Fried Hot Cross Bun Bread & Butter Pudding

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This recipe makes crisp & fluffy slices of fried hot cross bun bread & butter pudding! A twist on a classic & best served with homemade custard.

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fried hot cross bun bread & butter pudding with custard

This bread & butter pudding is a fantastic way to use up any leftover hot cross buns & makes for a next level Easter dessert!

Made with thickly sliced, homemade hot cross buns & full of tea soaked fruit, creamy vanilla custard & finished with a sprinkling of demerara sugar (for a super crunchy top!), this pudding goes great with a generous amount of charred vanilla bean custard, or homemade vanilla ice cream!

Cooking our bread & butter pudding in a loaf tin then leaving it to set in the fridge once cooked, means that we can slice it then pan fry in butter to reheat. The result is a dessert that’s a combination of a classic bread & butter pudding, homemade hot cross buns & French toast! Nice & crisp on the outside & super fluffy in the middle, this one’s proper tasty!

What You’ll Need

  • Hot Cross Buns – Homemade buns are best but good, shop bought ones will work as well. I’d recommend using our tangzhong hot cross buns!
  • Butter – Both unsalted or salted butter will work here, whichever you’d prefer. You’ll need butter for the hot cross buns & for frying, to reheat.
  • Sultanas – We’re using sultanas, soaked in hot tea. Feel free to use a different dried fruit or even chocolate instead, if you’d prefer.
  • Custard – We’re making custard the classic way, with milk, cream, light brown sugar, vanilla & eggs. As we’re using the custard to soak the bread & as it will be cooked in the oven, it won’t need cooking out on the stove, before using.
  • Demerara Sugar – To give our pudding a crunchy top, we’re sprinkling demerara sugar on top before baking.
hot cross bun loaf

Recipe Breakdown

The full, printable recipe card for this bread & butter pudding can be found at the bottom of this post!

  1. Soak Fruit – First, we’re soaking sultanas in hot black tea to make them plumper & juicier. Ideally they need soaking for an hour but if you’re short on time, 20 minutes will work fine. Once soaked, drain the fruit through a sieve, to get rid of the liquid.
  2. Custard – Onto the custard. To make this, we warm milk, cream, light brown sugar, vanilla & a pinch of salt in a saucepan, over a gentle heat, until steaming hot. Whilst the milk is heating up, we place a whole egg & 3 yolks into a mixing bowl then whisk together. Once the milk is warm, we whisk it into the eggs then pass the custard into a jug, through a sieve.
  3. Butter Bread – Next, cut the hot cross buns into 2 cm thick slices then spread a generous amount of butter on one side.
  4. Assemble – To assemble the pudding, you’ll first need to line a 2 lb loaf tin with baking parchment. Next, place a third of the hot cross bun slices into the tin (butter side up), overlapping if necessary. Sprinkle over half of the soaked sultanas then pour in enough custard to cover the bread. Repeat this process for the second layer.
    To finish, lay the remaining hot cross bun slices on top then pour over the remaining custard. Leave to soak for an hour then sprinkle a generous amount of demerara sugar on top.
  5. Bake – To cook the pudding, place the loaf tin inside a small roasting tin then fill halfway up with boiling water. Bake in an oven that’s been preheated to 160°c/320°f, until the internal temperature of the pudding reaches 75°c/167°f (you’ll need a digital food probe).
  6. Leave To Set – Once cooked, let the bread & butter pudding cool to room temperature then chill in the fridge until set. This will take at least 4 hours. Once set, cut into thick slices & fry in butter…

How To Fry Bread & Butter Pudding

Easily the best way to reheat bread & butter pudding is by frying slices of it in butter! This gives the pudding a crisp, golden crust & fluffy interior. Perfect with custard!

Frying Bread & Butter Pudding

  1. Slice your set bread & butter pudding into thick slices.
  2. Set a large frying pan over a medium heat then add in a splash of veg oil & a small knob of butter.
  3. Once hot, add slices of pudding into the pan (don’t overcrowd the pan!) then cook for 2-3 minutes on each side, until crisp & golden.
  4. Serve immediately with custard!
fried bread & butter pudding

Tips & Tricks

  • Use homemade hot cross buns – Shop bought hot cross buns are good but homemade ones are even better! For the best results, I’d recommend making some of our tangzhong hot cross buns.
  • Use good vanilla – A good quality vanilla paste flavours the custard the best!
  • Top with sugar – Sprinkling demerara sugar over the top of the pudding gives it a super crunchy top!
  • Let the bread soak – Giving the bread an hour or so to soak in custard gives this pudding the best texture once cooked.
  • Cook in a water bath – To avoid overcooking the custard & to give the bread & butter pudding a smooth, silky texture, bake it inside a roasting tin that’s half full of boiling water.
  • Fry in butter – To reheat the pudding, cut it into thick slices then fry each slice in butter until crisp & golden.
  • Serve with custard – Custard is a classic accompaniment to bread & butter pudding. Homemade is best!

Cooking Bread & Butter Pudding In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe on an Aga…

Warm the milk for the custard on the simmering plate. Cook the bread & butter pudding in the baking oven, on the bottom set of runners.

Equipment Used

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Fried Hot Cross Bun Bread & Butter Pudding

This recipe makes crisp & fluffy slices of fried hot cross bun bread & butter pudding! A twist on a classic & best served with homemade custard.
Prep Time1 hour 15 minutes
Cook Time1 hour
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: English
Servings: 8 Portions
Author: Ben Racey

Equipment

  • 2lb Loaf Tin
  • Roasting Tin
  • Medium Saucepan
  • Mixing Bowl
  • Sieve
  • Jug
  • Frying Pan

Ingredients

Soaked Fruit

  • 100 g Sultanas
  • 200 g Black Tea

Custard

  • 200 g Whole Milk
  • 250 g Double Cream
  • 100 g Light Brown Sugar
  • 1 tsp Vanilla Paste
  • A Pinch Of Salt
  • 3 Egg Yolks
  • 1 Large Egg

To Assemble

  • 6 Hot Cross Buns
  • 50 g Butter Softened
  • Demerara Sugar To Sprinkle On Top

To Fry

  • Vegetable Oil
  • Butter

To Serve

  • Vanilla Custard Or Ice Cream

Instructions

Soaked Fruit

  • First, place the sultanas into a bowl then pour over 200ml of hot, black tea. Set aside & leave to soak for at least 30 minutes. Once soaked, drain the fruit & discard the liquid.

Custard

  • Place the milk, cream, sugar, vanilla & salt into a medium sized saucepan then set over a low heat & leave to get steaming hot, stirring occasionally.
    Don't let the milk boil!
  • Next, place the egg yolks & the whole egg into a mixing bowl then whisk together.
  • Once your milk is hot, gradually pour it into the eggs, whisking constantly as you do so.
  • Pass the custard into a jug, through a sieve then set aside.

Assembly

  • Cut each hot cross bun into 2 cm thick slices then spread a good amount of butter onto one side.
  • Grease & line a 2 lb loaf tin with baking parchment.
  • Next, place a third of the hot cross buns into the tin (butter side up), overlapping the slices if necessary. Sprinkle half the sultanas over the hot cross buns then pour over enough custard to completely cover the buns.
  • Repeat the previous step to make the second layer.
  • To finish, place the remaining hot cross bun slices on top then pour over the remaining custard. Leave to soak for an hour.
    If the custard starts to overflow, let the pudding soak for 15 minutes before adding in more.
  • Preheat an oven to 160°c/140°c fan (320°f/284°f).
  • Sprinkle a generous amount of demerara sugar over the top of the pudding then place the loaf tin into a small roasting tin. Fill the roasting tin half full with boiling water then place the pudding in the oven.
  • Bake until the internal temperature of the pudding reaches 75°c/167°f. This will take 40 minutes – 1 hour. Check the pudding after 40 minutes & if the top is browning too much, loosely cover it in foil.
  • Once cooked, take the pudding out of the oven & leave to cool to room temperature (still in the water). Then once cool, take the tin out of the water & refrigerate the pudding for at least 4 hours.

To Serve

  • Take the set pudding out of the tin then cut into thick slices.
  • Place a frying pan over a medium heat then add in a small amount of veg oil & a knob of butter. Once hot, add in a slice or two of pudding (don't overcrowd the pan!) then cook for 2-3 minutes on each side.
    Repeat with the remaining slices then serve with warm custard or scoops of ice cream.

Notes

1. Cooking On An Aga – Warm the milk for the custard on the simmering plate. Cook the bread & butter pudding in the baking oven, on the bottom set of runners.
2. Hot Cross Buns – For this recipe, I used 6 of my tangzhong hot cross buns. If you use shop bought buns, you might need to use a couple more.
3. Soaking The Fruit – To soak the sultanas, you’ll need 200ml of hot, black tea. I used Yorkshire tea but feel free to use whatever tea you like. You’ll only need 1 tea bag.
4. Storage – Once cooked, this pudding will keep for up to 3 days in the fridge. 
 

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