Hot Cross Bun Pudding

Turn leftover hot cross buns into the ultimate Easter dessert with this easy Hot Cross Bun Pudding recipe. Soft, spiced buns are soaked in a rich, creamy chocolate custard, layered with milk and white chocolate chips and baked until golden with a delicious cinnamon-sugar crust.

This comforting Easter bread and butter pudding is the perfect way to use up leftover hot cross buns, whether you’re using classic, fruitless or chocolate chip varieties. It’s simple to prepare, feeds a crowd and is guaranteed to impress at your Easter table.

Serve this warm, indulgent pudding with a scoop of vanilla ice cream or a drizzle of custard for a cosy, crowd-pleasing dessert everyone will love. Whether you’re planning an Easter Sunday dessert or looking for creative ways to use leftover hot cross buns, this recipe is one to save.

Easter, Hot Cross Bun, Dessert, Pudding, Custard, Chocolate, Easter Eggs

Dessert

Yield: 8

Author: Ange Zahn

Print

With ImageWithout Image

Hot Cross Bun Pudding

Transform leftover Hot Cross Buns into a divine dessert with my Hot Cross Bun Pudding! Indulge in the perfect blend of spiced buns, rich chocolate custard, and a golden, crispy top. A must-try recipe that's incredibly delicious! Just a handful of ingredients and minutes of preparation time elevate leftover hot cross buns to an extraordinary dessert experience.

Cook modePrevent screen from turning off

Ingredients

• 1 pack 6 hot cross buns (fruitless)
• 600ml thickened cream
• 3 eggs
• ¼ cup caster sugar
• 1 tablespoon plain flour
• 1 teaspoon vanilla
• 1 teaspoon Hot Cross Bun Spice or CInnamon
• ½ cup Cadbury milk choc chips
• ½ cup Cadbury white choc chips
• Cinnamon sugar to finish off at the end

Instructions

1. Preheat the oven to 160’C Fan forced. Grease a pudding dish and set aside.
2. In a large jug, pour cream, eggs, caster sugar, flour, vanilla and Hot Cross Bun spice/cinnamon. Whisk until all combined and set aside.
3. Cut each Hot Cross Bun in half and set aside 4 of your best tops for later.
4. Cut the bases and two tops into 6 cubes and put into the dish. Spread out evenly. Sprinkle half the chocolate chips over the bread and pour the custard carefully over the top.
5. Sprinkle with the remaining choc chips and place the remaining 4 tops into the custard.
6. Cover with alfoil and cook for 50 minutes or until the custard has set. Remove the alfoil and cook for a further 5 minutes or until lightly golden on top. Allow to rest 10 minutes before serving.
7. Sprinkle with cinnamon sugar and serve with ice cream or custard.

Nutrition Facts

Calories

408.58

Fat

34.55 g

Sat. Fat

20.55 g

Carbs

24.48 g

Fiber

0.83 g

Net carbs

23.63 g

Sugar

10.83 g

Protein

5.47 g

Sodium

155.42 mg

Cholesterol

146.64 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

All rights reserved for Cooking With Ange

Did you make this recipe?

Tag @cooking_with_ange_ on instagram and hashtag it #cookingwithange