Hot Cross Bun and Butter Pudding
What do you do when you have leftover hot cross buns? You make them into a fluffy bread and butter pudding! I am so excited to introduce you to my Hot Cross Bun and Butter Pudding. This dessert like the classic bread and butter pudding, but with a twist - is uses hot cross buns instead of bread and is a brilliant way to use up our leftover hot cross buns!
With the Easter long weekend only a few days away, you've no doubt been stocking up and devouring the wide variety of delicious hot cross buns from your local bakery and supermarket. Chocolate, brioche, sticky date, butterscotch, fruit, plain - there's nothing a hot cross bun can't do. But this dessert is so much better than your buttered hot cross bun. This fluffy Hot Cross Bun and Butter Pudding is packed with fruity hot cross buns (I used brioche buns but any hot cross buns will do) and topped with a rhubarb compote and fresh blackberries.
You'll love this recipe because:
It's a brilliant way to use leftover hot cross buns.
It's so much better than a buttered hot cross bun.
It only uses a few ingredients.
It's simple to prep and construct - make sure you watch this video.
Once the pudding is baked, it stores perfectly in the fridge for up to 5 days.
You can warm your Hot Cross Bun and Butter Pudding in the microwave for 45 seconds to 1 minute.
The first thing you need to do is make your rhubarb compote by simmering roughly chopped pieces of rhubarb, water, freshly squeezed lemon juice and sugar in a large pot over medium heat. Following this you cut your hot cross buns in half, butter them on one side and assemble them into a baking dish. You lovingly pour the pudding mixture (cream, eggs, cinnamon, vanilla extract and sugar) all over the hot cross buns, making sure it gets into all the crevices between the hot cross buns. Dollop rhubarb compote on top and bake it in the oven for 35 to 45 mins at 180C. Let it cool down slightly and before serving, garnish with fresh blackberries for a fruity kick. It's that simple.
Expert Tips
You can make the berry compote ahead of time and store it in the fridge until you are ready to dollop it on top of the Hot Cross Bun and Butter Pudding.
If you would like a dairy free option, you could use a lactose free cream and vegan butter.
You do't have to butter the buns if you don't want to, but it does make the pudding luscious and creamy when it's baked and comes out of the oven.
You can use any size baking dish, just as long as you have enough hot cross buns to place in the baking dish. The baking dish I used is 31cm (L) x 24cm (W).
If you don't want to make rhubarb compote, that's totally ok! You can sprinkle more berries on top, such as blueberries and raspberries. I find tart fruit like blackberries, raspberries, rhubarb and blueberries is essential as the dish without the fruit can taste quite rich and decadent. It's all about balance.
FAQs
Can you use any type of hot cross buns?
Yes, absolutely! Any will do - even plant based and gluten free.
Can you use vegan butter?
Yes, absolutely!
Do I have to make the rhubarb compote?
No, you don't. You can swap the compote with more fresh fruit, such as blueberries and raspberries.
Is this recipe lactose free?
No, it's not. But you can swap the cream for a lactose free cream.
Servings
8
Prep Time
20 minutes
Cook Time
45 minutes
Hot cross buns baked into a fluffy bread and butter pudding? Sign me up.
I am so excited to introduce you to my Hot Cross Bun and Butter Pudding. It's like a classic bread and butter pudding, but with a twist - is uses hot cross buns instead of bread and is a brilliant way to use up your leftover hot cross buns!
Ingredients
Rhubarb Compote
4 fresh rhubarb stalks, cleaned with water and roughly chopped
Juice of one lemon
1/2 cup water
1/4 cup white sugar
1 tbsp vanilla extract
Hot Cross Bun & Butter Pudding
12 hot cross buns (I used brioche and fruit hot cross buns)
Butter, to spread over the hot cross buns
400ml cream
4 eggs
1/2 cup caster sugar
2 tbsp vanilla extract
1 tsp cinnamon
10 fresh blackberries
Directions
Preheat oven at 180C.
Place rhubarb, lemon, water and sugar to a pot over medium heat. Bring to a simmer and stir occasionally until the rhubarb breaks down and a compote forms. Take off the heat. Stir in vanilla extract. Set aside in an air tight container and store in the fridge.
Cut hot cross buns in half and butter each half on one side. Stand them in an oven proof dish. Refer to this video to see how I constructed the hot cross buns.
In a medium bowl, whisk cream, eggs, sugar, vanilla extract and cinnamon. Pour mixture all over the hot cross buns (in the oven proof dish). Dollop rhubarb compote on top. Bake in the oven for 35 mins to 45 mins.
Take the Hot Cross Bun and Butter Pudding out of the oven. Let it cool for 5 minutes. Dollop extra rhubarb compote on top. Garnish with fresh blackberries. Serve and enjoy!
An extra note:
Here are some extra tips!
You can use any type of hot cross buns - even plant based and gluten free.
You can make the berry compote ahead of time and store it in the fridge until you are ready to dollop it on top of the Hot Cross Bun and Butter Pudding.
If you would like a dairy free option, you could use a lactose free cream.
You don't have to butter the buns if you don't want to, but it does make the pudding luscious and creamy when it's baked and comes out of the oven.
You can use vegan butter to butter the hot cross buns.
You can use any size baking dish, just as long as you have enough hot cross buns to place in the baking dish. The baking dish I used is 31cm (L) x 24cm (W).
If you don't want to make rhubarb compote, that's totally ok! You can sprinkle more berries on top, such as blueberries and raspberries. I find tart fruit like blackberries, raspberries, rhubarb and blueberries is essential as the dish without the fruit can taste quite rich and decadent. It's all about balance.
Watch this video to see how I constructed the Hot Cross Bun and Butter Pudding - it was a lot of fun!
