Hot cross bun bread and butter pudding recipe

serves 6
1 hour 15 minutes


  • 6 hot cross buns
  • 50g of butter, soft enough to spread
  • 3 eggs
  • 60g of caster sugar
  • 1 tsp vanilla essence
  • 250ml of milk
  • 150ml of double cream


Preheat the oven to 170°C/gas mark 3. Butter an ovenproof dish
Slice the hot cross buns in halves and butter both sides of the bottom halves and then arrange in an oven proof dish
Whisk together the remaining ingredients and slowly pour half the mixture over the bottom halves, ensuring everything is covered
Butter the top halves of the buns, place on top of the bottom halves. Dot with a few bits of butter to make sure the tops don't get too dark. Then pour the rest of the mixture over the buns. Ideally leave to soak for about an hour but I made at lunchtime so just put in the oven after only five minutes soaking!
Bake for about 45 minutes or until puffy and rich dark brown