Hot Cross Bun Bread Pudding

Hot cross buns, long linked to Good Friday in Britain, bring their spice and fruit into this comforting bread pudding. Day-old cubes soak in a rich cinnamon custard of eggs, milk, and cream, then bake until golden.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 385 cal
• 11g protein
• 52g carbs
• 15g fat
• 3g fiber

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Ingredients

• 6 day-old hot cross buns
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp unsalted butter, softened
• 1/4 cup raisins or extra dried fruit (optional)
• 2 tbsp powdered sugar, for dusting

Instructions

1. 1Preheat the oven to 350°F. Generously butter a 9-by-13-inch baking dish so the pudding will release cleanly.
2. 2Slice the hot cross buns into thick 1-inch cubes, keeping the spiced fruit and any glaze bits intact for flavor.
3. 3Arrange the bun cubes evenly in the prepared dish, tucking in any optional extra raisins among the pieces.
4. 4In a large bowl whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg until the mixture is smooth and the sugar has mostly dissolved.
5. 5Pour the custard slowly and evenly over the bun cubes, pressing gently with a spatula so every piece soaks up liquid. Let stand 15 minutes so the bread fully absorbs the custard.
6. 6Dot the top with small pieces of the softened butter for richer browning.
7. 7Bake uncovered for 40 to 45 minutes until the top is deeply golden, the edges are set, and the center still has a slight soft jiggle when the pan is gently shaken.
8. 8Remove from the oven and rest 10 minutes so the custard finishes setting. Dust generously with powdered sugar just before scooping into bowls.
9. 9Serve warm, optionally with a splash of cold cream or a scoop of vanilla ice cream if desired for gathering style.