This slow cooker bread pudding with hot cross buns proved a real hit on the Maison Cupcake Facebook page. A whopping 22 of you shared it!
It’s so easy there’s barely a recipe but for completeness for my archives I am recording the recipe on the blog today.
I am also submitting it as my first entry as new co-host to Bake of the Week. Helen at Casa Costello has been merrily hosting Bake of the Week for ages but she’s taking a half step back to run it on a fortnightly basis with myself as she reboots her Aardvark Cakes baking business.
So thank you to Helen for letting me co-host this long running linky with her and I hope we can find lots of new regular folks who will add Bake of the Week to their linky regulars!
If you’ve not come across Bake of the Week before, let me sell it to you on the basis that there will always be a full round up AND lots of shares to social media rather than taking a gamble whether you get featured!
- 5-6 hot cross buns
- butter to spread on the buns
- 3 large eggs
- 150ml milk
- 1 tablespoon light brown sugar
- 1 tablespoon demerara sugar
- parchment paper to line the slow cooker
- Take half a dozen hot cross buns (using up old ones is fine!).
- Line a crockpot or slow cooker with parchment paper.
- Slice and butter the hot cross buns, then cut them in half vertically.
- Arrange the bun pieces in the crockpot.
- Beat 3 large eggs with 150ml milk and 1 tablespoon sugar. Pour over the buns.
- Scatter with some brown sugar and slow cook on low setting for 2 hours.
- Serve warm with custard! Yummy!
March 1st Bake of the Week Round Up
We have seven entrants this week. Click on the pictures to try out these recipes!
Malteser MaltEaster Bunny & Mini Egg Chocolate Cake by Mummy Mishaps
Blueberry Brioche Swirl by BakingQueen74
Cherry Swiss Roll with Coconut by Domestic Gothess
Chocolate Cake by Jibber Jabber UK
Gluten free coffee and walnut cake by The Gluten Free Alchemist
Gluten Free Chunky Monkey Granola Bars by Free From Fairy
Homemade Twinkies by Winnie at Something Sweet
Lemon & Cardamom Mini Bundt Cakes by Only Crumbs Remain
How to submit your recipe to Bake of the Week
Loading InLinkz ...Ways to share the Bake of the Week entries
- Use #BakeoftheWeek hashtag on Twitter (I will RT those I see)
- Yum other entries – the Yummly bookmarklet makes this super fast!
- Pin other entries – the Pinterest bookmarklet makes this super fast!
- Stumble other entries – many blogs have StumbleUpon buttons making this easy
You can also make it easier for readers to return the favour by using some good social media buttons such as Shareaholic (WordPress plug-in) or buttons built into Blogger.
Thanks to everyone who took part this week and I look forward to seeing lots of your entries in the next round up then hosting again in two weeks’ time!
Helen at Casa Costello says
March 1, 2016 at 2:33 pmFabulous roundup and that bread & butter pudding looks immense! Looking forward to co-hosting #Bakeoftheweek with you x
Sarah, Maison Cupcake says
March 4, 2016 at 9:39 amThanks for letting me co-host! It’s a pleasure!
Ness says
March 1, 2016 at 11:19 pmI love Hot Cross Buns and I try to be good and save them for Easter. This looks lovely to have as pudding on Good Friday.
Sarah, Maison Cupcake says
March 4, 2016 at 9:39 amYes it’s perfect for Good Friday but I think you can sneak an extra one in beforehand as practice!!!
Lucy @ BakingQueen74 says
March 2, 2016 at 12:52 pmOoh it’s that lovely hot cross bun pud I saw on Facebook again! So good. Thanks for featuring my brioche, I have some creme egg cookie bars to send over this week.
Sarah, Maison Cupcake says
March 4, 2016 at 9:38 amThey sound marvellous Lucy! Can’t wait!
Lucy @ bakingqueen74 says
March 9, 2016 at 9:18 pmIt seems I forgot to come back and add my link, doh!
Sarah, Maison Cupcake says
March 9, 2016 at 9:59 pmNext week? Is live on Casa Costello now
Winnie says
March 2, 2016 at 5:25 pmDelicious looking pudding buns 🙂 I’ve never used slow cooker in baking
The round up is mouth watering 🙂 Thank you Sarah for hosting this party
Sarah, Maison Cupcake says
March 4, 2016 at 9:38 amThanks Winnie! I look forward to seeing your entries in future weeks!
Corina says
March 3, 2016 at 10:12 amI love slow cooker baking and I think hot cross buns make a really tasty bread pudding too
Sarah, Maison Cupcake says
March 4, 2016 at 9:38 amIt’s a great way to use them up – we’d bought a BOGOF offer so were overrun with them!!!
Sophie says
March 3, 2016 at 3:31 pmAh this sounds divine! Love hot cross buns and LOVE bread & butter pudding so this sounds like the perfect Easter dessert for me!
Sarah, Maison Cupcake says
March 4, 2016 at 9:37 amAnd it’s easy too! Win win!
Vicki Montague - The Free From Fairy says
March 3, 2016 at 3:31 pmOh wow that pud looks incredible! I really need a slow cooker…and to start eating sugar again!!! Thank you for featuring my granola bars!
Sarah, Maison Cupcake says
March 4, 2016 at 9:36 amI think you could sub the sugar here with an artificial sweetener if you’re ok with those. But some demerara on top does give it an extra glow!
Katie Bryson says
March 3, 2016 at 3:53 pmI am LOVING the idea of bread and butter pudding made with hot cross buns in a slow cooker… AMAZEBALLS!!!!!
Sarah, Maison Cupcake says
March 4, 2016 at 9:35 amIt’s so easy Katie, you must try it.
Nayna Kanabar says
March 3, 2016 at 4:16 pmWhat a lovely round up . The bread pudding looks delicious, would be great with a dollop of vanilla ice cream.
Sarah, Maison Cupcake says
March 4, 2016 at 9:35 amYes it would and I actually prefer that to custard 🙂
Kate - gluten free alchemist says
March 3, 2016 at 9:17 pmAmazing selection of bakes. Loving those mini bundts!
Sarah, Maison Cupcake says
March 4, 2016 at 9:35 amThey’re sweet aren’t they – I always think a cake looks more fabulous as a bundt!
Jenny Paulin says
March 4, 2016 at 10:43 pmi love hot cross buns and this is a lovely way of making a dessert from them. Sounds yummy.
thank you so much for featuring my cake from last week 🙂
Charlie @ The Kitchen Shed says
March 15, 2016 at 3:17 pmI need that bread and butter pudding in my life!! Looks amazing! Lots of lovely Easter treats to look forward to. 🙂