Hot Cross Bun Pudding

A Dutch oven sitting on the grass with a cooked hot cross bun pudding inside.

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.

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A black camp plate with a serving of hot cross bun pudding and custard with the Dutch oven and remaining pudding in the background.
The Hot Cross Bun Pudding can be served with custard or cream.
Looking down on a 10-inch Dutch oven with the hot cross bun pudding mixture added and about to be cooked.
Temperature is important in this recipe with the Dutch oven needing to be preheated and the milk warm. These two steps create the best results.
A close up of golden brown hot cross bun bread and butter pudding in a Dutch oven.
Heating the Dutch oven both from the bottom and top will result in a golden brown crust on the hot cross bun pudding.
A Dutch oven sitting on the grass with a cooked hot cross bun pudding inside.
The hot cross bun pudding is ready when the top is brown and the custard is cooked through.

Hot Cross Bun Pudding Recipe

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A Dutch oven sitting on the grass with a cooked hot cross bun pudding inside.
This seasonal dessert of a Dutch oven Hot Cross Bun Pudding is perfect for camping on the Easter long weekend.
Preparation 20 minutes
Cook 50 minutes
Ready in 1 hour 10 minutes
Servings 6 Servings
CourseDessert
InfluenceAustralian
DifficultySeasoned
MethodBake
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Ingredients

Custard

  • 1 1/4 cups whipping cream
  • 2 1/2 cups whole milk
  • 4 eggs
  • 1/2 cups brown sugar
  • 1 teaspoon vanilla extract

Pudding

  • 8 hot cross buns
  • 2 tablespoons butter

Equipment

  • pot
  • large bowl
  • 10 inch Dutch oven

Directions

Custard

  • 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.

Pudding

  • 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.

Nutritional Information

Sodium: 227mgCalcium: 185mgVitamin C: 1mgVitamin A: 1060IUSugar: 29gPotassium: 244mgCholesterol: 201mgCalories: 468kcalTrans Fat: 1gMonounsaturated Fat: 7gPolyunsaturated Fat: 1gSaturated Fat: 16gFat: 27gProtein: 12gCarbohydrates: 45gIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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