A delicious way to use up any leftover hot cross buns from Easter

Prep time
15 mins
Cook time
60 mins
6 serves


  • 6 Community Co free range egg yolks*
  • 2 Community Co free range eggs*
  • 300ml Community Co Full Cream Milk*
  • 300ml double cream
  • 1 tsp vanilla essence
  • 75g butter
  • 8 hot cross buns, halved
  • ½ cup Community Co Aussie Sultanas*

How to make:

  1. Preheat oven to 180°C.
  2. To make the custard, whisk the egg yolks and whole eggs together in a bowl.
  3. Place the milk and cream into a pan over a low heat and slowly bring to a simmer. Remove from the heat. Pour the milk and cream into the egg mixture, add vanilla essence and whisk well.
  4. Butter the hot cross buns, then cut into quarters.
  5. Place a layer of the hot cross buns into a 22cm x 10cm, 5cm deep ovenproof dish.
  6. Sprinkle with some sultanas. Repeat the layers and finish with a final layer of buns.
  7. Pour the custard over the buns and leave to stand for 20 minutes.
  8. Place the dish into a deep roasting tray and add enough water to the tray to come a third of the way up the dish (this is a bain-marie). Cover with foil.
  9. Carefully place the pudding and bain-marie into the oven and bake for 20-30 minutes, or until the custard has set. Remove the foil for the final five minutes of cooking to brown the top.


*Community Co products proudly at home at IGA.