Hot Cross Bun French Toast – Easter Morning Delight
A delicious twist on the classic French toast, featuring soft hot cross buns soaked in a custard, pan-fried until golden brown, and topped with creamy ricotta, fresh berries and a drizzle of warm maple syrup. Perfect for a decadent Easter breakfast or brunch.
Ingredients
- 4 Hot cross buns with fruit or fruitless – sliced in half
- 3 Large eggs
- 1/4 tsp Cinnamon ground
- 1/2 C Milk
- 1 tsp Vanilla essence
- 2 tsp Butter for cooking
To serve
- 1/2 C Ricotta
- Maple syrup
- Raspberries
- Blueberries
Instructions
- In a wide bowl, whisk together the eggs, milk, vanilla extract and cinnamon until well combined.
- Dip each hot cross bun half into the egg/custard mixture, making sure to coat both sides well.
- In a large non-stick fry pan, add half the butter and melt over medium heat.
- Once the butter has melted, place the coated hot cross bun halves in the pan and cook for 2-3 minutes on each side, or until golden brown.
- Repeat with the remaining hot cross bun halves, adding more butter to the pan as needed.
- Once all of the hot cross bun halves have been cooked, transfer them to a serving plate.
- Serve topped with creamy ricotta, fresh berries and a drizzle of maple syrup
