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Hot Cross Bun Bread and Butter Pudding with Strawberries and White Chocolate

Hot Cross Bun Bread and Butter Pudding

Guests both young and old will love this Easter twist on the traditional bread and butter pudding. Hot cross buns are combined with creamy custard, chunks of white chocolate and strawberries to create a soul-warming Easter dessert.

Easter is one of my favourite times of the year and not just because it’s Rack of Lamb time! And it’s not just because it’s a chance to spend four whole free days off work, either. 

Hot Cross Bun Bread and Butter Pudding

While it’s definitely a bit of both, my favourite part of Easter is celebrating with delicious food (obvs). Throw some chocolate into the mix and really, who can complain? But if there is only one thing better than chocolate at Easter, it has to be the hot cross bun. 

And if there is anything better than the hot cross bun, then it has to be a HCB / bread and butter pudding hybrid. Peppered with strawberries, spread with indulgent strawberry preserve, soaked in a creamy homemade custard and lashed with chunks of velvety white chocolate, it’s a luxurious Easter recipe that will impress errrrrrybody at your table.

Hot Cross Bun Bread and Butter Pudding

If you haven’t worked it out yet, this Easter recipe is a tweak on the traditional bread and butter pudding, but with a modern, fruity twist. The original version uses stale, sliced white bread, but you guys, I think we can do better than that. Hot cross buns are infused with that delicious spice that plain ol’ white bread could never match, so put the two together and you’re in Easter recipe heaven.

Hot Cross Bun Bread and Butter Pudding

Oh and did I mention butter? There is no such thing as bread and butter pudding without it, and that’s probably what makes it so amazing. Because, reasons.

Speaking of butter, this recipe is actually a new rendition of one I wrote for a magazine in 2018. It used chocolate hot cross buns in place of traditional, and blueberries in place of the strawberries. Unbeknown to me, the magazine was published with a typo in the ingredients, stating that it required 550g of butter. Yes, you read that correctly, 550g. My. Goodness. So, biggest tip for this Bread and Butter Pudding recipe is this: don’t use that much butter! While butter is everything, and a little indulgence in an Easter recipe is always welcome, we don’t need to be clogging anybody’s arteries past the point of no return. Just 50g of butter will do. Ease up, tiger.

Actually, thinking of this has inspired me to update all my recipes with a little disclaimer. Because nobody ever needs a ‘level-550’ cooking disaster on their hands! 

But back to the Hot Cross Bun Bread and Butter Pudding. For this version, I have chosen to use store-bought, fruitless HCB’s. I have taken this approach for two reasons. First of all, my youngest won’t touch anything with sultanas in it. Secondly, the recipe is full of gorgeous strawberries and I’m happy enough with the sweet, tangy flavour and texture this brings. I like to keep it simple in this sense, but it really is down to personal preference. If you prefer your Easter recipes to be completely unadulterated, than by all means, go full traditional and add in all the raisin-and-orange-peel hot cross bun goodness you can muster!

Hot Cross Bun Bread and Butter Pudding

Make no mistake, this Hot Cross Bun Bread and Butter Pudding recipe is indulgent. But hey, it’s Easter, so what isn’t? If made to the right scale (that is, not 550g of butter), it should be velvety and sweet, without being sickly and over the top. The white chocolate imparts the richness (so don’t be tempted to add too much), and it’s beautifully balanced with the tang of the strawberries and the preserve. The golden, crunchy tops of the buns will make your heart flutter a little when you crack into them, and the butter and custard adds a luxurious, glossy, liquidy touch that is just to die for. It really is a surprise to me that this Easter recipe is greater than the sum of its parts!

Hot Cross Bun Bread and Butter Pudding

So, here is my Easter recipe for Hot Cross Bun Bread and Butter Pudding with Strawberries and White Chocolate. It’s great for a delicious follow up to your Easter feast, or even better, as a seriously special breakfast treat. It’s also a great way to use up those pesky leftover hot cross buns. And to help make your Easter last just that little bit longer. 

Just please, don’t use half a kilo of butter.

I am human and mistakes can happen! If you notice an error, typo or find the instructions unclear in any of my recipes, please email me directly. I will rectify the issue as soon as I can. Together, we can prevent kitchen disasters for other Nosh followers!

Hot Cross Bun Bread and Butter Pudding with Strawberries and White Chocolate

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Jaimie Archer Serves: 8
Prep Time: 30 minutes Cooking Time: 30 minutes

Your guests both young and old will love this Easter twist on the traditional bread and butter pudding. Fluffy, hot cross buns are combined with a creamy custard, chunks of white chocolate and strawberries to create a soul-warming Easter dessert.


  • 6 Hot Cross Buns (see note)
  • 50g butter, softened
  • 200g strawberry jam
  • 1 cup fresh strawberries, halved
  • 100g white chocolate, broken into chunks
  • 6 egg yolks, free range
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/2 cup thickened cream



Slice each hot cross bun bun in half and spread each piece with the butter and half of the jam (on the cut side only).


Lay the bottom halves into a greased ovenproof dish, overlapping the slices slightly if necessary.


Place some chunks of white chocolate sporadically across the buns and then place the lids of the buns over the top, cross side up. They do not need to line up with the bottom halves.


Place any remaining chunks of white chocolate in and around the buns.


In a mixing bowl, whisk egg yolks, sugar and vanilla extract together until


pale, then whisk in the milk and cream. Pour the mixture over the buns and set aside for 15-20 minutes to absorb.


Meanwhile, preheat oven to 180C.


Place dish into a large roasting pan and pour in enough boiling water to come half way up the side of the dish. Transfer to oven and bake for 30 minutes or


until the custard has set and the top of the buns are golden.


Dust with a little sifted icing sugar and scatter with fresh strawberries and a drizzle of strawberry jam to serve.




I used fruitless hot cross buns for this recipe, however you can use traditional with fruit if you like, it's all up to personal preference.

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  • Reply
    April 20, 2019 at 7:34 am

    I have just discovered your lovely blog. Thank you for your comment on my blog. This recipe looks amazing! I saw something very similar on the cover of a food magazine. It must be yours! That’s fantastic that you get to create recipes for magazines. Have you always done this? Also, I must say, stunning photography – May I ask what camera equipment you use?

    • Reply
      April 20, 2019 at 9:52 am

      Hi Marcellina, thanks for following! I have created recipes for food magazines for about 4 years, but I haven’t done one in about a year or so – the one I used to work on regularly was a local one that has now finished up. Camera wise, I use an archaic Canon 500D, with a 55mm lens… looking to upgrade very soon as its definitely starting to slow down in its old age haha. Natural light wherever I can too. Thanks for visiting and I hope you get a chance to give the recipe a go 🙂

  • Reply
    April 20, 2019 at 9:59 am

    Oh wow this looks amazing! I love a good hot cross bun, but this is off the charts! ❤️❤️

  • Reply
    Alexandra @ It's Not Complicated Recipes
    April 20, 2019 at 11:29 am

    I am away for this Easter, but this will be on my list to try next year – it looks SO beautiful!

    • Reply
      April 21, 2019 at 1:53 pm

      Thank you Alexandra, happy Easter to you!

  • Reply
    April 21, 2019 at 8:36 am

    Now that is some seriously epic hot cross buns!!

    • Reply
      April 21, 2019 at 1:54 pm

      Right?! I hope you’re having a great Easter Sylvie 🙂

  • Reply
    April 21, 2019 at 4:14 pm

    Seriously Jaimie, quit your day job and become a food photographer!! I look at so many blogs and your photos are always so beautiful I love them all. They stand out from the usual. There is a poetic touch and you should be really happy with the presentation of them, you girl are a food photographer gun!! xx

    • Reply
      April 22, 2019 at 8:25 am

      Oh wow thank you for the kind words Adrianne. I must say it’s all very much practice… I look at some of my earlier shots and want to cry!

  • Reply
    April 21, 2019 at 7:16 pm

    DROOL!!! I made something similar myself – looks stunning (yours that is!)

    • Reply
      April 22, 2019 at 8:24 am

      Can’t go wrong with B&B pudding no matter the format, in my opinion!

  • Reply
    Mark Archer
    May 8, 2019 at 5:53 am

    Eating Easter has never been sooo delicious! I had no room for chocolate eggs after eating this…….and I was fine with that.

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