
  • 3 eggs
  • 2 tablespoon caster sugar
  • 300ml thickened cream
  • 200ml milk

Instructions

  1. Sliced hot cross buns and slather with butter
  2. In a saucepan, heat up cream and milk 
  3. In a bowl, beat eggs and caster sugar
  4. Once milk cream is hot, gently pour into egg mixture.
  5. Pour in a stream while whisking the egg.
  6. Ladle the egg cream mixture onto hot cross buns
  7. Leave it to soak for 20 minutes before baking
  8. Preheat oven to 180C (350F)
  9. Bake at 180C (350F) for 30 minutes or the egg custard has cooked through.
  10. Serve with vanilla custard

Notes:

I used Coles Apple cinnamon hot cross buns

You can add more apples and raisins

Add 2 more tablespoon of sugar if you yearn for extra sweetness.

Nutrition Facts

Calories

275.49

Fat (grams)

18.45

Sat. Fat (grams)

10.75

Carbs (grams)

20.73

Fiber (grams)

0.49

Net carbs

20.24

Sugar (grams)

7.65

Protein (grams)

7.03

Sodium (milligrams)

197.98

Cholesterol (grams)

118.39
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 If you have leftover or stale hot cross buns, why not try this twist to the classic English bread and butter pudding. Sliced hot cross buns in half and slather thick butter on to both halves.  Soak them in eggy custard and sprinkle sugar before going into the oven. Great way to use up Easter leftovers.

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