Easter, Recipes, Sweet

Hot Cross Bun Custard Pudding

Posted on by CostPriceSupplements
A yellow and blue Tasteless Protein Collagen sample sachet beside a clear baking dish filled with hot cross bun custard pudding topped with whipped cream, with a yellow Vanilla Ice Cream Whey Protein sachet on the other side, all placed on a white benchtop with a blurred plant in the background.
27
Feb

This Hot Cross Bun Custard Pudding is a cosy twist on a classic Easter favourite! 

Wrap yourself in the flavours of Easter by transforming any leftover buns into a scrumptious, high protein treat that’s perfect for anyone craving a delightful dessert or indulgent holiday breakfast.

Ingredients

Base

  • 1.5-day-old traditional hot cross buns 
  • 60ml almond milk (vanilla) 
  • 20g salted butter, melted

Custard

Toppings

  • ½ tsp extra cinnamon 
  • Greek yoghurt or whipped cream 
  • Fresh raspberries 
Overhead shot of Hot Cross Bun Custard Pudding ingredients spread out side by side on a white benchtop.

Method

  1. Preheat your oven to 160°C (fan‑forced). 
  2. Tear the hot cross buns into chunks and place them in a food processor. Add the almond milk and melted butter. Pulse until the mixture is combined but still slightly chunky. 
  3. Grease a small baking dish, then press the mixture firmly into the base, pushing it just slightly up the sides. 
  4. Bake for 15 minutes, then set aside to cool slightly. 
  5. In a mixing bowl, whisk together the eggs, protein powder, baking allulose, cinnamon, nutmeg, and vanilla. Set aside. 
  6. In a jug, whisk 100ml water with the whey protein powder until fully dissolved. 
  7. Gradually add the cream and continue whisking until the mixture is smooth, clump‑free, and pale brown. 
  8. Slowly pour this liquid into the egg mixture, whisking continuously until the custard is well combined. 
  9. Pour the custard evenly over the baked hot cross bun base. 
  10. Bake for 25–30 minutes, or until the custard is set and lightly golden on top. 
  11. Allow the pudding to cool for 10–15 minutes before serving. 
  12. Top with a sprinkle of cinnamon, a dollop of whipped cream, and fresh raspberries. Enjoy your Hot Cross Bun Custard Pudding!

Nutrition Information

Recipe makes 4 serves. Each serve contains: 
Calories 295.6 | Protein 16.2g | Carbs 17.5g | Fats 16.05g 

Recipe Cost

Cost per serve: $2.50 
(Costing based on average Australian supermarket pricing and current Cost Price Supplements RRP) 

Watch How To Make It

Overhead view of a food processor bowl filled with torn hot cross buns, melted butter and almond milk sitting around two silver blades.
Overhead view of a food processor with a lid on, showing the bowl filled with chunky, blended ingredients sitting around two silver blades.
Overhead shot of a clear baking tray with a lightly brown hot cross bun pudding mix on the base, held by a yellow, orange, and green tea towel wrapped around a hand.
Photo of a hand holding a clear mixing bowl half filled with raw egg, with another hand cracking an egg over the top of the bowl.
Clear glass mixing bowl on a white benchtop, half filled with hot cross bun custard pudding ingredients, as cream is poured in from a jug above.
Clear glass baking tray on a white benchtop, half filled with a baked hot cross bun base, as custard mixture is poured in from a clear glass mixing bowl by two hands above.
Clear glass baking tray on a white benchtop, filled with hot cross bun clear baking dish filled with hot cross bun custard pudding topped with whipped cream, a blurred multi-coloured background.
Shot of a hand holding a silver spoon with a scoop of hot cross bun custard budding in focus in front of a blurred background with a clear glass baking tray on a white benchtop, filled with hot cross bun clear baking dish filled with hot cross bun custard pudding topped with whipped cream.