6 bakery-style hot cross buns
½ cup chocolate-hazelnut spread
½ cup milk, warm
½ cup caster sugar
600 ml thickened cream
1 tbsp vanilla essence
- Preheat oven to 160°C (140°C fan forced). Lightly grease a 2.8L baking dish with cooking spray. Slice each bun vertically into 4 slices, spread one side of each slice with a layer of hazelnut spread.
- Dip the slices into the milk and arrange the buns in the base of the baking dish, assembling the slices to resemble the buns.
Whisk the eggs and add the sugar, cream and vanilla. Pour between the buns and allow to stand for 20 min. Bake for 40-45 min or until custard is set. Dust with icing sugar and serve with vanilla ice cream if desired.