Saturday, April 23, 2011

Easter french toast...

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!

6 eggs
250ml milk
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.


Naturally Carol said...

I don't think I've ever had a hot cross bun sit around for six! If ever I do this will be just the recipe.

Anonymous said...

Yum! Great idea.. I am going to give this one a go! Thanks.. have a great Easter.

Selina said...

Yum. Couldn't resist and gave these a go this morning. Just delicious! Thanks for the recipe!

Anonymous said...

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!! loves it!!