Hot cross buns bread pudding is a cozy, flavorful dessert that transforms traditional Easter treats into a comforting, custardy delight. Perfect for using up leftover buns or as a special weekend dessert, this recipe combines the spices and fruity notes of classic hot cross buns with the creamy richness of bread pudding, resulting in a dish that’s both nostalgic and indulgent.
Ingredients
- 4 large hot cross buns, sliced or torn into chunks
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup raisins or currants (optional)
- ¼ cup brown sugar (for topping)
- 2 tablespoons unsalted butter, melted (for topping)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish or casserole with butter or non-stick spray.
- Prepare the bread mixture. Place the torn hot cross buns in the prepared dish, spreading them out evenly. If using raisins or currants, sprinkle them over the bread chunks.
- Make the custard. In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Pour the custard over the bread. Slowly and evenly pour the custard mixture over the bread chunks, pressing down gently with a spatula to ensure all pieces soak up the liquid. Let it sit for 10-15 minutes to absorb.
- Bake the pudding. Place the dish in the preheated oven and bake for 40-45 minutes, or until the custard is set and the top is golden brown.
- Prepare the topping. In a small bowl, mix the brown sugar with melted butter. Once the pudding is out of the oven, sprinkle the topping evenly over the surface.
- Finish baking. Return the pudding to the oven for an additional 10 minutes to caramelize the topping slightly.
- Serve warm. Let the bread pudding cool for a few minutes, then dust with powdered sugar if desired. Serve with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for extra indulgence.
Tips
- Substitutions: Use brioche or challah bread if you don’t have hot cross buns; just add spices and dried fruit to mimic the flavors.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warm.
- Avoid sogginess: Don’t pour too much custard; ensure the bread isn’t swimming in liquid to prevent a mushy pudding.
- Prevent burning the topping: Keep an eye on the last few minutes of baking to avoid over-browning.
Serving Suggestions
Serve hot or warm with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel or honey. A dusting of powdered sugar adds a festive touch, especially for holiday brunches or special occasions. Pair with a cup of tea or coffee for a comforting dessert that’s perfect for sharing.
Variations
For a twist on the classic, try adding chopped nuts such as pecans or almonds for extra crunch. You can also incorporate fresh or frozen berries into the custard before baking for a fruity burst. For a richer version, swirl in cream cheese or mascarpone before baking. Alternatively, use gluten-free bread and dairy-free milk options to accommodate dietary needs.
Storage and Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 2 days. To reheat, place individual portions in the oven at 350°F (175°C) for about 10-15 minutes, or microwave on medium power for 1-2 minutes until warmed through. The pudding is best enjoyed fresh but reheats well if covered loosely to prevent drying out.
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes, you can assemble the bread pudding a day in advance, cover it tightly with plastic wrap, and refrigerate. Bake it fresh when ready to serve for the best texture and flavor.
Can I freeze leftover bread pudding?
Yes, bread pudding freezes well. Allow it to cool completely, then cut into portions and store in airtight containers or freezer bags. Reheat in the oven at 350°F (175°C) for 20-25 minutes or until heated through. Note that reheating may slightly affect the texture.
What if I don’t have heavy cream?
You can substitute with additional milk or use half-and-half for a slightly richer pudding. Coconut milk or almond milk can also work for dairy-free options, though they may alter the flavor slightly.
Can I use other dried fruits besides raisins?
Absolutely. Dried cranberries, chopped dried apricots, or chopped dates are excellent alternatives. Feel free to mix and match based on your preference or what you have on hand.
Is this recipe suitable for gluten-free diets?
Yes, by using gluten-free bread and ensuring all other ingredients are gluten-free, this bread pudding can be adapted for a gluten-sensitive diet.
How do I prevent the pudding from becoming too dry or too soggy?
Use the right amount of custard—just enough to soak the bread without excess liquid. Let the bread sit for a few minutes after pouring the custard so it absorbs well, and bake until the custard is just set but not overcooked.
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