Chocolate hot cross bun bread and butter pudding recipe – a super simple Easter dessert using store-bought hot cross buns. Nobody would ever know it’s also gluten-free, promise!
Chocolate hot cross bun bread and butter pudding recipe – this literally takes 10 minutes to throw together, then you can put your feet up whilst it bakes. Just add gluten-free custard!
Chocolate hot cross bun bread and butter pudding recipe: What you’ll need…
- Gluten-free chocolate hot cross buns: No need to make these – you can find them in Sainsbury’s or Asda’s free from aisle. Any gluten-free hot cross buns work fine – even if they’re not chocolate or choc chip.
- Nutella: This is used to create Nutella hot cross bun ‘sandwiches’ before using them to make a bread and butter pudding. Any chocolate spread works too.
- Double cream: This works best here to create a wonderful, thick custard with the sugar, eggs, milk and vanilla.
- Whole milk: I used whole milk for this recipe but I’m sure that semi-skimmed would be fine too.
- Large Eggs: I used two large eggs for this recipe, but if you’re using medium, use 3 medium eggs instead.
- Caster sugar: This is to sweeten the custard – any sugar works, but the more neutral-flavoured caster sugar is preferred here.
- Vanilla extract: The better quality yours is, the bette it will taste. Otherwise, any will do!
- Chocolate chips: You’ll need these to scatter on top.
Chocolate hot cross bun bread and butter pudding recipe: Frequently Asked Questions
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients or products used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
Can I make your chocolate hot cross bun bread and butter pudding recipe dairy-free?
Easily! Here’s the swaps you’d need to make…
- Ensure the gluten-free chocolate hot cross buns you use are dairy-free too.
- Instead of using Nutella, use a dairy-free alternative.
- Instead of using double cream, use: Elmlea Plant Double Cream
- Instead of using whole milk, use your choice of dairy-free milk
- Use dairy-free chocolate chips
Can I make this recipe vegan?
Follow the steps above to make this dairy-free and all you’ve got left to contend with are the eggs. Simply use 9 tbsp aquafaba, pre-whisked until frothy, instead of the eggs.
The gluten-free hot ross buns I linked above are also vegan too.
Is this recipe low FODMAP?
Unfortunately, as this recipe relies on products that are high in lactose or store-bought products, this recipe isn’t suitable for the low FODMAP diet.
Which gluten-free hot cross buns did you use?
The ones I used in the photos are from the free from aisle in Sainsbury’s, but I can’t seem to find a link for them online.
Failing that, you can always use these ones from Asda too, but in reality any will work… as long as they’re gluten-free!
Of course, if you’ve got the time, you can always make your own too using my recipe!
Do I need any special equipment to make your chocolate hot cross bun bread and butter pudding recipe?
Nope! However, you will need a large ovenproof dish – mine is around 15x11in.
Chocolate Hot Cross Bun Bread and Butter Pudding Recipe
- 8 gluten free chocolate hot cross buns or any flavour you like
- 8-10 heaped tsp nutella
- 260 ml double cream
- 260 ml whole milk
- 2 large eggs 3 medium
- 50 g caster sugar
- 1 tsp vanilla extract
- 150 g chocolate chips milk, dark or white!
- Preheat the oven to 160C fan / 180C and lightly butter a large oven proof dish.
- Cut in half the hot cross buns and spread a thick layer of Nutella inside each one, put the top back on.
- Place the hot cross buns into the oven proof dish.
- In a large bowl mix together the cream, milk, eggs, caster sugar and vanilla till fully combined.
- Pour the mixture over the hot cross buns and then sprinkle the chocolate chips on the buns and in the gaps.
- Let it soak for 30 minutes if you can but don’t worry if you’re impatient!
- Bake in the oven for 30-40 minutes or until the custard is more set, it can take a little longer sometimes I find. Enjoy!
Thanks for reading all about my chocolate hot cross bun bread and butter pudding recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
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Thanks for reading,
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