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Cozy Hot Cross Bun Bread Pudding Recipe with Easy Vanilla Custard Sauce

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A comforting bread pudding made from leftover hot cross buns soaked in a spiced custard and baked to golden perfection, served with a rich and silky vanilla custard sauce.

Ingredients

Scale
  • 4–5 medium-sized hot cross buns (preferably a day or two old)
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 4 large eggs (room temperature)
  • 1/2 cup granulated sugar (100 g)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons melted butter
  • For the Vanilla Custard Sauce:
  • 1 cup whole milk (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup granulated sugar (50 g)
  • 3 egg yolks
  • 1 teaspoon vanilla bean paste or extract
  • Small pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your baking dish generously to prevent sticking and add a subtle buttery flavor.
  2. Slice the hot cross buns into 1-inch (2.5 cm) cubes. Variation in size is fine for texture.
  3. In a medium bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until the sugar is mostly dissolved and the mixture is smooth.
  4. Place the bun cubes into the prepared baking dish. Pour the custard mixture evenly over the bread, pressing down lightly with a spatula to ensure all pieces soak up the liquid. Let it sit for 10-15 minutes to absorb fully.
  5. Drizzle the melted butter over the top to create a golden crust.
  6. Bake for 35-40 minutes until the pudding is puffed, golden on top, and a knife inserted in the center comes out mostly clean with a few moist crumbs.
  7. While the pudding bakes, prepare the vanilla custard sauce: In a small saucepan, combine the milk, cream, and half the sugar. Warm over medium heat until tiny bubbles form around the edges but do not boil.
  8. In a separate bowl, whisk the egg yolks with the remaining sugar and vanilla bean paste or extract. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.
  9. Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens slightly and coats the back of a spoon. Do not boil to avoid curdling. Remove from heat and strain if desired.
  10. Serve the hot cross bun bread pudding warm, drizzled generously with the vanilla custard sauce. Optionally, add a sprinkle of cinnamon or fresh berries.

Notes

Let the buns soak in the custard for 10-15 minutes before baking to ensure a custardy texture. Cover loosely with foil if the top browns too quickly. Let pudding rest 5 minutes after baking for best texture. For a dairy-free version, use plant-based milks and vegan butter, and substitute eggs with flax or chia eggs.

Nutrition

Keywords: hot cross bun, bread pudding, vanilla custard sauce, comfort food, dessert, easy recipe, leftover buns, cinnamon, spiced dessert

Find it online: https://cooksybite.com/cozy-hot-cross-bun-bread-pudding-recipe-with-easy-vanilla-custard-sauce/