Super Delicious Hot Cross Bun Pudding with Low Sugar Custard

Leftover Hot Cross Buns? I’ve got the perfect solution. Hot Cross Bun Pudding. Its like bread and butter pudding, but with hot cross buns instead. Genius, right? I mean who wouldn’t want to eat hot cross buns baked in delicious creamy custard. Ummmmm no-one, EVER! Traditional bread and butter pudding recipes use castor sugar in the custard, but I’ve used rice malt syrup to keep this one refined sugar free. So it’s a little bit healthier, but still totally YUM!

I used to think it was C.R.A.Z.Y, that hot cross buns hit the shelves on Boxing Day. But, if it means that I can eat this Easter treat 4 months of the year, maybe I’m down with it. Happy Easter guys.

Take me to the recipe

Hot Cross Bun Pudding

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

• Cook Time: 60 minutes
• Total Time: 60 minutes
• Yield: 8 serves 1x

Print Recipe

Pin Recipe

---

Description

Hot cross buns baked in a delicious creamy custard, that’s refined sugar free. You don’t wanna miss out on this awesome Easter dessert.

---

Ingredients

Scale 1x2x3x

• 8 hot cross buns
• 300g double cream
• 600ml milk
• 1 tsp vanilla
• 1 tsp cinnamon
• 4 eggs
• ¼ cup rice malt syrup
• 40g butter
• Pouring cream to serve

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat oven to 180C/350F.
• Cut the hot cross buns in half and spread them with butter. Arrange the bottom halves in 2 rows in a 2 litre (8 cup) baking dish
• Heat the double cream and milk in a saucepan over medium heat, add the vanilla and cinnamon, and whisk until the mixture is smooth. Remove from heat when it has warmed through.
• Whisk the eggs and rice malt syrup together in a mixing bowl. Then gradually add the warm cream mixture, stirring until well combined.
• Pour half the mixture over the bottom of the buns and leave them to soak for 5 minutes. Place the tops on the buns then pour the remaining mixture over the top of the buns. Leave to soak for a further 10 minutes.
• Bake in the oven for 30 minutes or until set. Serve the pudding warm, with cream.

---

Notes

• If you are sensitive to gluten, use gluten free hot cross buns, or if you are a sugar quitter like me, why not make your own. I use this recipe from the I Quit Sugar website (it is seriously good).
• You can make this recipe ahead of time. To reheat, cover with foil and pop in an oven preheated to 160 C (325F) until warm.

If you make my Hot Cross Bun Pudding remember to share it with me on Instagram. I love seeing and sharing your creations. Plus, one lucky reader each month will win their own You Totally Got This grocery bag. You can find me @youtotallygotthis – don’t forget to set your account to public and use the hashtag #youtotallygotthis so I can find you.

P.S –  Want more easy recipes just like this? Get my 5 day quick and easy dinner plan right here.