Hot Cross Bun Dessert
This delicious and easy Hot Cross Bun Dessert is a wonderfully warming Easter Bread and Butter Pudding. It is a perfect spring baked dessert which can be made in advance for an Easter pudding. It is a perfect way to use up any leftover hot cross buns and create a yummy Easter pudding for friends and family.
This recipe is great to serve for an Easter pudding but also works so well for a Sunday dinner dessert. What could be better than roast lamb with all the potatoes and vegetables, plus of course mint sauce. Followed by a hot squidgy hot cross bun bread and butter pudding. The ultimate spring and Easter dessert.
What I love about this easy baked dessert is that the wonderful flavours of the hot cross bun are enhanced with the vanilla custard mix that soaks into it.
What can I serve with the Hot Cross Bun Dessert?
There are a lot of different things that you can serve with the hot cross bun dessert. This includes fresh fruit, ice cream, more custard and even chocolate. If you want to do some extra special try using brioche hot cross buns for the recipe. They add an extra deliciousness!
A great way to add some freshness to this creamy dessert is to add some fresh fruit when serving. I would recommend berries like raspberries or strawberries.
IF you want to make this extra special and super sweet add chocolate chips! It works with dark chocolate chips, milk chocolate chips and white chocolate chips. For this recipe I would suggest adding about 100g/ half a cup of chocolate chips. Dark chocolate worked really well. I think that would be my preferred choice.
If you forget to add the chocolate while it’s baking you can drizzle over melted chocolate when it comes out of the oven. Or if you have a chocolate sauce, like the product that is good for drizzling over ice cream, use that!
ICE CREAM, CREAM & CUSTARD
This has been controversial in my house. I think a big scoop of vanilla ice cream with this hot cross bun traybake dessert tastes incredible. Chocolate ice cream and/or caramel ice cream also works beautifully.
Custard also works but I know some people don’t like it as there is already a custard in the hot cross bun dessert. I however think why not add more. Especially a rich vanilla custard!
Cold cream works a treat. Cool cream against the hot dessert is just beautiful! I would suggest single cream but double or heavy cream works too.
EASTER DESSERT IDEAS
A great way to make this Hot Cross Bun Pudding even more special in time for Easter is to add chocolate eggs. I have tried it with mini eggs (chocolate eggs in a sugar shell) and they worked really well. The chocolate inside was soften and squidgy.
Chocolate eggs are great to scatter throughout the hot cross pun pudding too. Add some in the middle of the hot cross buns as well as on top. When using the chocolate Easter eggs which are hollow I would recommend crushing them up a bit. This is so you can sprinkle them around and get that tasty chocolate everywhere through the bake.
Hot Cross Bun Traybake
What I love about baking at the moment is making cakes and bakes as traybakes. This Hot Cross Bun traybake is so moreish. If you love hot cross buns and hot bakes this is a recipe for you to try.
Brioche hot cross bun bread and butter pudding
Have you found and tried brioche hot cross buns? They are amazing. I love normal hot cross buns but there is something special about brioche hot cross buns. They work so well in this recipe too.
There is no need to change anything in the recipe except swap out the traditional hot cross buns for the brioche hot cross buns.
What do I need for Hot Cross Bun Dessert?
For an easy baked dessert it is surprising how few ingredients you need to create this hot cross bun dessert.
300 ml full-fat milk
300 ml double cream (heavy cream to my US friends)
1 vanilla pod – if you don’t have one a teaspoon of vanilla extract will work really well.
4 large eggs
3 tablespoons caster sugar
6 Hot Cross Buns
50 g unsalted butter
Can you freeze bread and butter pudding?
Another great thing about making bread and butter pudding is that it not only tastes amazing fresh from the oven but can be frozen too. You can freeze it either before it’s cooked or once it’s cooked.
I would recommend once it’s cooked as it holds together and the flavour is more intense. It can freeze for a few months. I would say 3 months max.
Check out my recipe for Sweet Hot Cross Buns with Cranberry and Lime. You can also follow this recipe to make normal hot cross buns but use a mix of dried fruit. This will help it to achieve that traditional flavour.
How to make Hot Cross Bun Bread and Butter Pudding – step by step
To make the custard place the whole milk in a saucepan.
Add in the double cream to the milk.
Slice a vanilla pod in half, scrape out the centre and add the centre and pod to the cream and milk mix.
Place on a medium heat and stir as it comes up to a boil. Take it off the heat before it boils. Allow to cool slightly.
In a bow whisk the eggs and extra yolk with the caster sugar.
Slowly pour the warm milk and cream mixture over the eggs, stirring constantly until smooth.
Grease a large ovenproof dish. I either use melted butter and pastry brush to paint it on or use a piece of kitchen paper with some soft butter I rub over.
Slice the Hot Cross Buns into a top and bottom slice. Butter each side of the bread.
Lay the bottom slices up in the oven proof dish.
Pour half of the warm custard mix over the bottom slices of hot cross bun. (remove the vanilla pod)
Pop on the top of the hot cross buns. Dividing it up makes sure the middle of the buns get enough of the custard mix.
Pour over the remaining custard mix. Leave to soak for at about 30 mins.
Heat oven to 180ºC (160ºC fan). Bake for 35-40 mins until golden brown. Serve straight away.
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Hot Cross Bun Dessert
- Medium sized oven proof dish
- Wooden spoon
- Mixing bowl
- 300 ml full fat milk
- 300 ml double cream / heavy cream (heavy cream)
- 1 vanilla pod
- 4 large eggs
- 3 tablespoons caster sugar
- 6 Hot Cross Buns
- 50 g unsalted butter plus extra for greasing
- cinnamon (optional)
- To make the custard place the whole milk in a saucepan.
- Add in the double cream to the milk.
- Slice a vanilla pod in half, scrape out the centre and add the centre and pod to the cream and milk mix.
- Place on a medium heat and stir as it comes up to a boil. Take it off the heat before it boils. Allow to cool slightly.
- In a bow whisk the eggs and caster sugar.
- Slowly pour the warm milk and cream mixture over the eggs, stirring constantly until smooth.
- Grease a large ovenproof dish. I either use melted butter and pastry brush to paint it on or use a piece of kitchen paper with some soft butter I rub over.
- Slice the Hot Cross Buns into a top and bottom slice. Butter each side of the bread.
- Lay the botto slices up in the oven proof dish.
- Pour half of the warm custard mix over the bottom slices of hot cross bun. (remove the vanilla pod)
- Pop on the top of the hot cross buns. Dividing it up makes sure the middle of the buns get enough of the custard mix.
- Pour over the remaining custard mix. Leave to soak for at about 30 mins. (If you want to make it feel even more warming you can add a sprinkle of cinnamon to the hot cross buns before you pop it in the oven.)
- Heat oven to 180C (160C fan). Bake for 35-40 mins until golden brown. Serve straight away.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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