Olive Magazine
Hot Cross Bun Bread and Butter Pudding Recipe

Hot cross bun bread and butter pudding

Published: January 28, 2021 at 11:13 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

Got leftover hot cross buns to use up? Make this ramped up version of the British classic pudding, perfect for Easter entertaining

Nutrition:
NutrientUnit
kcal460
fat25.1g
saturates14.2g
carbs47g
sugars30.3g
fibre1.4g
protein8.6g
salt0.4g
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Try our hot cross bun bread and butter pudding. It's a great way to use up leftover homemade hot cross buns. Next, try more of our exciting Easter baking ideas, including an impressive Easter cheesecake, Easter cupcakes, chocolate hot cross buns and vegan hot cross buns.

For more bread and butter pudding ideas try our bread pudding, classic bread and butter pudding, brioche bun bread and butter pudding, croissant bread and butter pudding and chocolate bread and butter pudding

Try our hot cross bun bread and butter pudding. It's a great way to use up leftover homemade hot cross buns. Next, try more of our exciting Easter baking ideas, including an impressive Easter cheesecake, Easter cupcakes, chocolate hot cross buns and vegan hot cross buns.

For more bread and butter pudding ideas try our bread pudding, classic bread and butter pudding, brioche bun bread and butter pudding, croissant bread and butter pudding and chocolate bread and butter pudding

Ingredients

  • 200ml double cream
  • 400ml whole milk
  • 3 eggs
  • 75g caster suagr
  • 1 tsp vanilla extract
  • 2 tbsp Cointreau
  • 1 orange, zested
  • 50g butter, room temperature
  • 8 hot cross buns, halved
  • 4 tbsp shredless marmalade, plus extra to glaze
  • ice cream or pouring cream, to serve
  • 200ml double cream
  • 400ml whole milk
  • 3 eggs
  • 75g caster suagr
  • 1 tsp vanilla extract
  • 2 tbsp Cointreau
  • 1 orange, zested
  • 50g butter, room temperature
  • 8 hot cross buns, halved
  • 4 tbsp shredless marmalade, plus extra to glaze
  • ice cream or pouring cream, to serve

Method

  • STEP 1

    Pour the cream and milk into a pan, and heat gently to just below simmering point. Whisk together the eggs and sugar in a large bowl. Gradually whisk in the hot liquid, then stir in the vanilla extract, Cointreau and orange zest.

  • STEP 2

    Butter the buns and spread with marmalade, then sandwich back together and cut all but one in 1 /2 so you have 14 semi-circles in total, plus 1 whole.

  • STEP 3

    Arrange around the whole bun in a 26cm round baking dish and pour over the custard. Leave to soak for 15 minutes. Heat the oven to 160C/fan 140C/gas 3 and put in a heavy baking sheet.

  • STEP 4

    Gently press the buns down into the custard before putting the dish on the hot baking sheet. Bake for 35-40 minutes or until the custard is just set. Brush with more marmalade and leave in the dish for 10 minutes before spooning out and serving with ice cream or pouring cream.

  • STEP 5

    Pour the cream and milk into a pan, and heat gently to just below simmering point. Whisk together the eggs and sugar in a large bowl. Gradually whisk in the hot liquid, then stir in the vanilla extract, Cointreau and orange zest.

  • STEP 6

    Butter the buns and spread with marmalade, then sandwich back together and cut all but one in 1 /2 so you have 14 semi-circles in total, plus 1 whole.

  • STEP 7

    Arrange around the whole bun in a 26cm round baking dish and pour over the custard. Leave to soak for 15 minutes. Heat the oven to 160C/fan 140C/gas 3 and put in a heavy baking sheet.

  • STEP 8

    Gently press the buns down into the custard before putting the dish on the hot baking sheet. Bake for 35-40 minutes or until the custard is just set. Brush with more marmalade and leave in the dish for 10 minutes before spooning out and serving with ice cream or pouring cream.

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