Hot Cross Bun French Toast Bake: Your New Favorite Make-Ahead Brunch

Hey there, friend! Come on in, the oven’s on and the coffee’s brewing. Is there any better feeling than a slow, lazy morning where the only mission is to enjoy a plate of something warm, sweet, and deeply comforting? I’m talking about that magical moment when the scent of cinnamon, vanilla, and toasted bready goodness starts weaving its way from the kitchen into every corner of your home. It’s the universal signal for “brunch is served, and it’s going to be amazing.”

But let’s be real—as much as I love a classic stack of French toast, standing at the stove flipping slices while everyone else is sipping mimosas isn’t always my idea of a relaxing time. That’s where this glorious creation comes in: the Hot Cross Bun French Toast Bake. Imagine all the cozy, spiced flavor of your favorite Easter treat, transformed into a puffed, golden, shareable dish that does all the hard work in the oven. You simply cube, soak, and bake. It’s the ultimate hack for feeding a crowd (or just treating yourself) with zero morning stress.

This recipe is my love letter to easy elegance. It takes those beautifully spiced, fruit-studded hot cross buns and gives them a second act that’s arguably even better than the first. Whether you’ve got leftover buns from the bakery or you snagged a fresh pack just for this purpose, we’re turning them into a creamy, custardy, utterly irresistible bake. So, tie on your favorite apron (the messy one is totally welcome here), and let’s make a brunch memory that’s as easy as it is unforgettable.

A Sweet Slice of Nostalgia

This recipe didn’t start in a fancy test kitchen; it was born from a happy accident and a serious case of “brunch panic.” A few years ago, my family descended for a post-Easter weekend. The night before, I realized I had a whole basket of beautiful, but slightly stale, homemade hot cross buns. I couldn’t let them go to waste! Frantically, I cubed them, threw them in a dish with the classic French toast custard I always make, and shoved it in the fridge, hoping for the best.

The next morning, bleary-eyed and pre-coffee, I popped the dish in the oven. What emerged was nothing short of magic. The spices from the buns had infused the whole custard, the dried fruit had plumped into little juicy gems, and that iconic cross on top became delightfully crispy. My grandma took one bite, her eyes lit up, and she said, “Olivia, you’ve outdone yourself. This tastes like my childhood, but better.” In that moment, I knew this wasn’t just a salvage operation—it was a new tradition. It’s proof that the best recipes often come from a little resourcefulness and a lot of love.

Gathering Your Cozy Ingredients

Here’s what you’ll need to create this cozy masterpiece. Don’t worry about being too precise—this is a wonderfully forgiving dish.

6–8 Hot Cross Buns: The star! Their warm spices (cinnamon, nutmeg, allspice) and sweet dried fruit are the flavor foundation. Chef’s Insight: Stale buns are actually perfect here—they soak up the custard like a dream without getting mushy. No buns? A sturdy challah or brioche loaf spiced with 1 extra teaspoon of cinnamon and a handful of raisins works too.
4 Large Eggs: The backbone of our rich custard. They create that lovely, tender set.
1 ½ cups Milk: Whole milk gives great richness. Substitution Tip: For a decadent twist, use half-and-half or even a mix of milk and cream. Dairy-free? Unsweetened almond or oat milk works beautifully.
¼ cup Sugar or Pure Maple Syrup: For sweetness. I love maple syrup for its deep, caramel-like flavor that pairs so well with the spices.
1 teaspoon Vanilla Extract: The flavor enhancer. Always use pure vanilla if you have it—it makes a difference.
1 teaspoon Cinnamon & ¼ teaspoon Nutmeg: We’re doubling down on the warm, cozy vibes. Freshly grated nutmeg is a game-changer!
Pinch of Salt: Crucial! It balances the sweetness and makes all the other flavors pop.
2 tablespoons Melted Butter: Drizzled over the top before baking for that irresistible golden, slightly crispy finish.

For the Optional (But Highly Recommended) Toppings: Powdered sugar for a snowy finish, more warm maple syrup, a drizzle of honey, or a cascade of fresh berries for a bright, juicy contrast.

Let’s Build Your Brunch Masterpiece: Step-by-Step

Ready? This is the fun, no-fuss part. I’ll walk you through each step with all my favorite tips and hacks.

Prep Your Stage. Lightly grease your favorite 9×13 inch baking dish with butter or non-stick spray. Cube your hot cross buns into about 1-inch pieces—no need for perfection! Scatter them evenly in the dish. Little Chef Hack: If your buns are very fresh, you can spread the cubes on a baking sheet and toast them in a 300°F oven for 10 minutes first. This dries them out slightly and helps them hold their texture better in the custard.
Create the Magic Custard. In a large bowl, crack in your eggs and give them a quick whisk. Add the milk, your sweetener of choice, vanilla, cinnamon, nutmeg, and that all-important pinch of salt. Whisk it all together until it’s completely smooth and homogenous. You should see a beautiful, speckled, fragrant liquid. Take a whiff—that’s the smell of success!
The Soak. Slowly and evenly pour your custard mixture over the cubed buns in the baking dish. Now, here’s a key move: using clean hands or a spatula, gently press down on the buns and give everything a very gentle toss to ensure every single nook and cranny gets kissed by that custard. You want them all to be nicely damp.
The Butter Drizzle & The Big Chill. Drizzle the melted butter all over the top. This will create those delicious crispy edges we all fight over. Now, cover the dish tightly with plastic wrap or a lid and pop it in the fridge. This is the make-ahead secret weapon! Let it chill for at least 1 hour, but overnight is truly best. This slow soak allows the custard to fully penetrate the bread, resulting in a luxuriously uniform texture and deeper flavor.
Bake to Golden Perfection. When you’re ready to bake, take the dish out of the fridge while you preheat your oven to 350°F (175°C). This takes the chill off for more even baking. Remove the cover and place the dish right in the center of the oven. Bake, uncovered, for 35-40 minutes. You’re looking for a beautifully puffed center and a deep golden-brown top. A knife inserted in the center should come out clean.
The (Brief) Rest. I know it’s tempting to dive right in, but let the bake rest for about 5-10 minutes after pulling it from the oven. This lets the custard set fully, making it easier to slice and serve. It also gives you just enough time to brew a fresh pot of coffee or whip some cream!

Serving Up the Cozy

Presentation is easy and beautiful with this bake. Use a large spoon or spatula to scoop out generous portions onto plates or into shallow bowls. I love a dusting of powdered sugar (use a fine-mesh sieve for that professional “snowy” look) right before serving. Then, let everyone customize their plate! Set out little pitchers of warm maple syrup, bowls of fresh berries, dollops of yogurt or whipped cream, and even a small dish of extra cinnamon. The contrast of the warm, soft bake with cool, fresh berries is absolute heaven.

Make It Your Own: Delicious Twists

This recipe is a fantastic canvas! Here are a few ways to play with it:

Chocolate Chip Delight: Use chocolate chip hot cross buns, or sprinkle ½ cup of dark chocolate chips over the cubed buns before adding the custard.
Apple Cinnamon Swirl: Thinly slice 1-2 apples and layer them amongst the bun cubes. Add an extra ½ tsp of cinnamon to the custard.
“Tropical” Escape: Use buns with dried cranberries and orange zest. Add a teaspoon of orange zest to the custard and top with toasted coconut flakes after baking.
Decadent Cream Cheese Pocket: Before cubing, use a knife to create small pockets in the buns and fill them with a teaspoon of sweetened cream cheese. Then cube and proceed!
Dairy-Free & Vegan-Friendly: Use your favorite plant-based milk, a flax egg substitute (for binding), and replace the butter with coconut oil. The spices will still shine brilliantly.

Chef Olivia’s Notebook

This recipe has become my go-to for so much more than Easter. It’s my holiday morning lifesaver, my “I-have-company” secret, and sometimes, my Friday night treat (because why should weekends have all the fun?). Over time, I’ve learned that the longer it soaks, the better—I once forgot about it in the fridge for a full 24 hours, and it was the most custardy, pudding-like version yet. A happy accident indeed!

One funny kitchen story: I was once filming this recipe for my blog and was so busy chatting to the camera that I completely forgot to add the sugar to the custard. I baked it, took a triumphant bite for the “final shot,” and my face must have been priceless. It was… very eggy. We had a good laugh, drenched it in syrup, and dubbed it the “Savory Surprise” edition. Moral of the story? Even when it doesn’t go perfectly, it’s still pretty good, and it always makes for a great memory.

Your Questions, Answered!

Q: Can I make this completely the night before?
A: Absolutely, and I highly recommend it! Assemble the entire dish up to the baking step, cover, and refrigerate overnight. In the morning, just take it out while the oven preheats and bake as directed. You might need to add 5-10 extra minutes of bake time since it’s going in cold from the fridge.

Q: My bake turned out soggy in the middle. What happened?
A: This usually means it needed a bit more time in the oven. Ovens can vary! Next time, test for doneness with a knife—it should come out clean. If the top is getting too brown but the center is still wet, loosely tent the dish with aluminum foil for the remainder of the bake time to protect the top while the center cooks through.

Q: Can I freeze this French toast bake?
A: You can! Bake it completely, let it cool fully, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat, covered, in a 325°F oven until warmed through.

Q: I can’t find hot cross buns. What’s the best substitute?
A: No problem! A loaf of challah, brioche, or even a sturdy Italian bread is perfect. Just cube it, and add 1 ½ teaspoons of cinnamon, ½ teaspoon of allspice, and ½ cup of raisins or dried currants to the custard mixture to mimic those classic hot cross bun flavors.

Hot Cross Bun French Toast Bake : Easy Make-Ahead Brunch Favorite

Author: OliviaBennett

Print Recipe

Description

This Hot Cross Bun French Toast Bake is a cozy, crowd-pleasing brunch dish that’s easy to prepare ahead of time. Instead of flipping slices at the stove, you simply cube, soak, and bake. The spiced buns and creamy custard turn into a warm, golden casserole that’s perfect for holidays or relaxed weekend mornings.

Ingredients

Scale

6–8 hot cross buns, cubed
4 large eggs
1½ cups milk (or plant-based milk)
¼ cup sugar or maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp nutmeg
Pinch of salt
2 tbsp melted butter

Optional toppings

Powdered sugar
Maple syrup or honey
Fresh berries
Yogurt or whipped cream

Instructions

Prepare the dish
Grease a 9×13-inch baking dish. Add cubed hot cross buns and spread evenly.
Make the custard
In a bowl, whisk eggs, milk, sugar or maple syrup, vanilla, cinnamon, nutmeg, and salt.
Soak
Pour custard over the bread cubes. Gently press so all pieces are moistened.
Add butter & chill
Drizzle melted butter on top. Cover and refrigerate at least 1 hour or overnight.
Bake
Heat oven to 350°F (175°C). Bake uncovered 35–40 minutes, until puffed and golden and the center is set.
Rest & serve
Let rest 5–10 minutes before serving. Add toppings as desired.

Notes

Slightly stale buns work best — they absorb more custard without getting mushy.
If buns are very fresh, toast the cubes for 8–10 minutes at low heat first.
For extra richness, replace ½ cup of milk with cream.
If the top browns too fast, loosely cover with foil near the end.
Add sliced apples or chocolate chips for an easy variation.

Nutritional Information (Approximate, per serving)

Please note: This is an estimate for 6 servings, based on the ingredients listed and without extra toppings. Values can vary based on specific brands and ingredients used.

Calories: 360
Protein: 11g
Carbohydrates: 48g
Fat: 14g
Prep Time: 15 mins
Chill Time: 1 hour (or overnight)
Bake Time: 40 mins
Total Time: 55 mins (plus chilling)
Servings: 6

There you have it! The ultimate guide to a stress-free, spectacular brunch. I hope this Hot Cross Bun French Toast Bake becomes a beloved, repeat recipe in your kitchen, filling your home with warmth and your table with happy, well-fed people. Now, go enjoy that well-deserved mimosa. You’ve earned it!

With love and a sprinkle of cinnamon,
Olivia