Ingredients 

• 6 x day-old hot cross buns
• 3 tbsp (40g) unsalted butter, softened
• 3 large eggs
• 1 1/2 cups full cream milk
• 1 cup (250ml) thickened cream
• 1/4 cup caster sugar
• 1tsp vanilla bean paste
• 1/4 cup sultanas
• Icing sugar, to serve

Method 

1. Preheat the oven to 180°C (fan forced).​
2. Cut the hot cross buns in half and butter both sides and the tops. Place the bottoms in an oven-proof baking dish and set aside the remaining tops. Scatter sultanas over the bases and set aside.​
3. In a large bowl whisk the eggs until well mixed. Add the milk, thickened cream, caster sugar and vanilla bean paste and mix until well combined. Pour half the mixture over the bun bottoms and leave for 10 minutes to soak. Place the tops on the hot cross bun bottoms and pour the remaining mixture over the top. Set aside for another 5 minutes.​
4. Place in the oven and bake for 25-30 minutes or until golden on the top and just set on the inside. Rest for a few minutes then dust with icing sugar and serve with ice cream.​
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Notes:​

- For a boozy version soak the sultanas in 60ml of your favourite liqueur for 15 minutes prior to making the pudding