Hot Cross Bread & Butter Pudding
- Sarah L Samuels
- Apr 3
- 3 min read
A bread and butter pudding is a traditional English dessert made from buttered bread, dried fruit and a vanilla custard then baked in the oven.
I made a Hot Cross Bun loaf recently and as I am the only one who eats it in my house I had lots to eat so I thought about making an Easter pudding with it. You could also use leftover or stale hot cross buns for this dessert.
I was trying to decide whether I should cut the crusts off as I would normally do with my bread and butter pudding recipes. In the end I left them on as I wanted to see the cross and it seemed a waste to cut it off. It worked really well and if you soak it in the custard it gets nice and soft anyhow.
I was trying to decide whether I should cut the crusts off as I would normally do with my bread and butter pudding recipes. In the end I left them on as I wanted to see the cross and it seemed a waste to cut it off. It worked really well and if you soak it in the custard it gets nice and soft anyhow.
Another decision I was making was whether to add some spice to the custard. In the end I decided as the hot cross loaf was already packed with spice I really didn’t think it needed anymore so I used amaretto to the custard and it worked perfectly.
This would be a perfect pudding for Easter after a nice roast for lunch.
Start by putting the dried fruit in a small heatproof bowl and cover with boiling water. Set aside for later.
Take the slices of hot cross loaf and butter each piece of bread on one side with the soft butter, then cut in half.
Layer the pieces of bread in the 16cm square ovenproof dish. Buttered side upwards.
Drain the fruit and sprinkle over the top of the bread.
In a measuring jug put the milk, cream, eggs, sugar and amaretto liqueur then mix together with a fork.
Pour this mixture over the bread making sure it's all soaked in the egg
Finally sprinkle the flaked almonds evenly over the top.
Set aside for 30 minutes for the bread to absorb the egg mix.
Preheat the oven to 180°C (160°C fan).
Take a roasting tin larger than the ovenproof dish and place dish inside.
Place in the oven then pour boiling water into the roasting tin halfway up the side of the ovenproof dish.
Bake for 30 minutes until the top pieces of bread have started to colour and the egg mix has set. Take out of the oven and the roasting tin and leave to cool for about 5 minutes.
Serve with cream.
Hot Cross Bread & Butter Pudding
Sarah's servings: 8
Sarah's skill: Easy
Baking time: 30 minutes
INGREDIENTS
100g dried mixed fruit
6 slices of hot cross loaf
40g unsalted butter, softened
150ml milk
250ml double cream
2 large eggs
25g caster sugar
3 tbsp Amaretto liqueur
3 tbsp flaked almonds
METHOD
Put the dried fruit in a small heatproof bowl and cover with boiling water. Set aside for later.
Take the slices of hot cross loaf and butter each piece of bread on one side with the soft butter, then cut in half.
Layer the pieces of bread (butter side upwards) in a 16cm square ovenproof dish.
Drain the fruit and sprinkle over the top of the bread.
In a measuring jug put the milk, cream, eggs, sugar and amaretto liqueur then mix together with a fork.
Pour this mixture over the bread making sure it's all soaked in the egg
Finally sprinkle the flaked almonds evenly over the top.
Set aside for 30 minutes for the bread to absorb the egg mix.
Preheat the oven to 180°C (160°C fan).
Take a roasting tin larger than the ovenproof dish and place the dish inside.
Place in the oven then pour boiling water into the roasting tin halfway up the side of the dish.
Bake for 30 minutes until the top pieces of bread have started to colour and the egg mix has set.
Take out of the oven and take the ovenproof dish out of the roasting tin and leave to cool for about 5 minutes.
Serve with cream.
SARAH’S EXTRA SLICE
You can also use left over or stale hot cross buns in this recipe.
You could add different nuts instead of almonds if you like.
Instead of amaretto you could use rum or brandy or leave it out all together if you want a non-alcoholic version.
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