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Chocolate Hot Cross Bun Bread and Butter Pudding Recipe

Chocolate Hot Cross Bun Bread and Butter Pudding Recipe - an Easter dessert that's incredibly easy to throw together. You'd never know it was gluten-free and Coeliac-friendly!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Becky Excell


  • 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!