Hot Cross Bun Pudding With Lemon Curd (Using Leftover Buns!)

Every Easter, I buy too many hot cross buns. Every single year. I tell myself it'll be different this time, but there I am on Saturday afternoon staring at a pack of perfectly golden buns that Emily already declared "boring" after two days. Last Easter, instead of letting them go stale, I turned them into this hot cross bun pudding using leftover buns — and honestly? It was one of the best decisions I've made in this kitchen.

This is a hot cross bun bread and butter pudding layered with Sicilian lemon curd, soaked in a silky egg custard, and baked until golden and just slightly puffed at the edges. It's rich without being too heavy, and that lemon curd layer in the middle cuts right through the creaminess in the best way.

If you love cozy baked desserts, you might also want to check out my Sourdough French Toast — another great way to make day-old bread taste absolutely wonderful.

Jump to:

• Why You'll Want To Make This Hot Cross Bun Pudding
• Ingredients For This Lemon Curd Hot Cross Bun Pudding
• How To Make Hot Cross Bun Pudding, Step By Step
• Storage And Reheating
• Tips, Tricks, And Variations For Your Hot Cross Bun Pudding
• Frequently Asked Questions About Hot Cross Bun Pudding
• Recipes You May Like
• One Last Thing Before You Go
• Hot Cross Bun Pudding with Lemon Curd

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Why You'll Want To Make This Hot Cross Bun Pudding

• Uses up leftover buns — no wasted food, no guilt
• Ready in about 1 hour including the soaking time
• That lemon curd layer inside is genuinely surprising — tangy and bright against the warm custard
• The texture is soft and custardy in the middle, slightly crisp on top
• Make-ahead friendly — soak it overnight and bake fresh the next day
• Works beautifully as a Good Friday dessert or Easter table centerpiece

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Ingredients For This Lemon Curd Hot Cross Bun Pudding

• 6 Golden Hot Cross Buns (M&S Golden Hot Cross Buns are ideal — their enriched dough holds up perfectly)
• 6 tablespoons Sicilian lemon curd, plus a little extra for the glaze
• 2 large free-range or organic eggs
• 350ml whole milk
• 50ml double cream
• 25g caster sugar
• Zest of 1 lemon
• Butter, softened, for spreading

Substitution note: No lemon curd? Orange marmalade or raspberry jam both work as alternatives. The lemon curd gives the most interesting contrast, but either option is still delicious.

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How To Make Hot Cross Bun Pudding, Step By Step

Step 1 — Prep The Dish And Buns

1. Butter a large rectangle oven dish generously.
2. Slice each bun in half horizontally and butter both cut sides.
3. Place the bottom halves in the dish — 3 along each long side, cut side up.
4. Spoon a good dollop of lemon curd onto each base and spread it across the surface. (Don't be shy here — this is the whole point!)
5. Place the bun tops back on, like little sandwiches sitting in the dish.

Step 2 — Make The Custard

6. In a small saucepan, gently heat the milk and double cream over low heat until warm. Do NOT let it boil — warm is all you need.
7. Crack both eggs into a mixing bowl. Add roughly two-thirds of the sugar (just eyeball it) and whisk until the mixture turns pale and slightly thickened.
8. Slowly pour the warm milk mixture into the egg mixture, stirring constantly as you go.
9. Strain the custard through a sieve into a jug — this removes any stringy egg bits and gives you a smooth pour.

Step 3 — Soak And Bake

10. Pour the custard over the buns, concentrating most of it in the gaps between the buns rather than straight on top. This lets the bread drink it in properly.
11. Grate lemon zest generously over the top of the dish.
12. Leave to soak for at least 30 minutes. (This step is non-negotiable — skipping it means dry pudding, and nobody wants that.)
13. Preheat your oven to 180°C.
14. Bake for about 30 minutes, until the custard has set and the tops are golden brown.

Step 4 — Glaze And Serve

15. While the pudding is still hot, mix about 1 tablespoon of lemon curd with a few tablespoons of hot water. Stir until it reaches an egg-wash consistency.
16. Use a pastry brush to paint the glaze over the tops of the buns — this gives them that gorgeous sticky, glossy finish.
17. Cool for 3 minutes, then serve warm with vanilla custard or whipped cream.

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Storage And Reheating

This pudding keeps really well. Here's what I do:

• Fridge: Cover the dish tightly with cling film or foil. It keeps for up to 3 days in the fridge.
• Reheating: Warm individual portions in the microwave for 60–90 seconds, or cover the whole dish with foil and reheat in the oven at 160°C for about 15 minutes.
• Make-ahead tip: Assemble everything the night before, let the buns soak in the custard overnight in the fridge, and bake fresh the next morning. The result is even richer and more custardy — I actually prefer it this way.
• The lemon glaze is best applied fresh after baking, so if you're making ahead, save that step for when it comes out of the oven.

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Tips, Tricks, And Variations For Your Hot Cross Bun Pudding

Ever wonder what actually makes the difference between a good bread pudding and a really great one? It's usually the soak time. Let me share what I've learned:

• Don't rush the soak. 30 minutes is the minimum. An overnight soak honestly transforms this into something special.
• Use whole milk — not skimmed, not semi-skimmed. The fat content matters for that creamy set custard texture.
• Toast the buns lightly before buttering if they're very fresh — it helps them hold their shape while still absorbing the custard.
• Add a pinch of cinnamon to the custard if you want a warmer, spicier note alongside the lemon.
• Try orange marmalade instead of lemon curd for a completely different vibe — still citrusy, but a bit more bitter and grown-up.
• If your buns are a day or two old, they'll actually absorb the custard better than brand-new ones. This is genuinely one of the best uses for leftover hot cross buns.
• Serve with warm vanilla custard poured right at the table for full-on comfort food energy. Emily refuses to eat it any other way now.

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Frequently Asked Questions About Hot Cross Bun Pudding

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Recipes You May Like

• Swedish Apple Cake — a cosy, lightly spiced baked dessert that's just as easy to pull together and perfect for any occasion
• Pumpkin Pie French Toast — another brilliant way to use enriched bread in a custardy baked dish, with warm spiced flavours
• Sourdough French Toast — if you love the idea of soaking bread in a creamy egg mixture before baking or frying, this one is a must-try

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One Last Thing Before You Go

This hot cross bun pudding with lemon curd has genuinely become my favourite thing to make over Easter weekend. It's the kind of recipe that looks impressive, tastes like you put in way more effort than you did, and uses up those extra buns in the most satisfying way possible.

Don't overthink it. Butter the buns, spread the lemon curd, pour over the custard, and let the oven do its thing. The glaze at the end takes two minutes and makes the whole dish look bakery-worthy.

Give it a try this Easter — and if you do, leave me a comment below! I'd love to know how it turned out. And if you're saving this for later (smart!), pin it to your Easter board on Pinterest so you've got it when you need it.

Happy baking!