This seasonal dessert of Dutch oven Hot Cross Bun Pudding is perfect for camping over the Easter long weekend. You can make this dessert for Easter brunch while you are outside finding eggs. Or serve it as breakfast or dessert the day after using leftover buns.
Leftover hot cross buns (if there is such a thing) are perfect for this dessert. Softened and flavored with homemade custard, it is baked until golden. You can play with the custard a little bit, adding raisins or orange zest if you like.
When hot cross buns aren’t available they can be substituted with similar sweet bread. Try brioche, challah, raisin bread, or cinnamon bread. A sprinkle of dessert rub on top also helps boost the flavor and adds a bit of crunch on the top.
Hot Cross Bun Pudding Recipe
- 1 1/4 cups whipping cream
- 2 1/2 cups whole milk
- 4 eggs
- 1/2 cups brown sugar
- 1 teaspoon vanilla extract
- 8 hot cross buns
- 2 tablespoons butter
- large bowl
- 10 inch Dutch oven
- Warm the cream and milk in a pot over gentle heat.
- Whisk the eggs, sugar, and vanilla together in a large bowl, then gradually add the warmed cream mixture.
- Halve the hot cross buns then spread with the butter. Cut each half into quarters.
- Add the hot cross buns to the bowl containing the cream and egg mixture. Let sit for 15 minutes.
- Preheat the Dutch oven to 350 degrees F (175 degrees C).
- Transfer the hot cross buns and any remaining liquid into the preheated Dutch oven.
- Bake for 50 minutes at 350 degrees F (175 degrees C) or until the custard is set and the top browned.
- Rest for 10 minutes with no external heat before serving.
Dutch Oven Dessert