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Grease a large ovenproof dish with butter and heat your oven to 340F/170C fan. Add the 3 eggs to a large mixing bowl and whisk them together. Add 1 ½ cups of milk, 1 cup of cream, ⅓ cup caster sugar, 2 teaspoons of vanilla extract and ½ teaspoon of salt. Whisk to combine well with the eggs and set aside.
Slice the hot cross buns in half, then butter both cut sides of the buns. Layer the bottom halves of the buns on the base of your greased ovenproof dish, overlapping them or tearing them into smaller pieces if need be, to fit your dish.
Pour half of the custard all over the buns, (if you’re using chocolate eggs, scatter half of them over the buns at this point) then place the top halves of the buns on top. If you’re using chocolate eggs, scatter the rest of the eggs on top. Pour the rest of the custard mix all over the tops of the buns, and let them soak for at least 15 minutes. PRO TIP: As the buns soak, you can press them further into the custard mix so they have a really good bath.
Transfer the dish to the oven, and bake for 40 – 45 minutes, or until the tops of the buns look golden brown and the custard is set (you should be able to see this at the bottom of the dish). If the custard is still runny, cover the dish with aluminium foil and pop it back into the oven for another 10 minutes. Serve while warm and gooey.