Hot cross bun bread and butter pudding

Hot cross bun bread and butter pudding is a delicious twist on the classic British dessert. It's both a great way to use up leftover hot cross buns and makes a fabulous Easter dessert. With just a few ingredients, it's comforting, slightly indulgent and sure to be enjoyed.

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Growing up in the UK, hot cross buns were always something I looked forward to in the run up to Easter. We would sometimes make them at home, but I'd happily enjoy many a store bought one while I could, too. The combination of gently sweet, soft bread, the dried fruit and warm spices are so good.

These days the hot cross bun season (just like foods, decorations etc for most festivities, it seems) has grown longer so you can buy them for many months. Which may mean there's a higher chance of you having some leftovers hanging around, which is where this tasty treat comes in handy. Though you might want to buy some extra on purpose as it's so good.

What are hot cross buns?

Hot cross buns are a traditional British sweet bread roll containing warm spices and dried fruit. They are traditionally enjoyed on Good Friday as a way to break Lent, and the cross is as you might expect symbolic of the Easter cross. 

These lovely breads are popular not just in the UK, but in the Commonwealth countries like Australia, New Zealand, Canada, India as well as making their way to the US and elsewhere, too.

US versions typically have an iced cross rather than the British dough style cross. And in general, you will now find a range of variations like chocolate hot cross buns (well worth a try!), caramel or with different fruits. Though I still have a big soft spot for the original.

What is bread and butter pudding?

Bread and butter pudding is a traditional British dessert that has been around since at least the 18th century. It most likely evolved from the even older bread pudding that can be traced back to the 11th century. While both dishes are essentially ways to use up leftover, stale bread, there are a couple differences.

British bread pudding is a heavier, almost cake-like dish while bread and butter pudding is a little lighter. Though it's all relative, since it is, after all, a combination of bread and a custard mixture.

To be even more confusing, as I mention in my panettone bread and butter pudding recipe, American bread pudding is closer to British bread and butter pudding. Just you typically use chunks rather than slices of bread and it's often sweeter. 

Names aside, it's a wonderfully tasty, humble dish that gives bread a new life as a tasty dessert. "Pudding" is the English term for dessert, particularly in the everyday rather than fancy high-end sense. Bread and butter pudding is a classic example, and one of the most popular for good reason. 

Bread and butter pudding components

The basic components of a bread and butter pudding (including this one) are:

• Bread base - in this case the hot cross buns. Generally, slightly stale is best to absorb better, but even fresh will work, it just might go slightly stodgier. 
• Butter - hence the name, this adds some extra richness. You typically butter the slices of bread so you get some throughout the dish.
• Custard - this brings the dish together and has milk and egg as the main ingredients and a little sugar to sweeten. Some add some cream, to make a little richer, and vanilla for additional flavor, as I do here.
• Mix-ins - for a classic bread pudding, you scatter some dried fruit between the bread, but here I've used some chocolate and marmalade as expanded on below.

Hot cross buns are great for bread and butter pudding as they already have some tasty dried fruit in them, which you would typically add. So you don't really need to add any more. Gluten free and other flavors of hot cross bun will work here too.

While you may not need extra dried fruit, I have made a couple other additions, which are optional but really tasty. Since hot cross buns typically have a bit of citrus from candied peel, I have added some marmalade to boost the citrus flavor. This is an addition you sometimes see in bread and butter pudding anyway as the flavor works well, being both sweet and a little tart. Plus, it looks pretty too.

In addition, I've added some chocolate chips in there for an extra bit of indulgence. You by no means have to include the chocolate, of course, but the little gooey bursts in there are really tasty. Since this is typically an Easter time treat, you could instead use some broken up Easter egg in there (another leftover being used up!). 

Making the pudding

This comes together really easily as you simply slice up the hot cross buns, spread on some butter and marmalade, then layer them in a baking dish. I like to have the pieces at a slight angle so you get corners sticking out that can become a little crisp and brown. Tuck some chocolate chips in between the layers as you go.

Separately, mix together the egg, milk, cream, sugar and vanilla for the custard. You want to make sure the eggs are sufficiently broken up and mixed through so you don't get little lumps of egg, but you don't need to beat in lots of air. Pour this mixture evenly over the prepared buns.

It's worth giving the hot cross buns a little time to soak up the custard before baking. So, if you like, you can prepare it ahead and chill in the fridge until needed (up to overnight). This makes it a great dish for entertaining, whether as a dessert or even as something to add to a brunch. 

Before you bake, sprinkle a little coarse sugar over the top to help give a nice crisp top. Then place the dish in the oven to bake until the custard sets and it is golden on top. Yes, you have a little time to wait, but it will be well worth it!

Once crisp on top, check the liquid by cutting slightly into the pudding. If it seems liquid underneath, you might want to give it a minute or two more. When cooked, give the pudding a couple minutes to cool slightly before serving to help the custard to set fully.

How to serve

You can enjoy this it as it is, but it will also be great with cream, custard, ice cream. Some berries alongside may help it feel a little less indulgent, but hey, that's half the enjoyment of this dish. 

This is best enjoyed warm, and fresh is that bit more fluffy. Though you can also enjoy any leftovers a day or two later. You can eat leftovers cold, but I would recommend gently re-heating by warming in a low oven. You could also warm in the microwave though the texture doesn't tend to be quite as good.

This hot cross bun bread and butter pudding is a delicious seasonal twist on the classic dessert. It's easy to make, comforting and deliciously indulgent with lots of lovely flavors. Well worth enjoying over Easter, or really any excuse you can find.

Try these other comforting desserts:

• Germknödel Austrian jam-filled steamed sweet dumplings
• Arroz con leche, Spanish rice pudding
• Blueberry soup, a lovely Swedish sweet dessert (or breakfast) soup
• Plus get more dessert recipes and British recipes in the archives.

I used this rectangular baking dish for this recipe which was a great fit. 

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

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