Chocolate Orange Hot Cross Bun Bread and Butter Pudding

A twist on a classic perfect for the Easter weekend.




I have two confessions to make: I am not actually the biggest fan of either bread and butter pudding or hot cross buns… I am a fan of seasonal baking however, (a fact you may have clocked onto over Christmas and Halloween) so I concocted this delightfully simple and cosy pudding for you all to consume over the Easter period; or afterwards when you have piles of stale hot cross buns to use up.

Secondly I had originally wanted to include a recipe for salted caramel to drizzle atop the pudding but I am yet to perfect my recipe for it and I never share anything until I am 100% happy with it. So I suggest using alternative recipes for that, cutting out the hassle and purchasing salted caramel from a shop or just eliminate it all together! I shall share my salted caramel recipe with you as soon as it is perfecto, I know you will all be waiting with baited breath for that day to come!




Serves 4 – 6 (or 2 if my mother and sister are eating it!) 

Prep time: 10 minutes

Cooking time: 35 – 40 minutes


  • 1 packet hot cross buns, approx 250 g
  • approx 50 g butter plus extra for buttering the tray
  • 3 large eggs
  • 150 ml milk
  • 100 ml double cream
  • 2 tsp vanilla extract
  • 2 tsp orange zest
  • 50 g chocolate chips
  • 1 tbsp caster sugar
  • 2 tbsp salted caramel (optional)


  1. Preheat the oven to 180 degrees C. Grease a 20 x 20 baking dish with butter.
  2. Cut each bun in half and spread with butter and then cut into quarters and place into the baking dish. Scatter the chocolate chips evenly over the buns.
  3. In a medium sized bowl mix together the eggs, milk, cream, vanilla extract and orange zest until combined and then pour this over the buns. Press all of the buns down so that they get saturated with the egg mixture. Sprinkle the caster sugar over the top and then place in the oven for 35 – 40 minutes. Remember that cooking times can varely hugely from oven to oven so do keep an eye on the pudding – you want the egg mixture to be cooked through and absorbed and the top to be crisp and a golden brown colour. 
  4. Remove from the oven, drizzled over the caramel if you are using it and serve straight away with cream.

Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on instagram, facebook and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer >>>. I have also recently joined pinterest so follow me on there for even more foodie inspiration – my username is Wish to Dish.



53 thoughts on “Chocolate Orange Hot Cross Bun Bread and Butter Pudding

  1. kmckeage says:

    This sounds fantastic! I was never a huge fan of hot cross buns either, but this Easter my church members made them in our outdoor brick bread oven. THAT is my method of choice for HCB forevermore. They were amazing, and I don’t think there were enough left over for this or any other recipe. I’ll just have to find them elsewhere for this!

    Liked by 3 people

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