Hot Cross Bun Breakfast Casserole

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?

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

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.

Ingredients

• Bacon – Some cooked and crumbled, some left in strips. Cook until crisp so it adds crunch, not chewiness.
• Milk – Whatever kind you have on hand. Whole milk makes the pudding richer.
• Heavy cream – Don’t substitute with half-and-half or milk. The pudding won’t be rich or creamy enough.
• Garlic cloves – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• Peppercorns – Whole peppercorns add depth to the infused milk mixture. Strain them out before mixing with the eggs.
• Bay leaves – Dried bay leaves work best. Strain them out before mixing—they’re not edible.
• Dried thyme – Dried thyme goes a long way. Measure carefully or it’ll overpower the pudding.
• Cayenne pepper – A pinch adds warmth without heat. Too much will overpower the dish.
• Eggs – Large eggs. Extra large works without adjustment.
• Chives Fresh chives are best. If using dried, use about a third the amount—dried is more concentrated.
• Mozzarella cheese – I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.
• Hot cross buns – 8 buns; slightly stale are best.

How To Make The Best Hot Cross Bun Breakfast Casserole

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by spraying a 9 x 13-inch baking dish with cooking spray and setting it aside.

Cook all but 3 strips of bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate, then coarsely chop it and set aside.

In a saucepan, combine the milk, cream, garlic cloves, peppercorns, bay leaves, dried thyme, and cayenne pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer for 2 minutes.

Remove the saucepan from the heat and allow the garlic, herbs, and spices to steep in the milk mixture as it cools.

Once cooled, strain the mixture through a fine-mesh sieve and discard the solids.

In a large bowl, whisk the eggs until frothy. Slowly whisk in the cooled milk and cream mixture, then stir in the chives.

Slice the hot cross buns in half horizontally and arrange the bottom halves in an even layer in the prepared baking dish.

Pour about half of the egg mixture over the buns, allowing it to soak into the bread.

Sprinkle all of the mozzarella cheese and half of the Gruyère cheese over the buns, then scatter the chopped bacon evenly over the top.

Place the top halves of the hot cross buns over the filling and gently press down. Pour the remaining egg mixture evenly over the casserole.

Cut the remaining uncooked bacon strips in half lengthwise and arrange them in a cross pattern over the top of the casserole. If desired, line them up with the crosses already marked on the hot cross buns.

Sprinkle the remaining Gruyère cheese over the top. Cover the casserole tightly and refrigerate overnight, or for at least 6 hours, so the custard can fully soak into the bread. When ready to bake, preheat the oven to 400°F.

Cover the casserole with foil and bake for 1 hour. Remove the foil and continue baking for about 15 minutes, or until the casserole is hot, bubbly, lightly golden on top, and fully set in the center.

Let the casserole rest for a few minutes before serving. Serve warm 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!

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!