Preheat the oven to 170°C fan.
In a sauce pan gently heat 400ml milk, cream and the vanilla pod and seeds to a simmer. Remove from the heat and remove the vanilla pod.
Whisk the egg and caster sugar together in a bowl and pour the hot milk and cream onto the egg mixture and whisk well.
Spread the quartered hot cross buns with the butter. Place a layer of the hot cross buns into a suitable sized ovenproof dish. Sprinkle with some sultanas. Repeat the layers and finish with a final layer of bun tops.
Pour the homemade custard mixture over the buns and let it soak in for 10 minutes. Gently press down the buns and sprinkle with the demerara sugar.
Place into the oven and bake for 30 - 35 minutes, or until the custard has just set.
Make up the Bird’s custard following on pack instructions.
All information provided by Premier Foods.