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

A comfort food staple, the classic Bread and Butter Pudding gets an Easter makeover! Using Hot Cross Buns rather than slices of humble white bread gives this recipe a more indulgent edge, and is a great way to use up any stale hot cross buns this Easter.


  • 30 g butter 
  • About 4 Hot Cross Buns, any kind (enough to cover the base of the dish)
  • 3 tablespoons caster sugar
  • 1 teaspoon mixed spice or nutmeg
  • 3 eggs
  • 2 teaspoons vanilla essence
  • 700 ml milk
  • 1/2 cup or 125 ml cream
  • 1 tablespoon demerara sugar 
  • Fresh blueberries and ice cream to serve (optional)


Preheat the oven to a moderate 180°C.

Grease a deep 22 x 18 cm ovenproof dish.

Cut the hot cross buns into 4 segments. You can use any kind of hot cross buns you have to hand, like fruit, plain or choc chip, or even gluten-free. 

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 to 40 minutes or until the custard around the buns has set - check the very centre of the dish.

Serve hot and enjoy! You can also add any fresh berries, mini easter eggs, cream or ice cream here as desired.

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