Transform leftover Easter treats into a decadent Hot Cross Bun Bread and Butter Pudding with a boozy twist. Easy to make, utterly indulgent, and perfect for entertaining.
What To Do with Leftover Hot Cross Buns? Make This Irresistible Boozy Hot Cross Bun Bread and Butter Pudding.
I can hardly believe there are any left. Those sticky, spiced, golden-topped buns are usually the first to disappear from the Easter table. But if, by some miracle, you’ve got a few still lingering in the bread bin, this Hot Cross Bun Bread and Butter Pudding is your delicious solution.
It’s the kind of recipe that makes you feel like a kitchen magician, transforming leftovers into something decadent and utterly comforting. A classic Leftover Hot Cross Bun Recipe gets a modern twist with a splash of your favourite tipple (mine’s a citrusy Cointreau), a touch of citrus zest, and a silky custard that soaks right through.
Whether you’re after an Easter Dessert with Alcohol for the grown-ups, or a cosy bake to share with the whole family, this is a wonderfully Easy Easter Pudding Recipe that never fails to impress. Think of it as a Boozy Bread and Butter Pudding with personality—rich, nostalgic, and just a little cheeky.
Ready to turn those buns into something brilliant? Let’s bake.
Why You’ll Love This Boozy Hot Cross Bun Bread and Butter Pudding
- Perfect use for leftovers – A delicious way to transform leftover hot cross buns into a show-stopping dessert.
- Soft, spiced indulgence – This Leftover Hot Cross Bun Recipe soaks up a rich custard, turning irresistibly soft inside with a golden, lightly crisp top.
- Boozy or family-friendly – Make it an Easter dessert with alcohol with a splash of Baileys, Cointreau, or rum for an adult twist, or keep it alcohol-free for everyone to enjoy.
- Comfort food classic – This Hot Cross Bun Bread and Butter Pudding delivers cosy, nostalgic warmth with every spoonful.
- Quick and easy to make – Simple to prepare with pantry staples, yet impressive enough to serve for Easter lunch or dinner parties.
- Crowd-pleaser – This Easy Easter Pudding Recipe can be served warm with cream, custard, or ice cream—it’s guaranteed to win hearts around the table.
RELATED POST: Tempting Twist – Vegemite and Cheese Hot Cross Buns
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Boozy Hot Cross Bun Bread and Butter Pudding
Turn Easter leftovers into luxury with this Hot Cross Bun Bread and Butter Pudding.Soft, spiced buns are soaked in creamy custard and baked to golden, wobbly perfection. Add a splash of your favourite liqueur for a boozy twist, or keep it classic—either way, it’s an easy, comforting dessert that tastes like a warm hug from the oven.
Ingredients
- 4–6 hot cross buns (a day or two old), halved or quartered
- 50g unsalted butter, softened
- 3 large eggs
- 250ml thickened cream
- 250ml full cream milk
- 75g caster sugar
- 1 tsp vanilla bean paste
- 1 tsp orange zest (or lemon if preferred)
- ½ tsp cinnamon or mixed spice
- ¼ cup sultanas or chopped dates
- 3 tbsp Baileys, spiced rum, Frangelico or Cointreau (choose your adventure)
- 1 tbsp apricot jam or marmalade (to glaze)
Instructions
Prep the buns: Butter the inside halves of your hot cross buns. Arrange them snugly in a greased baking dish. Scatter over sultanas or dried fruit if using.
Make the custard: In a large jug, whisk together eggs, cream, milk, sugar, vanilla, orange zest, spice and your chosen liqueur. Don’t hold back — this is dessert with personality.
Assemble and soak: Pour the boozy custard over the buns, pressing down gently to help the buns absorb it. Let it sit for at least 15 minutes, or longer if you’ve got time (up to 30 mins is ideal).
Bake: Preheat the oven to 170°C (fan). Pop the dish in a deep roasting pan and add hot water to come halfway up the sides. Bake for 40 minutes or until puffed and golden with a slight wobble in the centre.
Glaze: Warm the jam and brush over the top for a glossy finish worthy of a magazine spread.
Notes
To serve Pouring cream, vanilla bean ice cream, or a boozy whipped cream (just whip thickened cream with a dash of the same liqueur)
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 997Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 122mgSodium: 1317mgCarbohydrates: 148gFiber: 6gSugar: 35gProtein: 30g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
Boozy Bread and Butter Pudding ready for the oven
Boozy Variations for your Leftover Hot Cross Bun Recipe
- Baileys + dark chocolate chunks = next-level richness.
- Frangelico + roasted hazelnuts = a Nutella-adjacent dream.
- Cointreau + candied orange peel = zingy sophistication.
- Spiced rum + dates + brown sugar top = sticky toffee vibes.
Easter Dessert with Alcohol
Frequently Asked Questions for Boozy Hot Cross Bun Bread and Butter Pudding
Can I use fresh hot cross buns for this recipe?
Yes, but slightly stale buns are ideal. They soak up the custard better, giving your Hot Cross Bun Bread and Butter Pudding that luscious texture and rich flavour. If you only have fresh buns, lightly toast them before layering.
What type of alcohol works best in a boozy version?
If you’re after an Easter Dessert with Alcohol, try Baileys, spiced rum, Cointreau, or Frangelico. Each adds its own personality to the custard, making this a truly Boozy Bread and Butter Pudding. Use 2–3 tablespoons to complement the spiced buns without overwhelming the dish.
Can I make Hot Cross Bun Bread and Butter Pudding in advance?
Definitely. This Easy Easter Pudding Recipe is perfect for prepping ahead. Assemble and chill for a few hours or overnight before baking. You can also bake it in advance and reheat gently when it’s time to serve.
Can I freeze the pudding?
Yes! Once baked and cooled, wrap portions of your Hot Cross Bun Bread and Butter Pudding and freeze for up to 2 months. Defrost overnight and reheat in the oven for a cosy, no-fuss dessert.
What’s the best way to serve it?
Serve this Leftover Hot Cross Bun Recipe warm with cream, custard or ice cream. Add a little drizzle of your chosen liqueur for an extra indulgent touch, or top with toasted almonds or melted chocolate for texture and flair.
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