Hot Cross Bun Bread & Butter Pudding | 4 Ingredients
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Hot Cross Bun Bread & Butter Pudding

Serves 6 serves


  • 6 Yarrows Traditional Hot Cross Buns
  • 4 eggs at room temperature
  • 1/3 cup caster sugar
  • 500 ml cream
  • To decorate, icing sugar and small Easter eggs


  • Preheat oven to 160°C/140°C fan-forced. Halve the hot-cross buns and set tops aside. Roughly chop bun bases. Set aside.
  • Whisk the eggs, sugar and cream in a large bowl until well combined. Add chopped bun bases. Stand for 5 minutes. Using a slotted spoon, arrange soaked bun bases in a large greased (about 4-5cm deep) baking dish. Dip the cut-side of the hot-cross bun tops into the egg mixture and arrange cross-side up in the dish. Pour the remaining egg mixture around the bun tops.
  • Loosely cover with foil and bake for 15 minutes. Remove foil and bake for a further 10 -15 minutes or until custard has set.
  • Decorate with small Easter Eggs, dust with icing sugar and serve.

Recipe Notes

Optional: I often spread the buns with strawberry jam before adding to the dish; my Mum likes apricot jam but you could use whatever jam you have. Similarly, if you have it, a little sprinkle of ground cinnamon before baking adds a nice colour to the top when baked. Serve decorated with small Easter Eggs, dust with icing sugar and with ice-cream or double cream.

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Recipe Rating

What other people thought of the recipe “Hot Cross Bun Bread & Butter Pudding”

  • Tricia Fox says:

    Just a great simple delicious recipe where you can add whatever additional element to the dish, if you have no Easter eggs around at the time. I have used Easter eggs & chocolate flake, or, you could use raisin loaf as the base.

  • Alison says:

    5 stars
    Quick, easy and delicious. I’ve used this recipe with buttered raisin loaf and it worked fine. Very popular dish

Kim McCosker


I created 4 Ingredients to save you time & money in the kitchen. I hope you enjoy our recipes.

Kim xx

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