This Hot Cross Bun Bread & Butter Pudding is the perfect Easter desert. It is a great way of turning the humble hot cross bun into something a little bit fancier.
I love hot cross buns and am very happy when I start seeing them in the supermarkets again. Although a warm hot cross bun dripping in melted butter is absolutely delicious, I wanted to come up with another way to eat them.
I took inspiration from my Christmas Pudding & Brioche Bread & Butter Pudding to come up with this Hot Cross Bun version.
Hot cross buns are packed with dried fruit and subtle spices. I have made them before, but it is much easier and quicker to buy them instead! As they are a bread, they tend to become stale relatively quickly. My Hot Cross Bun Bread & Butter Pudding is a great way to perk them up again. You can buy so many different flavours of hot cross buns these days. I must admit I still prefer the traditional type with sultanas and mixed peel which is what I have used in this recipe. I do also like the apple and sultana hot cross buns you can buy. If you wanted to use these you could add some dried apple along with the sultanas. You could also add some orange zest to enhance the flavours in the hot cross buns.
This Hot Cross Bun Bread & Butter Pudding would make a great desert during Easter. You could double the quantities if you wanted to make it for a larger family gathering. It also reheats really well so you can always make more than you need you can enjoy it the next day too! I like to serve this with lots of double cream.
5 hot cross buns, torn into large pieces
40g unsalted butter, melted
2 large eggs
1 egg yolk
25g caster sugar
75g double cream
2 tsp Cointreau
¼ tsp ground cinnamon
Pinch of salt
Icing sugar to serve
- Rip each hot cross bun into roughly five pieces. Add to a large bowl and put in the microwave for one minute to soften them up
- Brush the inside of an ovenproof dish with some of the melted butter
- Add the hot cross buns to the buttered dish along with the sultanas
- Spoon the remaining melted butter over the hot cross buns
- Whisk the eggs, extra yolk and sugar together until pale and fluffy
- Add the milk, cream, Cointreau, cinnamon and salt to the eggs ans whisk again
- Pour the egg mix over the hot cross buns making sure it is all covered. Gently push the hot cross buns down into the custard and leave to absorb for 15 minutes
- Preheat the oven to 180ºC (160ºC fan assisted)
- Bake in the oven for 30-35 minutes until it is just set and a lovely brown colour
- Dust with icing sugar to serve