PREPARATION TIME: 30 Minutes
COOKING TIME: 50 Minutes
Preheat the oven to 200°C or 180°C fan-assisted.
Make the custard by beating together the eggs, cream, powdered vanilla, cinnamon, and zest.
Cut the hot cross buns in half and spread generously with butter. Sprinkle with chocolate drops and
sandwich back together before arranging them in the Le Creuset 26cm Heritage Rectangular Dish.
Pour the custard around the buns, and bake for 45-50 minutes until the custard is set in the middle and golden in colour. Serve warm with vanilla ice cream or as is.
See the Le Creuset Easter Collection here.