This easy hot cross bun bread and butter pudding recipe is the perfect Easter dessert for using up leftover hot cross buns. It's warm, comforting, and incredibly easy to make using ready made custard, so there's no need to start from scratch. You might also like my easy Easter simnel cake muffins!
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Quick Summary - Hot Cross Bun Bread and Butter Pudding with Ready Made Custard
I first started making this after Easter when we always had a few hot cross buns going slightly stale on the counter. Instead of letting them go to waste, this became my go-to dessert - quick, comforting, and always a hit with the family (especially served warm with extra custard!).
- Beth (Effortless Foodie)
🕒 Ready In: 38 minutes
👪 Serves: 6
🍽 Calories: 299
🥣 Main Ingredients: Hot cross buns, ready made custard, milk, butter, vanilla extract, raisins
📖 Dietary Info: Vegetarian; contains gluten, dairy, and eggs (can be adapted to be dairy-free)
👌 Difficulty: Easy
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With just 8 minutes of prep and 30 minutes in the oven-plus easy air fryer and slow cooker options below-you'll have a golden hot cross bun pudding filled with soft, spiced buns and creamy custard. It's rich, cosy, and completely irresistible.
Love quick Easter desserts? Try my easy Easter meringues with mini eggs!
Loved this so very much I made two. So yummy and makes the kitchen smell so good. This will be my new Easter tradition.
- Susan
Jump to:
- Quick Summary - Hot Cross Bun Bread and Butter Pudding with Ready Made Custard
- ✔️ Why you'll love this hot cross bun bread and butter pudding recipe!
- 🛒 Key Ingredients
- Need to substitute an ingredient?
- 📖 Variations
- 🔪 How to make bread and butter pudding with hot cross buns
- Alternative Cooking Methods
- Top Tips
- 🍴 Serving suggestions
- Storage
- ❓ Frequently asked questions
- Troubleshooting Guide
- 😋 More easy Easter desserts
- Recipe
- 💬 Comments
✔️ Why you'll love this hot cross bun bread and butter pudding recipe!
- Quick, budget-friendly, and easy Easter dessert.
- Made with just 6 simple ingredients.
- Perfect for using up stale hot cross buns.
- Easily doubled to feed a crowd.
- Delicious served with cream, ice cream, or extra custard.
- Ideal for Easter Sunday using leftover hot cross buns.
🛒 Key Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Hot Cross Buns - I use shop-bought hot cross buns, but homemade works too; for best results use slightly stale buns (day-old sweet rolls/spiced buns) so they soak up the custard.
Custard - Ready-made custard keeps this recipe quick and easy.
Milk - Adds extra creaminess and loosens the custard (use whole or semi-skimmed/2% milk, or plant-based alternatives).
Vanilla Extract - Enhances the flavour of the custard-use extract rather than essence for the best taste.
Butter - Softened butter is spread on the buns for richness.
Raisins - Adds sweetness and texture (or swap for sultanas or dried cranberries).
Chocolate Chips - Optional, but perfect for a richer twist (or use chopped chocolate or white chocolate).
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Chocolate - Use chocolate chip hot cross buns or add chocolate chips for a richer hot cross bun bread and butter pudding.
- Cinnamon - Add a pinch of cinnamon or mixed spice to the custard for extra warmth.
- Jam - Spread the buns with jam or marmalade for a fruity twist.
- Brioche - Swap hot cross buns for brioche or other enriched stale bread for a buttery texture.
- Orange - Grate orange zest into the custard for a fresh, citrusy flavour.
- Boozy - Add a splash of liqueur like Grand Marnier for a grown-up version.
- Alternative breads - Try panettone, saffron cake, or any leftover stale bread.
- Low-fat - Use reduced-fat custard, skimmed milk, and skip the butter.
- 4 Ingredients - Skip the vanilla and raisins to make a super quick 4 ingredient hot cross bun bread and butter pudding.
- Toppings - Finish icing sugar, or a sprinkle of demerara sugar for crunch.
🔪 How to make bread and butter pudding with hot cross buns
Prep: Preheat the oven to 180°C (160°C fan / Gas 4 / 350°F).
One: In a jug whisk together the ready-made custard, milk, and vanilla extract.
Two: Slice the hot cross buns in half with a bread knife and butter both sides of the hot cross bun halves. Sprinkle over the raisins (reserving a tablespoon for the top of the pudding) before sandwiching the hot cross buns back together.
Three: Place the hot cross buns in a baking dish (about 2-litre capacity).
Four: Pour over the custard mixture and sprinkle on the reserved raisins.
Five: Bake in a preheated oven for 25-30 minutes until golden brown and bubbling.
Alternative Cooking Methods
Air Fryer Hot Cross Bun Bread and Butter Pudding
- Preheat air fryer to 160°C (320°F)
- Place the pudding in a heatproof dish that fits your basket
- Cook for 15-20 minutes
- Cover loosely with foil if the top browns too quickly
👉 Ideal for smaller portions and quicker cooking.
Slow Cooker Hot Cross Bun Bread and Butter Pudding
- Cook on:
- LOW: 2-3 hours
- HIGH: 1-1.5 hours
- Leave the lid slightly ajar for the last 30 minutes
👉 Creates a softer, more spoonable pudding.
Top Tips
- Use stale hot cross buns or stale bread for the best texture-they soak up the custard beautifully
- Buns not stale? Halve the buns and bake for 3-4 minutes to dry them out quickly
- If you have time, leave the assembled pudding to sit for 1 hour before baking so the buns absorb all that creamy custard
- Sprinkle a little sugar on top for a lightly caramelised finish
- Don't overbake-aim for a slight wobble in the centre for the perfect texture
🍴 Serving suggestions
Serve the hot cross bun and butter pudding with more creamy custard, pouring cream, vanilla ice cream, or mini egg ice cream for a spectacular Easter dessert!
Storage
Store - Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat - Reheat in the microwave until hot.
Freeze - Place leftovers in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before reheating in the microwave.
❓ Frequently asked questions
Hot cross buns are sweet, and flavoured with ground mixed spice, grated orange zest, and dried fruits such as currants.
Yes, you can prepare the recipe ahead of time and refrigerate it until you are ready to bake it. You may need to add a few extra minutes to the cooking time if the dish is cold when you put it in the oven.
Yes, you can use other types of dried fruit, such as cranberries, cherries, or apricots, or even fresh fruit, such as sliced apples or pears. Experiment and see what you like best!
Yes, you can use gluten-free hot cross buns or bread to make this recipe gluten-free. Just make sure to check that all the other ingredients are also gluten-free.
Troubleshooting Guide
If your hot cross bun bread and butter pudding doesn't turn out quite right, these simple fixes will help you get perfect results every time.
Pudding is too dry - Add more custard or milk and ensure the buns are fully soaked before baking.
Pudding is too soggy - Cook for longer or let it stand after baking to firm up.
Top is browning too quickly - Cover loosely with foil during cooking.
Custard hasn't set - Bake a little longer until the centre has a slight wobble.
Buns are still dry in places - Allow more soaking time so the stale bread absorbs the custard evenly.
Not enough flavour - Boost with vanilla, cinnamon, or orange zest.
😋 More easy Easter desserts
- Easter Rocky Road
- Creme Egg Brownies
- Mini Egg Tiffin
- Mini Egg Brownies
- Mini Egg Nests
- Easter Meringue Nests
- Easy Sherry Trifles
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Easy Hot Cross Bun Bread and Butter Pudding Recipe
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Ingredients
- 6 Hot Cross Buns halved
- 400 ml Custard ready made custard
- 200 ml Whole Milk
- 1 teaspoon Vanilla Extract
- 2 tablespoon Butter softened
- 50 g Raisins
Instructions
- Preheat the oven to 180℃ (160 fan/ 350℉/ Gas 4) and grease an ovenproof baking dish.
- In a jug whisk together the ready-made custard, milk, and vanilla extract.400 ml Custard, 200 ml Whole Milk, 1 teaspoon Vanilla Extract
- Slice the hot cross buns in half with a bread knife and butter both sides of the hot cross bun halves. Sprinkle over the raisins (reserving a tablespoon for the top of the pudding) before sandwiching the hot cross buns back together.6 Hot Cross Buns, 2 tablespoon Butter, 50 g Raisins
- Place the hot cross buns in a baking dish (about 2 litre capacity).
- Pour over custard mixture and sprinkle on the reserved raisins.
- Bake in a preheated oven for 25-30 minutes or until golden brown and bubbling.
- Sprinkle with chocolate chips, more raisins and dust with icing sugar if desired.
Notes
- Use slightly stale hot cross buns or stale bread for best texture; if fresh, dry them in the oven for 3-4 minutes first.
- Let the pudding stand for up to 1 hour before baking so the custard fully absorbs.
- Don't overbake-centre should have a slight wobble when done.
- Cover loosely with foil if the top browns too quickly.
- Air fryer: Cook at 160°C (320°F) for 15-20 minutes in a heatproof dish; cover with foil if needed.
- Slow cooker: Cook on LOW for 2-3 hours or HIGH for 1-1.5 hours; leave lid slightly ajar at the end.
- For a no cream version, use ready made custard and milk.
Soniya says
Oh my goodness... Two of my favorite dishes in one.... Definitely making them this weekend.. super excited to try it.
Susan says
Loved this so very much I made two. So yummy and makes the kitchen smell so good. This will be my new Easter tradition.
Gina says
Wow - this was delicious! I sometimes find hot cross buns a the drier side so this was the perfect way to fix that!
Sharon says
You definitely took hot cross buns to a new and exciting level with this dessert. It will be going on my Easter menu for sure.
Emily Flint says
This pudding turned out perfectly. Although mine didn't look quite as pretty as yours, it tasted delicious!
Dannii says
This is always our go-to way to use left leftover hot cross buns at Easter time. SO good.