Hot cross buns have a special kind of charm. They’re soft, spiced, and dotted with fruit—already halfway to dessert. Turning them into bread pudding makes them even better: custardy in the middle, golden on top, and fragrant with cinnamon and citrus.
This is the kind of bake that fills your kitchen with warmth and makes everyone linger a little longer. It’s easy to assemble, great for using up leftover buns, and impressive enough for a holiday brunch or a quiet Sunday treat.
Why This Recipe Works
This recipe leans on the natural flavor of hot cross buns. They’re already spiced and slightly sweet, which means the pudding doesn’t need heavy-handed seasoning.
A simple custard—eggs, milk, cream, sugar—soaks into the bread and bakes into a soft, creamy center.
To balance sweetness, we add a hint of citrus and a pinch of salt. The top gets crisp while the inside stays tender. It’s forgiving, too: slightly stale buns actually perform better, soaking up more custard and holding their shape during baking.
Ingredients
- Hot cross buns: 6 to 8 buns (about 12–14 ounces), slightly stale is best
- Eggs: 4 large
- Whole milk: 1 1/2 cups
- Heavy cream: 1 cup
- Granulated sugar: 1/3 cup
- Brown sugar: 2 tablespoons (plus 1 tablespoon for topping)
- Vanilla extract: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Orange zest: from 1 orange (or 1/2 teaspoon orange extract)
- Raisins or sultanas: 1/3 cup (optional, if buns are light on fruit)
- Butter: 2 tablespoons, melted (plus extra for greasing)
- Salt: 1/4 teaspoon
- Optional extras: chopped dark chocolate, chopped toasted nuts, or a splash of rum
- For serving: powdered sugar, whipped cream, custard sauce, or vanilla ice cream
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C).Grease a medium baking dish (about 8×10 inches or similar) with butter.
- Cut the buns: Slice the hot cross buns into thick cubes, about 1 1/2-inch pieces. If they’re very fresh, spread them out for 10 minutes to dry slightly, or toast lightly to firm up.
- Make the custard: In a large bowl, whisk eggs, milk, cream, granulated sugar, 2 tablespoons brown sugar, vanilla, cinnamon, nutmeg, orange zest, and salt until smooth.
- Combine: Add bun cubes and any extra raisins to the bowl. Toss gently to coat.Let sit for 10–15 minutes so the bread absorbs the custard. Stir once halfway through to make sure every piece gets a soak.
- Assemble: Pour the mixture into the greased dish. Drizzle the melted butter over the top and sprinkle with the remaining 1 tablespoon brown sugar for a crisp finish.
- Bake: Place the dish on the middle rack and bake for 35–45 minutes.It’s ready when the top is golden and the center is just set but still slightly wobbly. A knife inserted near the center should come out with thickened custard, not liquid.
- Rest: Let it cool for 10 minutes before serving. This helps the custard settle and makes cleaner scoops.
- Serve: Dust with powdered sugar and add a spoonful of whipped cream, warm custard sauce, or ice cream.Enjoy warm.
Keeping It Fresh
Leftovers keep well. Cool the pudding completely, then cover and refrigerate for up to 3 days. Reheat individual portions in the microwave for 30–45 seconds, or warm the whole dish in a 300°F (150°C) oven for 15–20 minutes.
To freeze, wrap tightly in two layers (plastic wrap then foil) and freeze for up to 2 months.
Thaw overnight in the fridge and reheat in the oven until warmed through. Add a fresh dusting of sugar or a drizzle of cream to revive the texture.
Why This is Good for You
- Protein and calcium: Eggs and dairy bring protein and calcium, helping make this dessert more satisfying.
- Spices and citrus: Cinnamon and orange zest add flavor without extra sugar. They brighten the dish and help balance richness.
- Portion-friendly: Because it’s rich, a small square goes a long way.Pair with fresh berries to add fiber and freshness.
Is it a treat? Yes. But it’s a treat with substance.
You can also tweak the dairy and sugar to meet your needs without losing the core comfort of the dish.
Pitfalls to Watch Out For
- Soggy center: If the buns are too soft or you rush the soak, the middle can turn mushy. Let the bread sit in the custard long enough and bake until just set.
- Dry edges: Overbaking can make the edges tough. Start checking at 35 minutes and pull it once the center is barely wobbly.
- Too sweet: Hot cross buns vary.If yours are very sugary or iced, reduce the granulated sugar to 1/4 cup.
- Bland flavor: Don’t skip salt, citrus, and vanilla. They make the spices pop and deepen the overall flavor.
Recipe Variations
- Chocolate orange: Fold in 1/2 cup chopped dark chocolate and extra orange zest. Serve with lightly sweetened whipped cream.
- Apple spice: Add 1 cup finely chopped sautéed apples (cooked with a little butter and cinnamon) before baking.
- Nutty caramel: Stir in 1/2 cup toasted pecans or walnuts.Drizzle with warm caramel sauce when serving.
- Boozy twist: Soak raisins in 2 tablespoons rum or brandy, then fold into the mixture. Add a touch of nutmeg for warmth.
- Lighter version: Use all milk instead of milk and cream, and reduce sugar slightly. The texture will be a bit lighter but still tender.
- Dairy-free: Swap in full-fat coconut milk and almond milk, and use a plant-based butter.Flavor with extra vanilla and orange zest.
FAQ
Can I use fresh buns instead of stale?
Yes, but dry them out a bit so they can absorb the custard. Toast the cubed buns on a sheet pan at 300°F (150°C) for 8–10 minutes until slightly crisp at the edges.
How do I know when it’s done?
The top should be golden and the center should jiggle slightly, not slosh. If you insert a knife, it should come out with thickened custard.
Overbaking will make it dry.
Do I have to use heavy cream?
No. You can use all whole milk for a lighter version, though the pudding will be less rich. Avoid skim milk—it can make the texture watery.
What if my buns don’t have much fruit?
Add 1/3 to 1/2 cup raisins, currants, or chopped dried apricots.
Toss them in with the bread to soak so they plump up while baking.
Can I assemble it ahead?
Yes. Assemble, cover, and refrigerate for up to 12 hours. Add 5–10 minutes to the bake time if it goes into the oven cold.
How do I prevent the top from over-browning?
If the top darkens too fast, tent the dish loosely with foil during the last 10 minutes.
This protects the crust while the center finishes setting.
What should I serve with it?
Vanilla ice cream, softly whipped cream, or a simple custard sauce are all great. Fresh berries or a spoon of orange marmalade also work nicely.
Wrapping Up
Hot Cross Bun Bread Pudding is an easy, comforting dessert that makes the most of a seasonal favorite. With a silky custard, crisp top, and warm spices, it feels special without much fuss.
Keep the base recipe handy, then riff with chocolate, fruit, or nuts as the mood strikes. Whether it’s Easter brunch or a cozy weeknight, this pudding delivers simple, spiced satisfaction every time.
