Mar 10

Easter Bread Pudding





Easter is a time of plenty … mainly we stuff ourselves with excessive amounts of chocolate eggs and hot cross buns (not that there is anything wrong with that either). But what do you do with all the leftover buns and chocolate once you have had more than your fill? Well you chop them all up and make bread pudding, of course!


Over the season of Lent I believe the idea is to avoid temptation and to embark on a period of self-reflection and self-deprivation. However, the retail business has not made matters easy and all I can think of is all the Easter themed meals and desserts. I frequently think of having friends over for a cookout or an Easter garden party. Alas, I live in Ireland and Easter usually means staying indoors where it’s warm and dry. But silver linings, my friends. Cold weather outdoors means warm boozey desserts indoors!


I designed this pudding around using leftovers and not wasting perfectly good ingredients. I had two packets of hot crossed buns and I also had a bowl of leftover custard from when I made my Spiced Vanilla Flan & Brandied Sultanas recipe. It just made a whole lot of sense to put them all together and come up with a brand new dessert recipe. This one is super easy to make especially if you are working with leftovers ~ you literally only have to assemble the components.



Easter Bread Pudding

Leftover hot crossed buns

Handful of raisins

Egg custard according to the creme caramel recipe.



Chop up the bread into cubes and pile them into a buttered baking dish.

Sprinkle with extra raisins.

Pour spiced egg custard over the top and smoosh the bread down into the liquid to ensure all the bread cubes get saturated.

Wrap in tin foil and leave in the fridge overnight to chill and soak up all the flavours.


The next day simply pre-heat the oven to 180°C / 350°F

Poke a few holes into the tin foil covering to pudding to allow excess steam to escape.

Place the baking dish into a deeper roasting tray and fill half-way up the sides with boiling water.

Bake everything for 1 hour until the custard it set.

Allow to cool and serve warm or cold with fresh cream, vanilla custard or ice cream.






This was an absolute success and I am happy I made it. The warm spices coming through the spongy warm bread layers really hit the spot for me.

So yes, super easy to make and the results are even better. I personally prefer to eat this cold when it has had time to sit in the fridge and all the flavours intensify.

Whichever way you choose to dive into this one, you won’t be disappointed … it’s yummy from all angles.

Happy Easter all!



~ Enjoy ~




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