Got leftover hot cross buns and don’t know what to do with them? Turn them into a sweet and savory Hot Cros Bun Breakfast Casserole! This layered breakfast strata is eggy, cheesy, and loaded with bacon. What’s not to love?
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I looove breakfast casseroles in part because they’re big and hearty and there’s always enough to feed my hungry crew, but also because I can prep them the night before and then just pop it in the oven in the morning. Before long, a hearty breakfast or brunch is ready!
I had leftover store-bought hot cross buns and was wondering what to do with them when inspiration struck. This eggy casserole came out perfectly, and since making it years ago it has become an Easter morning brunch dish that everyone loves.
You don’t need much to make this casserole – just a few ingredients and some time in the fridge to let it set up. Sitting overnight is best, because then the eggy custard has time to soak into the buns, ensuring every bite is delicious.
What you’ll love about Hot Cross Bun Breakfast Casserole
- Prep it the night before and pop it in the oven in the morning!
- It’s the perfect combination of sweet and savory!
- There’s nothing better for Easter brunch!
Ingredients
- Bacon – Some cooked and crumbled, some left in strips.
- Milk – Whatever kind you have on hand.
- Heavy cream
- Garlic cloves
- Peppercorns – Whole.
- Bay leaves – Dried.
- Dried thyme
- Cayenne pepper
- Eggs
- Chives – Fresh or dried.
- Mozzarella cheese – Shredded.
- Gruyere cheese – Shredded.
- Hot cross buns – 8 buns; slightly stale are best.
How To Make The Best Hot Cross Bun Breakfast Casserole
- Spray the insides of a 9×13 baking dish with cooking spray.
- Cook all but 3 strips of bacon until crispy. Drain the bacon, coarsely chop it, and set aside.
- Combine the milk, cream, garlic cloves, peppercorns, bay leaves, dried thyme, and cayenne pepper in a saucepan and bring it to a boil. Simmer for 2 minutes, then turn the heat off and leave the garlic and bay leaves in it to steep. Set it aside to cool.
- Strain the milk and cream mixture when it has cooled down. Discard the solids.
- Whisk the eggs until frothy, then pour in the cooled milk-cream mixture and combine. Add the chives.
- Slice the hot cross buns in half horizontally, and arrange the bottom buns in the bottom of your prepared baking dish.
- Cover the buns with about half of the egg mixture, then top it with all the mozzarella cheese and half the gruyere cheese. Sprinkle the cooked bacon over the top.
- Place the top half of the hot cross buns on top of the cheese and bacon, and press down slightly.
- Add the remaining egg-milk mixture. Slice the bacon in half lengthwise and use the bacon to create a cross pattern on the top of the casserole. You can follow the crosses in the hot cross buns if they’re lined up. Sprinkle the remaining gruyere cheese on top.
- Cover and refrigerate the casserole overnight or for at least 6 hours so the custard can soak into the bread.
- Preheat your oven to 400-F and cover the casserole with foil. Bake for an hour. Then remove the foil and bake for 15 minutes until hot and bubbly and set in the middle.
- Serve and enjoy!
Chef Jenn’s Tips
- Any kind of hearty bread works well in this Easter breakfast strata, but for as special seasonal touch, use hot cross buns.
- Look for hot cross buns without fruit or raisins in them for the best flavor.
- This Hot Cross Bun Breakfast Casserole recipe really does need several hours for the custard to soak into the top buns, or your meal will be dry on top and too eggy on the bottom.
- Switch out the cheeses with whatever you have on hand!
Recommended
Make It A Meal
Hot Cross Bun Breakfast Casserole is basically an all-in-one meal. I’ll serve it with fruit salad or cut grapefruit on the side, or if I’m feeling really fancy, some sliced smoked ham or Sausage Rolls. You can serve something with it, or nothing at all!
Step By Step Process
Hot Cross Bun Breakfast Casserole
Ingredients
- 8 hot cross buns
- 8 slices bacon
- 2 1/2 cups milk
- 1 1/2 cups heavy cream
- 4 cloves garlic smashed
- 1 teaspoon peppercorns whole
- 2 dried bay leaves
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 7 large eggs
- 1 tablespoon chopped chives optional
- 1 1/2 cups mozzarella cheese shredded
- 1 1/2 cups gruyere cheese shredded, divided
Instructions
- Spray the insides of a 9×13 baking dish with cooking spray.
- Cook all but 3 strips of bacon until crispy. Drain the bacon, coarsely chop it, and set aside.
- Combine the milk, cream, garlic cloves, bay leaves, dried thyme, and cayenne pepper in a saucepan and bring it to a boil. Simmer for 2 minutes, then turn the heat off and leave the garlic and bay leaves in it to steep. Set it aside to cool.
- Strain the milk and cream mixture when it has cooled down. Discard the solids.
- Whisk the eggs until frothy, then pour in the cooled milk-cream mixture and combine. Add the chives.
- Slice the hot cross buns in half horizontally, and arrange the bottom buns in the bottom of your prepared baking dish.
- Cover the buns with about half of the egg mixture, then top it with all the mozzarella cheese and half the gruyere cheese. Sprinkle the cooked bacon over the top.
- Place the top half of the hot cross buns on top of the cheese and bacon, and press down slightly.
- Add the remaining egg-milk mixture. Slice the bacon in half lengthwise and use the bacon to create a cross pattern on the top of the casserole. You can follow the crosses in the hot cross buns if they're lined up. Sprinkle the remaining gruyere cheese on top.
- Cover and refrigerate the casserole overnight or for at least 6 hours so the custard can soak into the bread.
- Preheat your oven to 400-F and cover the casserole with foil. Bake for an hour. Then remove the foil and bake for 15 minutes until hot and bubbly and set in the middle.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Any kind of hearty bread works well in this Easter breakfast strata, but for as special seasonal touch, use hot cross buns.
- Look for hot cross buns without fruit or raisins in them for the best flavor.
- This Hot Cross Bun Breakfast Casserole recipe really does need several hours for the custard to soak into the top buns, or your meal will be dry on top and too eggy on the bottom.
- Switch out the cheeses with whatever you have on hand!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
