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A tray of hot cross buns, milk, blueberries, and butter.

A comfort food staple, the bread and butter pudding has an Easter makeover. Using Hot Cross Buns for a richer dessert, and as always with a bread and butter pudding, it is a great use of stale hot cross buns.


30 g butter
About 4 Hot cross buns (enough to cover the base of the dish)
3 tablespoons caster sugar
1 teaspoon mixed spice
3 eggs
2 teaspoons vanilla essence
700ml milk
1/2 cup (125ml) cream
1 tablespoon demerara sugar
Optional – fresh blueberries and ice-cream to serve.


Preheat the oven to moderate 180 degrees.

Grease a deep 22 x 18cm ovenproof dish.

Cut the hot cross buns into 4 segments.

Spread butter over one side of each segment.

Layer the hot cross bun slices, buttered side up, in the ovenproof dish. They may overlap slightly. Sprinkle the caster sugar and mixed spice over the top.

Whisk together the eggs, vanilla, milk, and cream in a bowl and pour over the hot cross buns in the dish. 

Place in the fridge for 45 minutes to soak.

Remove from fridge, top with demerara sugar and bake for 35 - 40 minutes or until the custard around the buns has set - check the very centre of the dish.

Serve hot and Enjoy!

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