Blueberry Hot Cross Bun Bread Pudding

Blueberry Hot Cross Bun Bread Pudding

Course Breakfast, Brunch, Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6 servings
Author Adore Foods


  • 4 Hot Cross Buns leftovers cut in halves
  • 3 tablespoons blueberry jam/ berry jam
  • 1 cup fresh blueberries
  • 6 eggs lightly whisked
  • 250 ml milk
  • 1/2 cup heavy cream
  • 1/2 cup sugar
  • 2 teaspoons orange zest
  • 2 tablespoons orange juice


  1. Preheat your oven 320F/ 160C. Grease an oven safe baking pan/dish with some butter, covering both bottom and sides of the dish.
  2. Spread the cut side of each hot cross bun half with blueberry jam and place them in the prepared baking dish, alternating the bases, jam spread side up, with the hot cross buns tops.
  3. To make the custard, whisk eggs, milk, heavy cream, sugar, orange zest and orange juice in a large bowl. Pour the custard mixture through a sieve over the buns. Set aside for 15-20 minutes and allow to soak.
  4. Add fresh blueberries to the baking dish and place the dish in a large roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the dish. Bake for 30-35 minutes or until the custard is just set. Remove from the oven and allow to cool down for 5 minutes before serving. Serve warm or at room temperature. Add some more fresh blueberries if preferred.

Recipe Notes

This recipe was slightly adapted from Coles Magazine, March 2016 Issue