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Hot cross bun and frozen custard sandwich

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Whether you're trying to use up leftover hot cross buns or looking for an impressive dessert, we have you covered. With a custard and berry filling, what more can you ask for than the ultimate dessert sandwich.

  • Makes8
  • Cook time15 minutes
  • Prep time10 minutes, + cooling & freezing time
Two hot cross bun and frozen custard sandwiches on a plate


  • 2 x 125g punnet raspberries
  • 1L Coles Frozen Vanilla Custard, softened
  • 2 peaches, stoned, coarsely chopped
  • 1 tbs caster sugar
  • 8 Coles Finest Brioche Hot Cross Buns, split
  • 40g butter, softened

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place half the raspberries in a small bowl. Use a fork to coarsely crush. Place the custard, peach and crushed raspberry in a large bowl and stir until combined. Transfer to a 13cm x 21cm loaf pan. Cover with foil and place in the freezer for 6 hours or overnight.
  2. Step 2

    Push remaining raspberries through a fine sieve into a small saucepan over medium heat. Discard the solids. Add sugar to the pan and cook, stirring, for 5 mins until sauce thickens slightly. Set aside to cool.
  3. Step 3

    Preheat a grill on high. Place the hot cross buns cut-side up on a baking tray. Grill for 3 mins or until toasted. Spread cut sides of each bun with butter.
  4. Step 4

    Divide the bun bases among serving plates. Top with scoops of the custard mixture. Drizzle with raspberry sauce and top with bun tops. Serve immediately.