Hot Cross Bun French Toast
I feel Easter always deserves an indulgent breakfast – after a ton of chocolate has been consumed of course, that’s breakfast number one. I’ve always been a fan of toasted hot cross buns. There’s something about the crunch of the outside while the inside stays soft and chewy. This year I experimented with hot cross bun French toast and it came out DELICIOUS. It’s the easiest ‘recipe’ I can hardly call it a recipe because the fruity, cinnamon spiced hot cross bun (bought from the supermarket of your choice!) does all the work for you. It’s even great to use up slightly stale ones you have lying around.
Simply whisk an egg with a splash of milk of your choice. You will probably need about one egg per two hot cross buns but you can keep adding more to the mixture if you are making them for the masses. Cut your HCBs in half and soak in the liquid in a low wide bowl for about a minute on each side. Heat up a bit of butter/oil and fry the hot cross buns on a medium heat until they are browned on both sides. The good news is, this recipe works well with GF/DF hot cross buns too!
The best way to serve is by letting everyone add their own toppings. The White Company sent me these gorgeous bowls and plates from the Artisan collection from their beautiful Kitchen Accessories range, and I’m in love with them. They’re the perfect everyday tableware, made a little special with their uneven sides and subtle speckled texture. I filled bowls with coconut yogurt, berries, and chopped banana and added a jug of maple syrup. Add some fresh spring flowers to your Easter table to finish it off.
Let me know if you make these! I hope you enjoy them. Happy Easter!