If you have any left over hot cross buns then we recommend you give this recipe a try - hot cross bun french toast. It would make a great dessert, although Joy and Clare both served it for breakfast - Joy cooked it as per the recipe using fruit-filled hot cross buns, while Clare used choc-chip hot cross buns and served it with sliced banana on the side. Yum!
2 tbsp caster sugar
1 tsp vanilla extract
6 day-old hot cross buns
50 g butter
1/2 cup maple syrup
1 cup raspberries (fresh or thawed frozen)
1. Whisk eggs, milk, sugar and vanilla together with a fork. Cut hot cross buns horizontally in 3 slices and soak in the egg mixture for 2 minutes. Turn buns over and soak for a further 2 minutes.
2. Melt half the butter in a large frying pan and cook bun slices over medium-low heat until they are golden brown and the egg is cooked.
3. Serve drizzled with maple syrup and raspberries.
Wishing you all a very happy and safe Easter.