The Best Hot Cross Bun Bread And Butter Pudding (Using Leftover Buns)

You know those recipes that feel like a warm hug on a cold spring afternoon? This one is exactly that.

Last Easter, I had four hot cross buns sitting on the counter — not quite fresh anymore, a little too firm for snacking, but absolutely perfect for something better. I'd been meaning to make a proper hot cross bun pudding using leftover buns for years, and honestly? I don't know why it took me so long. The result was so good that Bradley — who barely looks up from his phone during dinner — actually asked for a second helping before I'd even sat down.

This hot cross bun bread and butter pudding is everything you want from an Easter dessert. It's warm, custardy, and has that gorgeous golden crust on top. You can make it in the oven or the slow cooker, and the whole thing comes together in under an hour. If you love cozy baked desserts, you'll also want to check out my Old-Fashioned Bread Pudding — it uses the same comforting technique with a few classic twists.

Jump to:

• Why You'll Love This Hot Cross Bun Pudding
• Ingredients For Hot Cross Bun Pudding
• How To Make This Easter Bread And Butter Pudding
• Storage And Reheating Tips
• Tips, Variations, And How To Make It Your Own
• Frequently Asked Questions About Hot Cross Bun Pudding
• Recipes You May Like
• Wrapping Up
• The Best Hot Cross Bun Bread And Butter Pudding (Using Leftover Buns)

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Why You'll Love This Hot Cross Bun Pudding

• Uses up leftover buns — this is the best way to turn slightly stale hot cross buns into something truly special
• Two cooking methods — oven or slow cooker, your choice
• Ready in 40 minutes in the oven (or hands-off in the slow cooker)
• Simple pantry ingredients — eggs, milk, cream, sugar, and spices you already have
• Easily adaptable — swap the cream for milk for a lighter version
• Feeds 6 people — perfect for an easy Easter dessert for a crowd

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Ingredients For Hot Cross Bun Pudding

• 4 hot cross buns (approx. 300g — slightly stale is best)
• 20g unsalted butter, at room temperature (for greasing)
• 150ml double cream
• 500ml semi-skimmed or full fat milk
• 4 medium free-range eggs
• 50g soft light brown sugar
• 2 teaspoon ground cinnamon
• 2 teaspoon vanilla extract

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How To Make This Easter Bread And Butter Pudding

Oven Method (My Go-To)

1. Pre-heat your oven to 170°C / 375°F.
2. Grease your baking dish well with room temperature butter — don't skip this step, it makes a real difference.
3. Split the hot cross buns in half. Set aside 3 of the tops, then chop the rest into small chunks.
4. Place the chunks into the buttered dish, then lay the reserved tops on top of everything.
5. In a jug, whisk together the cream, milk, eggs, brown sugar, vanilla extract, and cinnamon until combined.
6. Pour the custard mixture evenly over the buns.
7. Let it soak for about 30 minutes — this is what gives you that fluffy, custardy inside.
8. Bake for 30–40 minutes until the egg mixture is just set and the top is golden and crispy.
9. Serve warm, straight from the dish.

Slow Cooker Method

1. Grease the slow cooker pot well with butter. If your pot is ceramic (non-stick), line it with baking paper instead.
2. Quarter the hot cross buns and place them in the slow cooker. Sprinkle over the sugar.
3. Whisk together the eggs, milk, cream, vanilla, and cinnamon, then pour it all over the buns.
4. Place a clean tea towel over the top of the slow cooker, then put the lid on top of it. This absorbs excess moisture.
5. Cook on LOW for 3–4 hours until the top is set and no longer looks wet in the middle.
6. Serve immediately.

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Storage And Reheating Tips

Store any leftovers in an airtight container in the fridge for up to 3 days.

To reheat, warm individual portions in the microwave for 1–2 minutes, or place the whole dish back in the oven at 170°C until heated through.

Honestly, it tastes just as good the next day — maybe even better, because the flavors have had time to settle in.

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Tips, Variations, And How To Make It Your Own

Here's where the fun starts. This recipe is really forgiving, and I've tested a few different ways to make it work.

On the buns: Slightly stale hot cross buns are genuinely the best here because they soak up the custard without falling apart. Don't have stale ones? Just lightly toast each side before you cut them up — that does the trick perfectly.

On the cream: I love the richness the double cream adds, but you can absolutely swap it for more milk if you want a lighter bread and butter pudding. It'll still be delicious, just a little less indulgent.

Try adding extras:

• A small handful of chocolate chips for a more dessert-style finish
• A drizzle of caramel sauce just before serving
• A sprinkle of demerara sugar on top before baking for extra crunch

For the slow cooker: Dairy can sometimes split over high heat, so always cook this on LOW, nice and gentle. That's the key to keeping it smooth and creamy.

Use a shallow dish for the oven version — you get much more of that beautiful golden, slightly crispy top, which is honestly the best part.

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Frequently Asked Questions About Hot Cross Bun Pudding

Can I Make Hot Cross Bun Bread And Butter Pudding Ahead Of Time?

Yes, and it's actually my recommendation for stress-free Easter lunch prep. Assemble everything the night before — buns in the dish, custard poured over — then cover and refrigerate overnight. The next day, just bake it straight from the fridge. You might need to add 5 extra minutes to the bake time.

Can I Use Fresh Hot Cross Buns Instead Of Stale Ones?

Fresh buns work fine, but slightly stale ones absorb the custard so much better. If yours are fresh, just lightly toast them on each side before cutting them up. It takes two minutes and makes a real difference to the final texture.

Can I Substitute The Double Cream In This Recipe?

Absolutely. Replace the double cream with the same amount of milk for a lighter bread and butter pudding recipe. It won't be quite as rich, but it'll still taste wonderful. Amy actually prefers the lighter version — she says it's "not as heavy," which from an 8-year-old is basically a glowing review.

How Long Does Bread And Butter Pudding Last In The Fridge?

Stored in an airtight container, it keeps well for up to 3 days in the fridge. You can reheat it in the microwave (1–2 minutes per portion) or warm the whole dish in the oven at 170°C. It's genuinely one of those recipes that's just as good leftover — sometimes better.

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Recipes You May Like

• Old-Fashioned Bread Pudding — a classic comfort dessert that uses the same custardy technique
• Chocolate Molten Lava Cakes — if you want something a little more showstopping for your Easter table
• Pumpkin Roll Cake — another beautifully spiced dessert that's perfect for cozy gatherings

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Wrapping Up

This hot cross bun bread and butter pudding has honestly become one of my favorite things to make around Easter. It's the kind of recipe you'll find yourself thinking about weeks later — warm, spiced, custardy, and so simple to pull together.

Whether you make it in the oven for that irresistible golden top, or let the slow cooker do the work while you enjoy Easter morning with your family, I really think you're going to love it.

Give it a try this Easter and let me know how it turns out in the comments! And don't forget to save this recipe on Pinterest so you can find it again next year.

Happy cooking, and here's to many more delicious meals with your loved ones. 🐣

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