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Hot Cross Bun Bread and Butter Pudding

by Francesca Stone from An Eggcellent Easter

Perfect for using up leftover hot cross buns, this recipe for bread and butter pudding is our favourite way to round off an Easter roast.


The minute the hot cross buns start stacking up in the supermarket I’m there, ready to fill my basket. I look forward to this moment from the minute Christmas is over and I cannot resist a hot cross bun with my afternoon tea, toasted and covered in butter. But I’ve found an even more delicious way of serving hot cross buns that combine two of my favourite sweet bread treats. This hot cross bun bread and butter pudding is a warm, comforting, delicious fusion that is guaranteed not to disappoint.

The best thing about bread and butter pudding is its versatility. You can pretty much throw anything into the mixture and it will just work. I love adding some extra dried fruits or even crystallised ginger if I’m feeling like something fiery. For this recipe I’ve added orange zest for a refreshing hint of citrus. Serve your bread and butter pudding with cream, or if the sun is shining a scoop of vanilla ice cream and you’ll be in heaven!

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6 hot cross buns
butter, for spreading
150ml milk
150ml cream
3 eggs
40g sugar
1 tsp vanilla extract
zest of 1 orange

Essential kit

You will need: a 20cm x 25cm roasting tray.

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Preheat the oven to 190°C/170°C fan/375°F/gas 5.

Split up your hot cross buns and cut them in half. Butter the insides of the buns and put them back together. Add the buns to the roasting tray.

In a bowl or free-standing mixer, whisk the milk, cream, eggs, sugar, vanilla extract and orange zest together until smooth. Pour over the buns in the tray.

Bake in the oven for 30–35 minutes until the mixture is light and puffs up. The pudding should be spongy to touch. Remove from the oven and leave to cool for 5 minutes before serving.

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