The Easter Morning Miracle You Need: Hot Cross Bun French Toast Casserole

Hey there, friend! Isla here, from BiteTide. Can we talk about Easter morning for a second? I picture a sunny kitchen, the smell of something incredible wafting through the house, and a table full of people you love, still in their cozy clothes. The only problem? You, the amazing human hosting, are stuck at the stove flipping French toast for what feels like eternity while everyone else sips coffee and laughs. Not this year. Nope. We’re trading the fry-pan frenzy for a brilliant, make-ahead bake that lets you join the party. Enter: The Hot Cross Bun French Toast Casserole.

Imagine those beloved, spice-specked hot cross buns—already a seasonal treasure—transformed into the most decadent, custardy, golden-brown breakfast bake. It’s like French toast and bread pudding had the most delicious, spring-themed baby. The buns soak up a rich, vanilla-and-cinnamon kissed custard overnight, then bake into a dish that’s crispy on top, softly pillowy within, and perfumed with pure nostalgia. It’s impressively easy, forgiving, and fills your home with an aroma that basically screams “holiday magic.” So, grab your favorite baking dish and let’s turn those beautiful buns into the ultimate centerpiece for your Easter brunch (or any lazy weekend that deserves a upgrade). Trust me, this is the flavor wave you want to ride.

Hot Cross Bun French Toast Casserole : Easy Easter Brunch Bake

Author: islamerrick
Total Time: About 3 hours (including chilling)

Print Recipe

Description

Turn classic hot cross buns into the ultimate Easter morning treat with this Hot Cross Bun French Toast Casserole. Soft, spiced buns soak up a rich vanilla custard, then bake into a golden, cozy breakfast that tastes like warm cinnamon and nostalgia in every bite. It’s make-ahead friendly, perfect for brunch gatherings, and fills your kitchen with the most incredible aroma. Slice, serve, and watch everyone go back for seconds!

Ingredients

Scale

8 hot cross buns, cut into chunks

4 large eggs

1 ½ cups whole milk

½ cup heavy cream

⅓ cup brown sugar

1 tsp vanilla extract

1 tsp ground cinnamon

¼ tsp nutmeg

Pinch of salt

2 tbsp melted butter

Optional Topping:

Powdered sugar

Maple syrup

Cream cheese glaze

Fresh berries

Instructions

Prep: Grease a 9×9-inch baking dish. Arrange hot cross bun pieces evenly inside.

Make Custard: In a bowl, whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.

Soak: Pour custard evenly over buns. Press gently so all pieces absorb liquid. Cover and refrigerate at least 2 hours, preferably overnight.

Bake: Preheat oven to 350°F (175°C). Drizzle melted butter over top. Bake 35–40 minutes, until golden and set in the center.

Serve: Cool slightly. Dust with powdered sugar or drizzle with maple syrup or glaze before serving.

Prep Time: 15 mins
Cook Time: 35–40 minutes
Category: Breakfast

Nutrition

Calories: 340
Fat: 16g
Carbohydrates: 40g

A Batch of Buns & A Grandmother’s Secret

This recipe always takes me back to my grandma’s kitchen, a place ruled by a well-loved wooden spoon and the constant promise of something sweet. She was the queen of “waste not, want not,” especially with baked goods. Come Easter Monday, we’d often have a few hot cross buns that had lost their first-day spring. My mom would suggest toasting them, but Grandma had a different, more glorious plan. “We’re giving them a second life,” she’d declare, already reaching for the eggs and milk.

She’d tear the buns into a chipped ceramic dish, whisk up a simple custard, and let it all soak while we did the morning dishes. An hour later, a puffed, fragrant bake would emerge from the oven. It felt like alchemy—turning the slightly-stale into the absolutely sublime. She’d serve it with a dollop of thick, plain yogurt (her version of “healthy”) and a conspiratorial wink. That lesson—that a little creativity can transform the ordinary into something extraordinary—stuck with me. This casserole is my homage to her, a perfect mix of tradition (the buns) and a clever, cozy twist (the bake). It’s food that feels like a hug, and isn’t that what the best holidays are all about?

Gathering Your Flavor Crew

Here’s everything you’ll need to create this brunch masterpiece. I’ve added my little chef insights and swaps so you can shop and cook with confidence!

8 hot cross buns, cut into chunks: The star! Their built-in spices (cinnamon, nutmeg, allspice) and sweet fruit (raisins, currants, or citrus peel) create the flavor base. Chef’s Tip: Day-old buns are actually PERFECT here—they soak up the custard like a dream. No buns? Use a hearty challah, brioche, or even cinnamon raisin bread in a pinch.
4 large eggs: The backbone of our custard, providing richness and structure.
1 ½ cups whole milk & ½ cup heavy cream: This combo gives us the ultimate creamy, lush texture. Swaps: Use all whole milk for slightly lighter results, or half-and-half for all of it. For a dairy-free version, full-fat canned coconut milk is a fantastic rich alternative.
⅓ cup brown sugar: Adds a deep, caramel-like sweetness and helps create that beautiful golden top. Light or dark brown works!
1 tsp vanilla extract: The flavor enhancer. Always use real vanilla if you can—it makes a world of difference.
1 tsp ground cinnamon & ¼ tsp nutmeg: We’re amplifying the warm spices already in the buns. Freshly grated nutmeg is a game-changer if you have it!
Pinch of salt: Crucial for balancing all the sweetness and making the flavors pop. Don’t skip it.
2 tbsp melted butter: Drizzled over top before baking for an irresistible, buttery, crispy crust.
Optional Toppings: This is where you play! Powdered sugar for a snowy finish, pure maple syrup for classic vibes, a simple cream cheese glaze (whisk 4oz soft cream cheese with ¼ cup milk & 1 cup powdered sugar), or fresh berries for a bright, juicy contrast.

Let’s Build Some Brunch Magic: Step-by-Step

Follow these simple steps, and you’re guaranteed a show-stopping dish. I’m chatting you through each one with my best tips!

Prep Your Stage. Grab your trusty 9×9-inch baking dish (or a similar 2-quart casserole dish). Give it a gentle coat of butter, cooking spray, or a swipe of oil. This is your insurance policy for easy serving later. Now, take your hot cross buns and cut them into hearty, 1 to 1.5-inch chunks. You want pieces substantial enough to hold their shape but porous enough to drink up all that custard. Scatter them evenly into your greased dish. A little unevenness is totally fine—it adds to that rustic, homey charm.
Whisk the Dreamy Custard. In a large bowl, crack in your eggs. Give them a preliminary whisk to break them up. Now, pour in the milk and heavy cream. Add the brown sugar, vanilla, cinnamon, nutmeg, and that all-important pinch of salt. Now, whisk it all together with enthusiasm until it’s completely smooth and the sugar has dissolved. You shouldn’t see any streaks of egg white. Little Chef Hack: I like to taste the custard at this point (with a clean spoon, of course!). It should taste sweet, spiced, and delicious. Adjust a pinch more spice or sugar if your heart desires.
The Soak (The Secret Step!). Slowly and evenly, pour your beautiful custard over the waiting bread chunks. Now, get in there with clean hands or a spatula and press down gently on the top layer. You want to make sure every nook and cranny of those bun pieces gets introduced to the custard bath. Some will float, that’s okay. Cover the dish tightly with plastic wrap or a lid. This is non-negotiable: pop it in the fridge for at least 2 hours, but ideally overnight. This rest time is what transforms it from “soggy bread” to “custardy masterpiece.” The bread fully hydrates, and the flavors become one happy family.
Bake to Golden Perfection. When you’re ready to bake, take the casserole out of the fridge and let it sit on the counter while your oven preheats to 350°F (175°C). This takes the chill off for more even baking. Remove the cover, and drizzle the top evenly with the 2 tablespoons of melted butter. This will create that gorgeous, crisp, golden-brown crown. Bake for 35-40 minutes. You’re looking for a deeply golden top, puffed edges, and a center that’s just set (a slight jiggle is fine, it will firm up as it cools). If the top is browning too fast, a loose tent of foil for the last 10 minutes does the trick.
The Grand Finale: Serve! Pull that beautiful, fragrant bake from the oven. Let it cool and settle for about 10-15 minutes. This rest period lets the custard finish setting, making it easier to slice. Now, dust it with powdered sugar like a winter wonderland in spring, drizzle with warm maple syrup or that creamy glaze, or scatter with fresh berries. Slice, scoop, and serve directly from the dish with a big, happy smile.

How to Serve It Up in Style

Presentation is part of the fun! I love placing the whole baking dish right on the table (on a trivet, of course) so everyone can see the golden, puffed beauty. Use a large spoon or spatula to scoop out generous portions onto plates or into shallow bowls. The contrast of textures is everything—the crisp top, the soft interior, the burst of a fresh berry. Pair it with a platter of crispy bacon or savory breakfast sausages to balance the sweetness, and a big pot of excellent coffee or a pitcher of fresh orange juice. Keep the toppings in little bowls or jugs in the middle of the table so everyone can customize their perfect bite.

Make It Your Own: Delicious Twists

This recipe is a fantastic canvas for creativity. Here are a few ways to ride a different flavor wave:

Chocolate Chip Joy: Use chocolate chip hot cross buns, or stir ½ cup of semi-sweet chocolate chips into the custard before pouring.
Apple Cinnamon Swirl: Thinly slice 1-2 apples and layer them amongst the bun pieces. Add an extra ½ tsp of cinnamon to the custard.
Tropical Escape: Use buns with citrus peel, and add ½ cup of toasted coconut flakes and ¼ cup of chopped macadamia nuts to the mix before baking.
Boozy & Brilliant: For a grown-up twist, add 2 tablespoons of rum, bourbon, or Grand Marnier to the custard mixture.
Nutty Crunch Top: Before baking, mix 2 tbsp melted butter with ¼ cup brown sugar, ¼ cup chopped pecans or walnuts, and an extra dash of cinnamon. Sprinkle this over the casserole for a crunchy streusel topping.

Isla’s Kitchen Notes & Stories

This recipe has become my Easter morning superhero. One year, I completely forgot to buy buns until the evening before! I grabbed the last slightly-sad pack from the supermarket shelf, and you know what? They worked beautifully. This casserole is forgiving like that. Over time, I’ve learned that pressing the bread down during the soak is the real key, and that letting it rest after baking is a test of willpower that’s totally worth it. The evolution? I started adding that drizzle of melted butter on top after a happy accident where some butter dripped off my toast onto the dish I was prepping—best mistake ever. It created the most incredible crispy bits. Now, my family judges a successful Easter by the presence of this casserole and the volume of the “mmm” sounds around the table. That’s the real victory.

Your Questions, Answered!

Q: Can I make this completely ahead of time?
A: Absolutely! That’s one of its best features. Assemble the entire casserole (through step 3) up to 24 hours in advance. Keep it covered in the fridge. In the morning, take it out while the oven preheats, add the butter, and bake. You might need to add 5-ish extra minutes of bake time since it’s starting from colder.

Q: My center is still really wet after 40 minutes. What do I do?
A: No panic! Oven temperatures can vary. Simply tent the top with foil to prevent over-browning, and continue baking in 5-minute increments until the center is set. It will continue to firm up as it cools, too.

Q: I can’t find hot cross buns. What’s the best substitute?
A: A good challah, brioche, or even a sturdy French bread is a great base. To mimic the flavor, add an extra teaspoon of cinnamon, ½ teaspoon of allspice or pumpkin pie spice, and a handful of raisins or dried fruit to your custard mixture.

Q: Can I freeze leftovers?
A: You can, though the texture of the custard is best fresh. Cool leftovers completely, wrap individual portions tightly, and freeze for up to a month. Reheat in the oven or toaster oven to re-crisp the top.

Nutritional Info (Approximate Per Serving)

Please note: This is an estimate for 1 of 8 servings, without optional toppings. Values can vary based on specific ingredients used.

Calories: 340
Fat: 16g
Carbohydrates: 40g
Protein: 9g

There you have it! My ultimate, no-fuss, all-flavor Easter brunch bake. I hope it brings as much joy and deliciousness to your table as it does to mine. Don’t forget to tag me @BiteTide if you make it—I love seeing your kitchen creations! Now, go enjoy that well-deserved coffee with your guests.

With love and a dash of spice,
Isla 💛