Hot Cross Bun Bread Pudding

Hot Cross Bun Bread Pudding

  • 4 day-old hot cross buns, cut into cubes (about 6 cups)
  • 2 whole eggs, plus 2 egg yolks
  • 1/2 cup skim milk
  • 1/2 cup orange juice
  • 1 teaspoon freshly grated orange zest
  • 1 teaspoon vanilla
  • 2 tablespoons brown sugar


  • 1 cup orange juice
  • 1 tablespoon unsalted butter
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1 teaspoon freshly grated orange zest
  • 1/4 teaspoon grated nutmeg

Preheat the oven to 350.  Spray 4 ramekins or oven-safe bowls with non-stick spray.  Place ramekins on a baking sheet and set aside.

Place the bread cubes in a large bowl and set aside.  In a separate bowl, whisk together the eggs and yolks, milk, orange juice, orange zest, vanilla and brown sugar.  Pour mixture over the bread and toss with a spatula.  Let sit for a few minutes until the bread absorbs the liquid.  Divide mixture between the ramekins.

Bake at 350 for 25 minutes, until golden brown on top.

Meanwhile, in a medium saucepan, combine the all the ingredients for the sauce.  Bring to a boil over medium heat and continue to boil until reduced by half, about 15 minutes.  Pour the sauce over the bread pudding before serving.

Yields 4 servings.

Recipe from Curly Girl Kitchen