04 Apr Easy Hot Cross Bun Bread Pudding Recipe
This easy and delicious recipe is an excellent way to eliminate leftover hot cross buns. It is a good option for easter dessert on Good Friday. Or we do it after Easter when you have all those stale hot cross buns and use them before they are ruined.
For those who don’t know, the traditional hot cross buns are a recipe that is a sweet bread love with currants inside and have a particular cross made out of flour dough over it. To finish them, they will have a translucent glaze over them to make them particularly shiny and sticky. Even though the traditional bread is made with currants and raisins, nowadays you have the chocolate version, apple pie, chocolate, plain, etc. So you could find the perfect flavour for you.
This dessert you can do it with any bread leftovers, but those hot cross bread will give a very particular flavour that adds a lovely touch to the bread pudding. If you do it with another bread, I highly recommend adding a cup of raisins or currants to add a new texture to the dessert.
Ingredients:
- leftover buns
- whole milk
- sugar
- eggs
- vanilla extract
For the caramel sauce:
- sugar
- water
First, we need to prepare our tube mould with caramel sauce. I prefer to put it n the microwave to make a quick version of caramel and more foolproof. You mix both ingredients in a microwave-proof bowl or jar and let it cook for 6 to 7 minutes. Checking every minute after the first 4 because the time will change depending on the temperature of your microwave. When you have the caramel, pour it over the mould, trying to cover all the sides and tube sides. Use gloves to move the mould around because it will quickly turn hot. Set aside. Preheat the oven.
Meanwhile, eliminate all the crosses on the top of the buns; we don’t want those because they will not add any flavour to the preparation and will add a non-pleasant texture to it. Cut the hot cross buns into pieces and put them in a bowl. In a saucepan, warm the milk, sugar and vanilla. As soon as it becomes warm, pour it over the bread pieces to soak them well. Let it sit for 5 minutes, then add the eggs mixing well. Pour the hot cross bun pudding into the tube mould. Put the mould over an ovenproof dish with water (we will cook it in Marie bain). Cook the preparation in a preheated oven for 45-50 minutes or until a toothpick comes out clean.
Frequently Asked Questions:
Yes, you can use any regular stale bread for this pudding. It will have a nice flavour if you use brioche buns. But I recommend adding some raisins, dried fruits or chocolate chips to add some textures.
You will find them during the Easter holidays because they are one of the easter recipes. The good thing is that you will find them a month before Easter here in Australia because they are very popular.
You can slice them in half and toast them with butter and apricot jam. Another way could be making some French toast with the buns for an Easter touch to your breakfast.
You can eat it just like it comes from the oven with the caramel sauce, or you can add a scoop of vanilla ice cream or a dollop of double cream and top them with fresh berries for a finishing touch.
Easy Hot Cross Bun Bread Pudding Recipe
- Prep Time: 20 mins
- Cook Time: 60 min
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
This hot cross bun bread pudding is a family favourite and a great way to get rid of those bread leftovers. It is a lovely and easy recipe to do after the Easter holidays or a big meal because it has a delicate flavour.
Ingredients
- 6 cups of leftover buns
- 1 litre of whole milk
- 1 cup of white sugar
- 4 large eggs
- 1 teaspoon of vanilla extract
For the caramel sauce:
- 1 1/2 cups of sugar
- 6 tablespoons of water
Instructions
- Prepare the caramel to cover the tube mould. We will mix sugar and water ingredients in a microwave-proof bowl or jar. Cook it for 5-7 minutes until it becomes golden brown. For the last 2-3 minutes, check it every 30 seconds and continue until it has the desired colour because it will quickly turn brown. Pour the caramel over the tube mould to cover the sides, bottom and tube. Use a spoon to help you, and I recommend using a towel or glove to handle the mould because it will turn scorching.
- Meanwhile, preheat the oven to 180°C (350°F). Cut the buns into small pieces removing the bun tops (the cross) because it will add a weird texture. Put them in a large bowl and set aside.
- Cook in a pot over medium heat the milk, sugar and vanilla to warm the milk. Don’t let the milk simmer. As soon as it is warm, pour it over the pieces of buns. Let it rest for 5-10 minutes to soak the bread well. Add the eggs and mix well. Pour the mixture into the prepared mould.
- We will bake the bread pudding into a bain marie, so we need a big enough tray to put the tube mould over it and fill the tray with water. Bake the bread pudding for 1 hour or until a toothpick comes out clean.
- Let it cool down, turn it over a plate, and let the caramel drip for some minutes and serve it.
- You can serve it as it comes or add whipped heavy cream or fresh berries.
Notes
You can add orange zest to add an extra flavour.
Keywords: Hot Cross buns bread pudding, Bread Pudding, What to do with Bread leftovers
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
Sorry, the comment form is closed at this time.