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Topped with berries and a dollop of cream, this hot cross bun pudding is an easy, indulgent dessert that is best served warm.

  • Serves6
  • Cook time40 minutes
  • Prep time10 minutes, + 10 mins soaking & 10 mins standing time
Hot cross bun pudding with raspberries and blueberries


  • 2 Coles Bakery Chocolate Hot Cross Buns, split
  • 4 Coles Finest Indulgent Traditional Fruit Hot Cross Buns, split
  • 40g butter, softened
  • 1/2 cup (160g) blueberry or raspberry jam
  • 6 Coles Australian Free Range Eggs
  • 1 1/2 cups (375ml) milk
  • 3/4 cup (185ml) thickened cream
  • 1/3 cup (70g) caster sugar
  • 1 tsp vanilla bean paste
  • 125g fresh or frozen raspberries
  • 125g fresh or frozen blueberries

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160°C. Grease an 8-cup (2L) ovenproof dish.
  2. Step 2

    Spread the cut side of each bun half with butter. Spread the bun bases with the jam. Arrange the bun bases, jam-side up, and the bun tops, cross-side up, in the prepared pan.
  3. Step 3

    Whisk the eggs, milk, cream, sugar and vanilla in a medium bowl. Pour evenly over the buns. Set aside for 10 mins to soak.
  4. Step 4

    Sprinkle with the raspberries and blueberries. Bake for 30-40 mins or until just set. Set aside for 10 mins to stand before serving.