Terri’s Hot Cross Bun Bread and Butter Pudding

Easter is a time for family, celebration and good food. A dish that has been a staple in our Senior Developer, Terri-Mae Sasman’s household is Hot Cross Bun Bread and Butter pudding.

Here she shares her delicious, family recipe with us!


  • 6 Hot Cross buns
  • Butter
  • Marmalade, Apricot or Strawberry jam
  • 4 eggs
  • 1/3 Cup Castor sugar
  • 250 ml Cream
  • 250 ml Milk


  1. Preheat your oven to 160 degrees Celsius.
  2. Halve the Hot Cross Buns and set tops aside.
  3. Roughly chop bun bases and keep aside.
  4. For the custard, whisk the eggs, sugar, milk and cream in a large bowl until well combined.
  5. Add chopped bun bases and let it stand for five minutes. Using a slotted spoon, arrange soaked bun bases in a large, greased baking dish.
  6. Butter and jam the cut-side of the Hot Cross Bun tops.
  7. Then, dip the cut side of the Hot Cross Bun tops into the egg mixture and arrange cross-side up in the dish.
  8. Pour the remaining egg mixture around the bun tops.
  9. Loosely cover with foil and bake for 15 minutes.
  10. Finally, remove the foil and bake for a further 10 to 15 minutes or until the custard has set.

To serve, finish by brushing some jam on top of the desert.

Bon Appétit!

Image courtesy of the BBC

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