This hot cross bun bread and butter pudding is an easy Easter upgrade to the classic pud.
Just like with panettone at Christmas, sometimes you find yourself with more hot cross buns in the house than you know what to do with. Enter this epic recipe for using them up. Frankly, it’s worth buying extras to ensure you’ll have some left for the ‘using up’. Because the buns already have raisins and dried fruit in them, there’s no need to add extras to this dish – you can make it almost entirely with store cupboard staples. This recipe serves four – you can just double everything if there are more of you (or more buns to use).
This hot cross bun bread and butter pudding uses classic hot cross buns with sultanas and raisins but there are so many kinds available now and all of them would work well in the recipe. Try chocolate chip or salted caramel ones for a sweeter twist.
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- 4 slices hot cross bun loaf or 4 hot cross buns, sliced in half
- 2 medium eggs
- ½ tsp vanilla extract
- 15g (½oz) caster sugar
- 25g (1oz) butter
- 300ml (½ pint) milk
- 150ml (¼ pint) single cream
- 1 tsp finely grated lemon zest