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Heat oven to 170C/150C fan/gas 3. Warm the cream and Almond Breeze® in a pan over a gentle heat. Whisk the eggs, vanilla and sugar together with a fork in a big bowl, then slowly add the warm cream mixture.
Halve your hot cross buns and spread with the butter. Lay out in a large, shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and brush the marmalade over the top.
Pour over the cream mixture and let it soak for 15 mins. Press the buns down into the custard mixture as they soften.
Bake for 50 mins until set, then remove and leave it to stand for 10 mins. Dust lightly with icing sugar and serve.