Skip to content
Join our Newsletter
VIA store 300x100
Join our Newsletter

This Hot Cross Buns Bread Pudding is the ultimate solution for Easter leftovers (RECIPE)

Stuck with hot cross buns after the Easter feast? Turn this Easter staple into an inspired brunch dish or dessert.

Easter can be a time of feasting for many families across B.C., but if you find you're facing leftovers, it can be a chore to figure out what to do with them - especially if it's something traditional that absolutely shouts "EASTER!"

We turned to Angie Quaale, author of the beautiful Eating Local in the Fraser Valley cookbook (and guidebook to the region) for some inspiration. Quaale, who many may know from her shop and classes at Well Seasoned in Langley, definitely had something inspired up her sleeve. Here's how she handles one particular Easter leftover: Hot Cross Buns. 

 Hot Cross Buns. Photo courtesy Angie QuaaleHot Cross Buns Bread Pudding. Photo courtesy Angie Quaale

At my house with Easter dinner, I always serve Hot Cross Buns. But, I always buy too many thinking everyone likes them as much as I do.

Alas, the turkey and gravy is too delicious, the sweet potato casserole too tempting, and then there is pie, usually a couple of kinds, so the hot cross buns remain. This creates an interesting opportunity for a future brunch or even a dessert.

I cut the hot cross buns into cubes, put them in a plastic bag and freeze them until I am ready to use them. And then on some rainy Sunday morning, they find their place in an old school bread pudding served with a side of really good bacon, some freshly brewed coffee and a mimosa - life is good!

Hot Cross Buns Bread Pudding

Recipe by Angie Quaale

  • About 10 day-old hot cross buns, cubed
  • 6 large eggs lightly beaten
  • 1 cup granulated sugar
  • 3 tbsp. rum
  • 2 ½ cups whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • zest from 1 orange

Grease a 9x13 baking dish. Place the cubed hot cross buns into the prepared baking dish and spread it around into an even layer. Set aside.

In a very large mixing bowl, whisk together the eggs, rum, sugar, milk, orange zest, vanilla, nutmeg, and cinnamon until fully combined. Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.

Meanwhile, preheat oven to 350°F. Place the bread pudding in the oven and bake at 350°F for 45-50 minutes or until the top is set. Remove from the oven and allow to cool slightly before serving. Serve with a drizzle of maple syrup if you feel the need to guild the lily.