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Indulgent Hot Cross Bun Bread & Butter Pudding.

Posted by Lorraine on 3rd Apr 2018

Our Indulgent Hot Cross Bun Bread & Butter Pudding is just amazing and the perfect post Easter pud. It's seriously tasty & better still this recipe couldn't be easier to make. If you're looking for an easy homemade dessert that's sure to please everyone around the table, both children and adults alike, then you're in the right place.I'm too easily drawn to the delicious scent of hot cross buns filling the air in my local bakers and often succumb to temptation resulting in a rather large stash in our home throughout March and April! Hot cross buns don't need to be fresh for this pudding, in fact slightly stale hot cross buns work beautifully in this recipe making it an ideal dessert for using up my stack of Easter buns that have gone past their best.To make your own bread and butter pudding with a little twist simply follow our Indulgent Hot Cross Bun Bread & Butter Pudding recipe below, you'll be pleased you did!

Indulgent Hot Cross Bread & Butter Pudding.Easter Bread & Butter Pudding

Serves - 6-8Prep Time - 10 Minutes plus 45 minutes soaking.Cooking Time – 30 minutesIngredients;
  • 6 Hot Cross Buns (Or 300g Panettone, white bread, croissants or brioche)
  • 35g Raisins (optional but highly recommended!)
  • 300ml Milk
  • 250ml Double cream
  • 40g Caster sugar
  • 3 Eggs
  • ½ Lemon – zest only
  • 1 - 2 Tbsp Apricot preserve.
  • Pinch of nutmeg.
  • 40g Butter plus extra for greasing.
  1. Preheat oven to 180C.
  2. Slice the hot cross buns into three and spread butter on the top slice and spread the bottom slice with apricot preserve then arrange in a buttered ovenproof dish. Layer so that the cross is displayed on the top and is visible.Easter Bread & Butter Pudding
  3. Scatter the raisins over the hot cross buns.
  4. In a jug, beat the eggs then gradually add the milk, cream, sugar and lemon zest. Pour over the hot cross buns.  Allow to soak for 45 minutes.Easter Bread & Butter Pudding
  5. Scatter a little nutmeg over the pudding before baking for 25-30 minutes or until golden.
  6. Serve warm with custard.
Author Tips.Also works well using substituting the apricot conserve with lemon curd.This pudding is great made at Christmas time using left over panettone and tastes lovely using brandy infused raisins or sultanas. Why not try smothering brandy butter or mincemeat over your panettone too for a delicious alternative.If you're looking for other sweet treats to indulge in then look no further than these delicious soft centered and super chocolatey ‘Mini Egg Chocolate Brownies’. They're a pretty amazing creation with gorgeous a fudgy centre and a special Easter twist, ideal if you have a mass of Easter chocolate that you want to use up! We love these Cadburys Cream Egg Chocolate Cupcakes too. These cupcakes are guaranteed to put a smile on the faces of all your friends and family and they are super tasty too. 
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