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Cozy Hot Cross Bun Bread Pudding Recipe with Easy Vanilla Custard and Raisin Sauce

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A comforting bread pudding made from leftover hot cross buns soaked in a spiced custard, served with a silky vanilla custard sauce and rich raisin sauce. Perfect for cozy gatherings and quick to prepare.

Ingredients

Scale
  • 6 hot cross buns, roughly chopped (day-old or slightly stale works best)
  • 4 large eggs, room temperature
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 3/4 cup (150 g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Vanilla Custard:
  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 4 large egg yolks
  • 1 vanilla bean pod, split and scraped (or 2 teaspoons vanilla extract)
  • 1 tablespoon cornstarch (optional)
  • For the Raisin Sauce:
  • 1 cup (150 g) raisins (golden or dark)
  • 1 cup (240 ml) water
  • 1/4 cup (50 g) brown sugar
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×9 inch baking dish.
  2. Chop hot cross buns into roughly 1-inch chunks and spread evenly in the baking dish.
  3. In a medium bowl, whisk together 4 eggs, 2 cups whole milk, 1 cup heavy cream, 3/4 cup sugar, cinnamon, nutmeg, vanilla extract, and a pinch of salt.
  4. Pour custard mixture over the chopped buns, pressing down gently to help liquid absorb. Let sit for 15-30 minutes.
  5. Bake bread pudding for 40-45 minutes until top is golden brown and custard is set but slightly jiggly. Cover loosely with foil if browning too fast.
  6. While baking, prepare vanilla custard sauce: heat 2 cups milk, sugar, and vanilla bean pod (or extract) in a saucepan until just simmering.
  7. Whisk egg yolks with cornstarch (if using). Temper yolks by slowly adding hot milk while whisking constantly.
  8. Return mixture to saucepan and cook on low heat, stirring constantly until thickened (5-7 minutes). Remove vanilla pod and keep warm.
  9. Make raisin sauce: combine raisins, water, brown sugar, butter, lemon juice, and cinnamon in a small saucepan.
  10. Simmer gently for 10-15 minutes until sauce thickens and raisins plump. Stir occasionally and keep warm.
  11. Serve bread pudding warm with generous spoonfuls of vanilla custard and drizzle with raisin sauce.

Notes

Let buns soak in custard for at least 15 minutes for best texture. Use room temperature eggs to avoid curdling. Cook custard sauce on low heat while stirring to prevent lumps. Cover pudding loosely with foil if browning too fast. Toast fresh buns lightly before chopping for better texture. Raisin sauce can be stored in fridge up to 5 days and reheated gently.

Nutrition

Keywords: hot cross bun, bread pudding, vanilla custard, raisin sauce, comfort dessert, easy dessert, cozy dessert

Find it online: https://elaraeats.com/cozy-hot-cross-bun-bread-pudding-recipe-with-easy-vanilla-custard-and-raisin-sauce/