• 6 traditional hot cross buns
• ½ cup chocolate-hazelnut spread
• 125g bag Caramello Easter eggs, foil removed
• 6 free-range eggs
• 300ml tub pure cream
• 2 cups milk
• ¼ cup caster sugar
• 1 tsp vanilla extract
Brush melted butter over base and side of a shallow, rectangular ovenproof dish (12-cup capacity).
Using a serrated knife, cut the buns in half horizontally. Spread 2 tsps of chocolate spread over each cut side. Arrange, slightly overlapping, in prepared dish to cover the base. Scatter the chocolate eggs over the top.
Place eggs, cream, milk, sugar and vanilla in a large jug. Whisk to combine. Pour mixture over buns in the dish. Cover with foil. Stand at room temperature for 30 minutes to allow cream mixture to soak into buns. Remove foil.
Cook in a moderately slow oven (160°C) for about 45 minutes, or until egg mixture is just set. Remove and stand for 20 minutes.
Dust pudding with icing sugar mixture. Serve warm with vanilla ice-cream if desired.