Love hot cross buns? This delicious breakfast bake is for you. Spicy, sweet and gooey, the perfect Easter morning breakfast.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Special Equipment: Square baking dish and whisk
8 per made hot cross buns, cut into cubes
60g Heavy Cream
1 tsp Vanilla Extract (to taste)
½ tsp Cinnamon (to taste)
Cream Cheese Frosting
60g Cream Cheese
2 tbsp Icing Sugar
2 tbsp Milk
¼ tsp Vanilla Extract
Whisk together the eggs,milk heavy cream, cinnamon and sugar in your casserole dish. If you would like to omit the cinnamon, then you can replace it with an equal amount of any other spice or flavouring or leave it out entirely.
Add your cubed hot cross buns
If you are making this recipe ahead of time, you can simply cover with cling film and leave to refrigerate overnight until you are ready to bake it in the morning. Alternatively, if you don’t have time to bake in the morning, it can be baked the night before and reheated in the morning.
Cover your dish with foil and bake in a preheated oven at 175 C for 35-40 minutes.
Then, uncover and bake for another 15 minutes. The heavenly aromas coming from your kitchen will tempt everyone in your house to come down for a cheeky nibble!
To finish off your breakfast casserole, whisk together the cream cheese frosting ingredients until smooth, drizzle on top of your French toast and sprinkle with your choice of nuts, berries or even maple syrup!
Leave your hot cross buns out on the counter overnight to dry out a bit. This will help them absorb the liquid without turning into mush.