Preheat oven to 180 degrees.
Mix cream, caster sugar, eggs, vanilla together in a bowl.
Open hot cross buns and slice them vertically.
Lay out the first layer of hot cross buns in a baking dish and add the apple slices between each layer. Continue until you have filled the whole dish.
Pour over cream mixture and allow to soak in for 10 minutes.
Bake in the oven for 30-40 minutes.
Top with caramel and icing sugar.
Serve warm with vanilla ice cream or custard.
This caramel & apple hot cross bun pudding is best served warm, but can be stored in the fridge for 2-3 days and heated prior to serving.