I’ll be honest—when my British friend first suggested hot cross bun bread pudding for our Easter brunch, I thought she was crazy trying to turn perfectly good holiday bread into dessert when regular bread pudding already exists. But then I watched my family devour this fragrant, custardy creation that tasted like Easter morning in a spoon, and I knew this traditional British comfort food was pure holiday magic. Now this hot cross bun bread pudding is my secret weapon for using up leftover Easter buns while creating something that feels special and nostalgic, and I’m pretty sure my guests think I’ve mastered authentic British desserts (if only they knew how simple this warming comfort food actually is to make).
Here’s the Thing About This Recipe
The secret to making hot cross bun bread pudding that tastes authentically British is understanding how the spiced, fruited buns already contain most of the flavoring you need, so the custard base should enhance rather than compete with those traditional flavors. What makes this Easter bread pudding work is how the hot cross buns’ characteristic spices—cinnamon, nutmeg, and often allspice—create layers of warm flavor that regular bread pudding can’t match. I learned the hard way that day-old or slightly stale hot cross buns actually work better than fresh ones because they absorb the custard without falling apart into mush. The raisins add extra fruit sweetness while the crosses on top create beautiful caramelized patterns that make this look as special as it tastes. It’s honestly that simple—no complicated techniques needed, just good soaking time and proper custard ratio.
The Lineup – Let’s Talk Ingredients
Good hot cross buns make all the difference in authentic flavor—whether you buy them from a bakery or make your own, they should be fragrant with spices and dotted with currants or raisins. Day-old buns are actually perfect because they’re firm enough to hold their shape while soaking up the custard beautifully. If your buns are very fresh, let them sit out overnight to dry slightly.
Whole milk creates the richest, creamiest custard base—don’t substitute low-fat milk because you need that richness to balance the spiced bread and create proper texture. Fresh eggs should be room temperature for easier mixing and smoother custard. Real vanilla extract adds depth that complements the existing spices without overwhelming them.
The additional spices—cinnamon and nutmeg—enhance what’s already in the buns rather than starting from scratch. Extra raisins add more fruit sweetness and texture variety throughout the pudding. Good butter for greasing ensures easy serving and adds richness. Serious Eats has an excellent guide to bread pudding techniques that taught me the science behind achieving perfect custard absorption and texture.
Here’s How We Do This (Step by Step)
Start by cranking your oven to 350°F and generously greasing a 9×13-inch baking dish with butter—this size gives you the perfect depth for proper custard-to-bread ratio and even cooking. Here’s where I used to mess up: I’d use a dish that was too deep and the center wouldn’t cook through properly.
Slice your hot cross buns into thick pieces and arrange them in the prepared dish, overlapping slightly and sprinkling the extra raisins between layers. The arrangement should look abundant and fill the dish nicely without being too tightly packed.
Whisk together eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg until completely smooth and well combined—this custard base should taste rich and slightly sweet with warming spice notes that complement the buns.
Pour the custard mixture evenly over the arranged hot cross buns, making sure every piece gets soaked. Here’s my secret: use a spoon to gently press down any pieces that aren’t absorbing the liquid, but don’t mash them.
Let the whole thing sit for 15 minutes to allow the buns to absorb the custard—this soaking time is crucial for proper texture and prevents dry spots that ruin bread pudding.
Bake for 30-35 minutes until the top is golden brown and the custard is set but still slightly jiggly in the center. The crosses on the buns should be beautifully caramelized and the whole dish should smell like Easter morning. This classic bread pudding recipe uses similar custard techniques if you want to explore more traditional bread pudding variations.
If This Happens, Don’t Panic
Bread pudding turned out dry and dense? You probably didn’t use enough custard or didn’t let it soak long enough. That’s absorption error, and bread pudding needs generous liquid and proper soaking time for creamy texture.
Custard didn’t set properly and looks runny? You might have used too much milk or not baked it long enough. This hot cross bun bread pudding should be set but still slightly soft in the center when done.
Top burned before center cooked through? Your oven was probably too hot or the dish was too shallow. Cover with foil for the last 10 minutes if the top is browning too quickly.
When I’m Feeling Creative
When I’m feeling fancy, I’ll add a splash of brandy or rum to the custard for adult sophistication that makes this feel more like a proper British dessert. Sometimes I layer in sliced bananas or fresh berries for extra fruit that complements the traditional raisins beautifully.
My special occasion version includes a drizzle of warm custard sauce or cream anglaise served alongside for extra richness that makes it feel worthy of holiday entertaining. Around Christmas, I’ll make it with leftover Christmas stollen for a similar effect with different seasonal flavors.
What Makes This Recipe Special
This hot cross bun bread pudding represents the beautiful British tradition of transforming leftover holiday foods into new comfort dishes that extend seasonal celebrations while preventing waste. Hot cross buns themselves have centuries of Easter tradition behind them, originally marked with crosses to symbolize the crucifixion and made with spices that were once precious and reserved for special occasions. What sets this apart from regular bread pudding is how the spiced, fruited buns bring complexity and tradition that transforms humble bread pudding into something that connects us to Easter history and British culinary heritage. The history of hot cross buns shows how these sacred breads evolved from religious symbols into beloved seasonal treats that inspire creative uses like this comforting pudding.
Things People Ask Me About This Recipe
Can I use store-bought hot cross buns for this Easter dessert? Absolutely! Good bakery or even grocery store hot cross buns work perfectly. Day-old buns are actually ideal because they absorb the custard better without falling apart.
What if I don’t have leftover hot cross buns? You can buy them specifically for this recipe, or substitute with other spiced, fruited breads like challah with added raisins and cinnamon, though you won’t get the authentic flavor.
How do I know when the bread pudding is properly set? The center should be just slightly jiggly when you shake the dish, and a knife inserted near the center should come out mostly clean with just a few moist crumbs.
Can I make this British comfort food ahead of time? You can assemble it up to 4 hours ahead and refrigerate, but add 5-10 minutes to the baking time since it’s starting cold. It’s best served warm from the oven.
What’s the best way to serve this holiday bread pudding? Warm from the oven with a dusting of powdered sugar, drizzle of maple syrup, or alongside custard sauce or vanilla ice cream for extra indulgence.
How long does this Easter dessert keep? Covered in the refrigerator for up to 3 days, but it’s best within 24 hours. Reheat individual portions gently in the microwave or oven to restore warmth and texture.
Before You Head to the Kitchen
I couldn’t resist sharing this hot cross bun bread pudding because it’s the dessert that taught me how holiday traditions can be extended and transformed into new comfort foods that honor the past while creating fresh memories. The best Easter celebrations are when you serve something that tastes like tradition and love while making practical use of seasonal ingredients that might otherwise go to waste. Trust me—once you taste how hot cross buns transform ordinary bread pudding into something fragrant, spiced, and deeply comforting, you’ll have a new appreciation for British ingenuity and the way seasonal foods can bring families together around the table.
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Hot Cross Bun Bread Pudding
Description
Warm, spiced, and deeply comforting—this hot cross bun bread pudding transforms traditional Easter bread into a custardy dessert that celebrates British holiday traditions while creating new comfort food memories.
Prep Time: 20 minutes | Soak Time: 15 minutes | Cook Time: 35 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10 portions
Ingredients
- 6 hot cross buns, preferably day-old, sliced into thick pieces
- 2 cups whole milk (don’t substitute low-fat for best texture)
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon (enhances the buns’ existing spices)
- 1/4 teaspoon ground nutmeg
- 1/4 cup additional raisins (beyond what’s in the buns)
- 2 tablespoons butter for greasing
- Powdered sugar for dusting (optional)
- Maple syrup for serving (optional)
Instructions
- Preheat your oven to 350°F and generously grease a 9×13-inch baking dish with butter.
- Slice hot cross buns into thick pieces and arrange in the prepared dish, overlapping slightly for good coverage.
- Sprinkle additional raisins evenly between and over the bread pieces for extra fruit throughout.
- In a large bowl, whisk together eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg until completely smooth.
- Pour the custard mixture evenly over the arranged hot cross buns, ensuring all pieces are well-soaked.
- Gently press down any pieces that aren’t absorbing liquid, but don’t mash the bread.
- Let stand for 15 minutes to allow the buns to fully absorb the custard—this step is crucial for proper texture.
- Bake for 30-35 minutes until the top is golden brown and the custard is set but still slightly soft in the center.
- Remove from oven and let cool for 10 minutes before serving to allow custard to finish setting.
- Serve warm, dusted with powdered sugar or drizzled with maple syrup if desired.
Nutrition Information (Per Serving):
- Calories: 215
- Carbohydrates: 32g
- Protein: 7g
- Fat: 7g
- Fiber: 2g
- Sodium: 185mg
- Calcium: 12% DV from milk and eggs
- Vitamin A: 8% DV from dairy ingredients
- Traditional spices: Warming cinnamon and nutmeg for comfort
Notes:
Day-old hot cross buns work best for proper custard absorption. Don’t skip the soaking time—it’s essential for even texture. The center should be just slightly jiggly when done, not completely firm.
Storage Tips:
Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in microwave for 30-60 seconds or in 300°F oven for 10 minutes to restore warmth and texture.
Serving Suggestions:
Easter Brunch: Perfect finale to holiday breakfast with coffee and fresh fruit British Tea: Serve with proper tea and clotted cream for authentic experience Comfort Dessert: Ideal with vanilla ice cream or warm custard sauce for indulgent treat Family Gathering: Wonderful shared dessert that sparks conversation about traditions
Mix It Up (Recipe Variations):
Boozy Version: Add 2 tablespoons brandy or rum to custard for adult sophistication Fruit Enhanced: Layer in sliced bananas or fresh berries for extra seasonal appeal Chocolate Drizzle: Finish with melted chocolate for modern twist on traditional dessert Individual Portions: Make in ramekins for elegant single-serving presentations
What Makes This Recipe Special:
This traditional British technique transforms holiday bread into comforting dessert while honoring the spices and fruit already present in hot cross buns. The result celebrates Easter traditions while creating something new and satisfying that extends the holiday spirit beyond the special day itself.
