February 5, 2018

Hot Cross Bun Bread and Butter Pudding

Hot Cross Bun Bread and Butter Pudding

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The pudding blends perfectly with fresh raspberries and jam. Whip up some custard now!



  • 5 hot crossed buns cut in half
  • ¼ cup Jam
  • ¼ cup Nutella
  • 1 cup fresh raspberries
  • 6 eggs
  • 1 cup milk Almond or Hemp
  • 2 tablespoons olive oil
  • ½ cup cream Vegan – Coconut cream
  • ⅓ cup honey or sugar


  • Preheat oven to 160C. Lightly grease an (2L) ovenproof dish (I like to use a cake tin)
  • Spread the bottom cut side of each bun half evenly with Nutella, then spread with jam.
  • Arrange in the prepared pan, alternating the bases, jam-side up with the tops, cross-side up. Sprinkle with raspberries and white chocolate.
  • Whisk the egg, milk, cream, olive oil and sugar in a large bowl, then strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Set aside for 15 mins to soak.

  • Place the dish in a large roasting pan, pour boiling water into the pan to cover halfway up the side of the dish.
    Bake for 35-40 minutes until the custard has set.

Sweeten up your Easter this year with our tasty Custard Pudding. A perfect compliment to our Vegan Hot Cross buns.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.




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