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To serve:
Preheat the oven to 180°C.
Cut open the hot cross buns. Spread a thick layer of cream cheese on the inside and sprinkle with the crushed white Easter eggs. Close the hot cross buns and place in a greased baking tray.
Add the cream, eggs, vanilla essence and castor sugar to a mixing bowl and whisk together until well combined. Pour over the hot cross buns.
Bake for 25 – 35 minutes, or until the egg mixture has set and the hot cross buns are golden brown.
Serve warm with mini chocolate eggs.
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