Hot Cross Bun Bread and Butter Pudding

A new take on the traditional bread and butter pudding – spoil the family and use those last almost-stale hot cross buns left over from Easter weekend.


Cooking Methods

  • Baking



Prep Time

15 minutes

Cooking Time

45 minutes


  • 20g butter, melted
  • 6 x FLM chocolate hot cross buns
  • 100g marshmallows
  • 250ml (1 cup) milk
  • 250ml (1 cup) cream
  • 3 jumbo eggs
  • 125g caster sugar
  • 10ml (2 tsp) vanilla extract
  • 50g warm apricot jam
  • Icing sugar, for dusting


  1. Brush a 26cm x 17cm x 5cm baking dish thoroughly with melted butter.
  2. Slice the hot cross buns into 1cm slices and butter lightly and evenly.
  3. Arrange the slices in neat over-lapping rows to completely cover the base of the baking dish and dot with marshmallows.
  4. Mix the milk and cream in a large saucepan and heat until just warm – not boiling.
  5. Whisk the egg and sugar until light in colour, then stir in the vanilla essence.
  6. Combine with the warm milk. Strain into a jug.
  7. Pour gently over the hot cross bun slices.
  8. Place the baking dish in a roasting pan. Fill the roasting pan with boiling water so that it comes 3/4 of the way up the sides of the baking dish – this is called Au Bain Marie. Bake at 180°C for +- 45 minutes until the pudding is just set.
  9. While the pudding is in the oven, prepare the apricot glaze by placing the jam into a small saucepan with a dash of water about 15ml (1 Tbsp) over a low heat.
  10. Stir until it is a smooth mixture, remove from the heat and set aside until needed.
  11. Remove from the oven and brush with the apricot glaze.
  12. Allow to cool for 10 minutes.
  13. . Just before serving, dust with icing sugar