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Jamie’s hot cross bun bread and butter pudding recipe

Jamie’s hot cross bun bread and butter pudding recipe

19 ratings

Jamie says: "We all know and love bread and butter pudding, but it’s time for a change. This epic version is super-fun – ripping up leftover hot cross buns, layering them up with your favourite Easter chocolate in a pan, then baking in a quick homemade egg custard until golden. And it can be made ahead (even the kids can help!). So easy, so delicious and proper comforting." See method

  • Serves 6
  • Takes 45 mins plus resting
  • 523 calories / serving
  • Vegetarian


  • 3 large free-range eggs
  • 150ml whole milk
  • 150ml double cream, plus extra to serve (optional)
  • 2 tsp vanilla extract
  • 75g golden caster sugar
  • 60g unsalted butter, plus extra for greasing (softened)
  • 6 hot cross buns
  • 30g Mini Eggs, leftover Easter eggs or quality dark chocolate (70%)
  • 30g cherry jam

Each serving contains

  • Energy

  • Fat

    28g 39%
  • Saturates

    16g 78%
  • Sugars

    37g 41%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 58.1g Protein 10.5g Fibre 3.1g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Crack the eggs into a large mixing bowl, add the milk, cream, vanilla extract and 2 tbsp sugar, then whisk until smooth. 
  2. Grease a 24cm non-stick ovenproof frying pan with a knob of the butter, then tip in 1 tbsp sugar into the pan and shake around to coat – this will give you the most gorgeous, caramelised outside. Tap gently, then tip any excess sugar back into a small bowl for later. 
  3. Slice each hot cross bun into 3 rounds and butter them on one side. Take the bottom and middle pieces and dip into the custard mixture, then layer up the edges of the pan and over the base – tear some of the slices to fit snugly into the pan to fill any gaps. 
  4. Scatter in two-thirds of the chocolate eggs (or snap in the dark chocolate), dollop on half the jam, then dip the hot cross bun tops into the custard, lay them on top and press down. Pour over the remaining custard and finish with the remaining chocolate eggs and jam. 
  5. Leave to soak for 5 mins (the more it sucks up, the better!), then sprinkle with the remaining sugar.  
  6. Bake for 25 mins or until set. Allow the pudding to rest for 10 mins, then carefully slide onto a serving board or plate. 
  7. Serve with extra cream, if you like – it’s delicious cold too, if you’ve got any left over!

Tips and swaps

  • If you're pushed for time, assemble it the night before, store in the fridge, then bake the next day. Simple!
  • This recipe is super-flexible – swap the hot cross buns for stale croissants, brioche or bread, if that’s what you’ve got.
  • You can use any sugar in place of the golden caster sugar, but you might not get as much caramelisation. 
  • Use any type of jam or marmalade, and switch out the chocolate eggs for whatever you’ve got. Just have fun with it.
  • You can double or triple the recipe – perfect for when you have guests.

See more Jamie Oliver recipes

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