I remember the first time I turned leftover hot cross buns into bread pudding. The kitchen smelled like cinnamon and orange peel, and the house felt softer somehow — like the kind of comfort you only get from warm bread, a sweet custard, and a sense that you did something small and kind for the people around you. This dish pulls together the chewy spiced buns, a rich custard made with cream and milk, and the little bursts of raisins or currants so many of us love. Serve it warm on a damp morning, or tuck a cozy portion into a lunchbox for the midweek pick-me-up that tastes like Sunday.
Comfort food brings people together, and bread pudding does that quietly. It doesn’t shout; it settles in. You can make this one with day-old buns or fresh ones — both work — and it’s very forgiving. If you keep a stash of leftover hot cross buns after a holiday, this pudding turns them into something new and comforting without any fuss. For the best results, I recommend using a mixture of milk and cream so the custard sets soft but still silky. If you want to start from scratch and bake your own buns to save for this recipe later, you can find our hot cross buns details on the site for a fail-safe batch: hot cross buns.
DishGrub tests every simple comfort recipe so you don’t have to guess. We keep directions practical for busy home cooks and focus on results that feel homemade without complicated steps. This Hot Cross Bun Bread Pudding grew from testing small tweaks: swapping half-and-half for cream when we wanted richness without heaviness, adjusting soak time so the pudding holds its shape, and finding the right baking time so the center sets while the top gets golden. We write the recipes so you can relax while cooking, whether you plan a brunch for friends or want something cozy for your family tonight.
Why this recipe works
Hot cross buns already carry flavor: cinnamon, nutmeg, and often citrus. Those spices do much of the work here, folding into the custard and infusing the pudding as it bakes. The eggs and dairy set into a custardy matrix that holds the bun pieces together without becoming dry. Because the buns contain eggs, butter, and sugar themselves, they create a richer final texture than plain white bread.
The soaking step lets the buns absorb the custard so each bite tastes soaked-through rather than just damp on the outside. Raisins or currants add concentrated chewy sweetness that contrasts with the tender bread. Baking at a moderate temperature gives the top time to brown while the inside cooks gently and evenly. If you like a slightly crisper top, use a shallow dish; if you prefer a custardier middle, use a deeper dish.
If you want to start with homemade buns, our site includes a reliable reference to the classic recipe that pairs well with this pudding: hot cross buns recipe.
How to prepare Hot Cross Bun Bread Pudding
Ingredients
- 4-6 hot cross buns, cut into pieces
- 2 cups milk
- 1 cup heavy cream
- 4 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup raisins or currants (optional)
- Butter for greasing the baking dish
Instructions
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Preheat the oven to 350°F (175°C).
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Grease a baking dish with butter.
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In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla, cinnamon, and nutmeg.
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Add the hot cross bun pieces and raisins or currants to the mixture.
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Let it sit for about 15 minutes to allow the buns to soak in the mixture.
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Pour the mixture into the prepared baking dish.
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Bake for about 30-35 minutes until the top is golden and a knife inserted in the center comes out clean.
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Let cool slightly before serving.
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Enjoy warm or at room temperature.
Serving ideas
Serve this bread pudding warm with a drizzle of cream or a scoop of vanilla ice cream for dessert-style indulgence. For a brunch twist, spoon warmed custard over a slice and top it with toasted almonds or a few slices of fresh orange to echo the citrus notes in the buns. A simple dusting of powdered sugar looks pretty and adds a light sweetness.
If you like sauces, make a quick caramel sauce or warm maple syrup to spoon over each portion. For a grown-up finish, a splash of bourbon or aged rum folded into a warm sauce amplifies the pudding’s spice and fruit notes. For a lighter option, serve with plain Greek yogurt and a scattering of toasted oats for crunch.
Plate a warm square beside a strong cup of coffee or a pot of black tea; the bold beverage cuts through the richness and balances the sweetness. This pudding also travels well to potlucks—bring it in a covered baking dish and reheat briefly at your host’s place.
How to keep leftovers
Cool the pudding completely before storing, then cover tightly with plastic wrap or transfer to an airtight container. Keep refrigerated up to four days. Reheat single portions in the microwave for about 30–60 seconds, depending on your appliance, or warm slices in a 325°F oven for 10–12 minutes until heated through.
To freeze, cut into individual portions and wrap each piece in plastic wrap and foil, or use freezer-safe containers. Freeze up to three months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 12–15 minutes to restore texture. Avoid reheating from frozen in the microwave; it can make the custard rubbery.
If the top loses some brightness after refrigeration, refresh by brushing lightly with melted butter and popping it under the broiler for a minute to re-crisp. Watch it closely so it doesn’t burn.
DishGrub Kitchen Tips
Use day-old buns if you can. Slightly stale bread soaks custard more evenly and prevents a mushy center. If your buns are very fresh, cut them and let them air-dry for 30 minutes before soaking.
Warm your milk and cream slightly before whisking with eggs; this step helps the mixture come together smoothly and shortens bake time. Whisk the sugar thoroughly so it dissolves and doesn’t create grainy pockets.
Don’t over-soak. Fifteen minutes usually gives a good balance between saturated and intact texture. If you prefer an ultra-soft interior, extend the soak to 30 minutes and press the buns gently down into the custard.
If you like a crusty top, place the dish on the lower rack and finish on the top rack for 3–5 minutes, watching carefully. Use a shallow dish for more surface browning; choose a deeper dish for a creamier middle.
If you add citrus zest or higher-sugar add-ins, reduce the added sugar by a tablespoon or two to keep the custard balanced.
Recipe variations
Swap the raisins for dried cherries or chopped dates for a slightly different flavor and texture. Add a half cup of chocolate chips for a crowd-pleasing twist that melts into pockets of sweetness.
Stir in a tablespoon of orange marmalade or a teaspoon of orange zest into the custard to brighten the flavors and highlight the citrus notes from traditional hot cross buns. For a boozy version, soak the raisins in a couple tablespoons of bourbon or rum for 30 minutes before adding them to the custard.
For a nutty crunch, fold in a quarter cup of chopped toasted pecans or walnuts and sprinkle some on top before baking. If you want a lighter version, substitute one of the cups of heavy cream with whole milk and reduce sugar by a few tablespoons.
Make a savory-sweet hybrid by adding grated apple and a pinch more cinnamon. The apples lend moisture and tang, turning the pudding into a heartier brunch option.
Common questions
How long will this bread pudding stay moist in the fridge?
The pudding stays moist up to four days when stored in an airtight container. The custard firms as it cools in the refrigerator, but reheating gently in the oven or microwave restores softness. If it seems a bit dry, warm with a spoonful of cream or a drizzle of simple syrup to add back moisture.
Can I make this ahead of time?
Yes. Assemble the pudding in the baking dish, cover, and refrigerate overnight. Let it sit at room temperature for about 20 minutes before baking to take the chill off and bake as directed, adding a few extra minutes if needed. You can also bake it fully, chill, and reheat later; this is handy for preparing the night before a brunch.
What if I don’t have heavy cream?
You can use all whole milk, but the pudding will be a bit lighter and less rich. For a closer texture to cream without using dairy, use half-and-half in place of the heavy cream. Non-dairy milk such as canned coconut milk will add flavor and richness, but expect a subtle change in texture and taste.
Can I use a different type of bun or bread?
Yes. Enriched breads like challah, brioche, or cinnamon rolls work well. Dense breads like sourdough will make a different texture—less soft custard, more bread-forward. Adjust soak time: denser breads need a little longer to absorb the custard.
How can I make it less sweet?
Reduce sugar to 1/2 cup or 1/3 cup, depending on your taste and how sweet the buns already are. If the buns contain a sugary glaze, reduce added sugar further.
Conclusion
For a compact take on a classic reuse-recipe, this Hot Cross Bun Bread Pudding turns slightly stale buns into a warm, comforting centerpiece for brunch or dessert; you can compare variations and a version we like at Hot Cross Buns Bread Pudding – Sidewalk Shoes.
