Easter buns sit on the counter for two days — nobody wants them on the 6th, but they’re too good to toss. Nana Ruth did this thing where she’d rescue bread that was past its best, turning it into something warm and luxurious. She’d slice the buns, soak them in custard, let them rest, then bake them until they were golden and creamy. She never called it “using up leftovers.” She called it “making something warm.” That’s the difference between efficiency and grace.
The first time I made this, Wyatt said it looked “like soggy bread” and refused to try it. Twenty minutes later, his plate was clean and he was asking if there was more. Jake just smiled across the table — he knows better than to say “I told you so” about food in this house.
This version uses those Easter hot cross buns — cinnamon, dried fruit bits, the hint of spice — and turns them into something that feels like Easter morning actually never ended. The buns already have so much built into them that when you soak them in custard, all those flavors bloom out again like they were waiting for a second chance.
Nana Ruth just called bread rescue “Tuesday.” Fresh bread sounds like the better choice, but bread pudding is one of those rare recipes where day-old bread actually works better. Stale bread absorbs the custard without turning to mush, holding its shape while soaking up all that creamy, eggy goodness.
How to Make Nana Ruth’s Hot Cross Bun Bread Pudding
Slice your day-old hot cross buns and arrange them in a buttered baking dish. Cut each bun into thick slices — about three-quarters of an inch — and layer them in a 9×13 dish, overlapping slightly like shingles on a roof. If your buns are still fresh, let the slices sit out uncovered for a few hours or toast them lightly in the oven to dry them out.
Make a rich custard and pour it over the bread. Whisk together eggs, milk, heavy cream, sugar, vanilla, and a pinch of cinnamon and nutmeg. Pour this slowly over the arranged bread, making sure every slice gets soaked. Press the bread down gently with a spatula so it absorbs the custard. Let it sit for at least 30 minutes — an hour is better — so the custard really soaks in.
Bake until golden and just set. Bake at 350 degrees for about 40 to 45 minutes. The top should be golden brown and slightly puffed, and the center should be set but still have a gentle wobble — it continues to firm up as it cools. Serve warm with a drizzle of cream or a dusting of powdered sugar. This is comfort food at its most elegant.
Nana Ruth's Hot Cross Bun Bread Pudding
Ingredients
- 6-8 hot cross buns sliced in half, day-old is better
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons butter plus more for the dish
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 pinch nutmeg optional, but Nana Ruth always added it
Instructions
-
Butter an 8x8 or 9x13 baking dish. Layer the bun halves cut-side up on the bottom, filling all the gaps.
-
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, salt, and nutmeg until smooth.
-
Pour the custard slowly over the bun pieces, making sure they absorb the liquid evenly.
-
Let the baking dish sit for 10-15 minutes while the buns soak up the custard.
-
Preheat oven to 350°F. Dot the top with butter.
-
Bake for 35-40 minutes until the custard is set but slightly jiggly in the center.
-
Let rest for 5 minutes before serving.
Recipe Notes
Day-old buns work best because they absorb custard better. Can be assembled the night before and refrigerated — bake when ready. Freezes well for up to 3 months. Serve warm with a drizzle of honey or whipped cream.
Common Questions
More Recipes You’ll Love
- Easter Morning Carrot Cake Pancakes
- Maggie’s Fudgy Easter Egg Brownies
- Old-Fashioned Hot Cross Buns
- Nana Ruth’s Scalloped Potatoes
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
Casseroles, brownies, brunch bakes. I own three and somehow always need a fourth.
No handles, more feel. Nana Ruth used one just like this. You can feel the dough better.
Smooth gravy, lump-free batter, hot cocoa that is actually mixed. Small tool, big difference.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. I only recommend tools I actually use. See all my kitchen picks
