Preheat the oven to 190°C (Gas Mark 5 / 375°F).

Cut the hot cross buns into chunks (I cut each bun into 9 pieces), and place them in a medium-sized baking dish - mine measured around 5 x 8 inches.

In a mug or small bowl, lightly beat the eggs with the milk, cinnamon and nutmeg. Pour the mixture over the buns, and use a fork to press the bread gently down into the egg mixture. Leave to sit for 5-10 minutes.

Sprinkle the brown sugar over the top of the dish, and place in the oven. Bake for around 35 minutes, until golden brown and crispy on top.