Hot Cross Bun Bread and Butter Pudding

Name: Hot Cross Bun Bread and Butter Pudding
Total time: 1 h 10 min
Cuisine: British
Ingredients: 6 hot cross buns, split in half; 50g butter, softened, plus extra for greasing; 3 large eggs; 300ml whole milk; 200ml double cream; 50g caster sugar; 1 tsp vanilla extract; 2 tbsp apricot jam; 1 tbsp demerara sugar

Spiced, fruity hot cross buns baked in a vanilla custard until crisp on top and soft underneath. A good use for stale buns.

Time1 hr 10
LevelEasy
Costabout £0.65 a head
Oven170°C (150°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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6hot cross bunssplit in half
50 gbuttersoftened, plus extra for greasing
3large eggs
300 mlwhole milk
200 mldouble cream
50 gcaster sugar
1 tspvanilla extract
2 tbspapricot jam
1 tbspdemerara sugar

Method

1
Heat the oven to 170°C (150°C fan). Grease a 1.5 litre baking dish. Spread the cut sides of the buns with the softened butter and arrange them in the dish, overlapping, with the tops facing up.
2
Whisk the eggs, milk, cream, caster sugar and vanilla together in a jug.
3
Pour the custard slowly over the buns. Leave to soak for 20 minutes so the buns drink it up.
20 min
4
Sprinkle the demerara sugar over the top. Bake for 35 to 40 minutes until the custard is just set with a slight wobble and the tops of the buns are crisp and dark.
40 min
5
Warm the apricot jam with a splash of water in a small pan and brush it over the hot pudding for a glossy finish. Serve warm.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.