Hot Cross Bun Bread & Butter Pudding

  • 6 Serves
  • 15 minutes
  • 25 minutes

An old-fashioned family favourite that has been “EASTER-FIED!”


6 Yarrows Traditional Hot-Cross Buns
4 eggs, at room temperature
1/3 cup caster sugar
500ml cream


  1. Preheat oven to 160°C/140°C fan-forced. Halve the hot-cross buns and set tops aside. Roughly chop bun bases. Set aside.
  2. Whisk the eggs, sugar and cream in a large bowl until well combined. Add chopped bun bases. Stand for 5 minutes. Using a slotted spoon, arrange soaked bun bases in a large greased (about 4-5cm deep) baking dish. Dip the cut-side of the hot-cross bun tops into the egg mixture and arrange cross-side up in the dish. Pour the remaining egg mixture around the bun tops.
  3. Loosely cover with foil and bake for 15 minutes. Remove foil and bake for a further 10 -15 minutes or until custard has set.
  4. Decorate with small Easter Eggs, dust with icing sugar and serve.



  • Icing sugar
  • Small Easter eggs
  • Apricot or Strawberry Jam



Spread the buns with strawberry jam before adding to the dish

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