Elevate your Easter leftovers with this Hot Cross Buns French Toast. Golden, crispy on the outside and fluffy on the inside, each bite bursts with the warm spices and sweet fruit flavours of the bun making it perfect for a satisfying and delicious Easter Brunch recipe.

This Hot Cross Buns French Toast Casserole is a take on a Hot Cross Bun Bread and Butter Pudding (which, I hadn't actually heard of before - maybe it's not very popular in Australia?) Regardless, this french toast bake will be your favourite addition to an Easter breakfast and I can guarantee you'll have raving fans.
I've made versions of this for a couple of years and it is honestly one of my favourite ways to eat Hot Cross Buns. I even served it up to some friends for an Easter brunch test this year and got such amazing feedback. So of course, I had to share it with everyone on the internet!
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Ingredients
Hot Cross Buns. Obviously essential in a dish called "Hot Cross Buns French Toast Bake Casserole". I used one packet from the supermarket which is 6 regular sized Hot Cross Buns, or 9 small. I personally use the mini hot cross buns because then I have to break them up less to make the french toast dippers.
You can use whatever type of hot cross buns you like for this recipe. Mix-and-match and find what you like the best.
Eggs, Milk, Brown Sugar, Cinnamon, Vanilla. These ingredients make up the classic french toast coating. You can adjust the milk to suit your preferences, and feel free to omit the brown sugar as the hot cross buns can be quite sweet on their own.

Berries. I've used a variety of berries for french toast bakes and they all work fantastically. I personally enjoy the tartness of the raspberries with the french toast to help cut through some of the sweetness.
Maple Syrup. If you're a massive sweet tooth, feel free to douse your french toast casserole in a heap of maple syrup when you eat it. But, it's not 100% necessary as the hot cross buns are already quite sweet.
Please check the recipe card for full list of ingredients and quantity.
How to make Hot Cross Buns Casserole

Slice up your Hot Cross Buns into cubes. The buns are already a denser bread so there's no need to let them sit in the air to stale (which is normally recommended for regular french toast casseroles). I find that the hot cross buns hold their shape really well in the casserole.

Mix together the French Toast coating in a large bowl. Make sure the eggs are completely scrambled, but don't worry if some of the cinnamon sits on the top.

Add hot cross buns to a casserole dish - I find the square ones are absolutely perfect for fitting the 9 mini hot cross buns). And add in raspberries.

Coat the cubed hot cross buns with the french toast coating and allow it to soak for at least 1 hour. You could also make this the night before and allow it to soak in the fridge overnight and then bring it out to bake the hot cross buns french toast in the oven when you want to serve it for Easter breakfast or brunch.

Add to the oven and bake for 40 minutes or until the top of the buns are a toasty golden brown. Serve immediately or store for a meal prep recipe (see below for tips).
Single Serve Option

You can also make french toast 1 serving with the hot cross buns in a ramekin. Use the same recipe below, but for a single serving french toast bake only, and pop it in a ramekin. You can obviously increase the amount of Hot Cross Bun you include if you're super hungry 😉
I then like to place the hot cross buns in the airfryer to make the toast "french" because it's quicker than waiting for the oven to heat up. This takes about 15 minutes. You could do the same thing in the oven for 20 minutes.
Meal prep, leftovers and make ahead options
Make ahead french toast bake
French toast bakes can easily be made ahead the day before, saving you time in the morning. The flavours from the egg mixture will sink into the bread throughout the night, giving it such a delicious flavour. Especially with the Hot Cross Buns, the spiced flavours throughout the bun really explode throughout.
Storing and reheating
Once your Hot Cross Buns casserole has been cooked, you can store it in the baking dish with some glad wrap over top in the fridge for up to 4 days. You could also use meal prep containers and separate into single serves.
You can eat it straight from the fridge, cold, or you can reheat either in the oven or microwave.
To reheat in the oven, put it on 160C for about 20 minutes. In the microwave, reheat for 1-2 minutes (depending on how large your slice is).
FAQs
Hot cross buns are delicious on their own, but here are some ideas to elevate them:
Spreads: Butter, cream cheese, or flavored whipped cream are classic choices.
Fruits: Fresh berries, sliced bananas, or a fruit compote add sweetness and freshness.
Honey or maple syrup: Drizzle for a touch of extra sweetness.
Toasted nuts: Almonds, walnuts, or pecans add a delightful textural contrast.
Warm drinks: Pair your hot cross bun with a cup of tea, coffee, or hot chocolate for a complete and satisfying snack or breakfast.
Absolutely! If you're looking to toast them outside of this french toast casserole you can do it via the following:
Toaster: Simply halve the buns and toast until golden brown and slightly crisp.
Oven: Preheat the oven to 180°C (350°F). Halve the buns, place them on a baking sheet, and toast for 5-7 minutes per side, or until golden brown and warmed through.
Hot cross buns are traditionally eaten toasted, warm from the oven or toaster. However, they can also be enjoyed at room temperature or even slightly chilled. It really depends on your preference.
Warm: Toasting brings out the aroma and softens the dough, making the fruit and spices more prominent.
Room temperature: Enjoy them as they are for a quick and convenient snack.
Chilled: A slightly chilled bun can be a refreshing treat, especially when paired with whipped cream and fresh berries.
Need more Easter recipe ideas?
Try these -
- Carrot Cake Muffins
- Choc Mint Mousse
- Baked Passionfruit Cheesecake
- Easter Egg and Raspberry Brownies
Recipe

Hot Cross Buns French Toast Bake
Ingredients
- 6 regular hot cross buns or 9 mini hot cross buns
- 4 eggs
- 1 cup milk
- ¼ cup brown sugar
- 2 tablespoon cinnamon
- 1 tablespoon vanilla extract
- 1 cup raspberries
- ¼ cup maple syrup to top
- Cinnamon sugar to top
Instructions
- Slice Hot Cross Buns into cubes.
- Mix together the eggs, milk, brown sugar, cinnamon and vanilla extract in a large bowl.
- Add hot cross bun cubes to a casserole dish and add in raspberries.
- Coat in the egg mixture and allow it to soak for at least 1 hour. See post for tips on making this ahead.
- Add to the oven and bake for 40 minutes @180C or until the top of the buns are a toasty golden brown. Serve immediately or store for a meal prep recipe (see post for tips on using this as a breakfast meal prep and leftovers)
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