Hot Cross Bun French Toast Bake

A soft, custardy bake made with leftover buns and a kiss of cinnamon spice.

This is your new Easter morning tradition. Day-old hot cross buns get a second life soaked in vanilla custard, gently spiced with Cinnamon Kisses, and baked until golden and fragrant. Think of it as bread and butter pudding meets French toast – but better.

🍞 Ingredients

Serves 6

• 6 hot cross buns (slightly stale is best)

• 4 large eggs

• 1 ½ cups full cream milk

• ½ cup thickened cream

• ⅓ cup brown sugar

• 1½ tsp Aromi Cinnamon Kisses blend

• 1 tsp vanilla extract

• Butter, for greasing

• Optional: handful of sultanas or chocolate chips

• To serve: icing sugar, maple syrup, or whipped cream

🧁 Method

1. Preheat oven to 170°C (fan-forced). Grease a medium baking dish with butter.

2. Slice or tear the hot cross buns in half or chunks, depending on your style. Arrange in the dish. Tuck in any sultanas or choc chips between layers if using.

3. In a large bowl, whisk together eggs, milk, cream, brown sugar, Cinnamon Kisses, and vanilla until smooth.

4. Pour the custard evenly over the buns. Press them down gently to soak. Let sit for 10–15 minutes if you have time.

5. Bake for 30–35 minutes, or until puffed, golden on top, and the custard is just set.

6. Dust with icing sugar and serve warm with maple syrup or whipped cream.

🐣 Tips:

• Best made with buns that are 1–2 days old for better soakability.

• You can make it the night before, refrigerate, and bake in the morning.

• Want it extra indulgent? Add a splash of Baileys or spiced rum to the custard.