Easter might come and go. If you’re anything like me, hot cross buns linger a little longer on the counter than they should. Instead of letting them go stale, why not turn those spicy, sweet buns into something even more indulgent?

Enter: Hot Cross Bun Bread and Butter Pudding — the nostalgic British classic with an Easter twist. It’s warm, custardy, lightly spiced, and the perfect way to give those leftover buns a second life. Plus, it’s ridiculously easy to make.

A Little Pudding History

Bread and butter pudding has humble roots. It was originally a frugal way to use up old bread, eggs, and milk in 18th-century England. Over time, it evolved into a beloved comfort dish, appearing on pub menus and family dinner tables across the UK.

This Easter-inspired version uses hot cross buns for an extra boost of spice, and fruitiness. The result? A golden, crisp top with a soft, custardy middle that melts in your mouth.

bread and butter pudding made with hot cross buns on a blue plate with whipped cream

Prep Time:10

Cook Time:30

Total Time:40

Ingredients

6 hot cross buns Slightly stale is perfect. Use either fruit or chocolate buns. I used both!
50 g softened butter for spreading over the buns
3 large eggs or 4 small
1½ cups whole milk
1½ cups cream (or heavy cream)
¼ cup sugar
1 tsp vanilla extract
icing sugar for dusting
¼ cup jam if you want to add some, I used raspberry, and it was lovely.

Instructions

Preheat the oven to 170°C (340°F) and butter a medium-sized ovenproof dish.
Slice the hot cross buns into slices horizontally and butter each cut side.
Arrange the buns in the dish, overlapping slightly. You can stand them up or lay them flat — rustic is beautiful!
Whisk together the eggs, milk, cream, sugar, and vanilla in a jug or bowl.
Pour the custard over the buns slowly, making sure each piece soaks it up. You want the bun slices to be covered in the custard.
Get a roasting pan that is bigger than your dish with the pudding in it. Pop the pudding dish into the roasting pan and place it into the oven. Add hot water to the roasting pan and add enough that it goes halfway up the side of the pudding dish. This is an important step; the water surrounding the pudding dish makes for a nicely cooked custard.
Bake for 30–40 minutes, or until the custard is just set and the tops of the buns are golden brown.
Cool slightly. Then, dust with icing sugar. Serve warm with a scoop of vanilla ice cream. Alternatively, you can drizzle cream on top.

Servings: servings

Author: Farmers Wife Homestead

Tips & Twists

Chocolate lovers? Toss in a few chunks of dark chocolate before baking.
Dairy-free option: Use plant-based milk and cream, and dairy-free butter — it still turns out dreamy.
Mini version: Make individual servings in ramekins for a dinner party dessert.

Why You’ll Love It

This dessert is warm, comforting, and packed with spiced flavor. It’s a great way to reduce waste and turn a simple leftover into a showstopper. You can enjoy this pudding for Easter brunch. It is perfect for a Sunday dinner treat. It’s also wonderful for just a cozy night in. This pudding is pure comfort food magic.

What to Serve With It

Vanilla ice cream (for that hot-and-cold contrast)
Pouring cream or custard
Greek yogurt with a drizzle of honey
A cup of tea or mulled wine for maximum comfort vibes

Hot Cross Bun Bread and Butter Pudding: The Ultimate Easter Leftover Treat

A Little Pudding History