Easter is finally on it's way! I think we are all desperately hoping that it will bring with it some sunshine and signs of Spring! But whilst it is still cold and miserable outside, I have got a recipe which will bring rays of joy to your kitchen! Where there is Easter, there is hot cross buns, and as delicious as they are toasted and slathered in butter, I have found a way to elevate them to new heights.
French Toast is one of my go to brunch options. What I love about it is its versatility. You can add so many different flavours, different toppings and any bread base you choose. I like to be extra naughty and use chocolate hot cross buns, but traditional fruit ones will pair beautifully with the cinnamon in the custard mix. Enjoy...
2 hot cross buns
4 tbsp milk or cream
1/2 tsp vanilla
1/2 tsp cinnamon
1 tsp caster sugar
1 tbsp butter
1. In a shallow dish, whisk together the egg, milk/cream, vanilla, cinnamon and sugar.
2. Heat the butter in a frying pan on a medium heat. 3. Slice each hot cross bun in half and flatten out slightly, dip each half in and out of the egg mixture, on both sides and then place straight into the hot pan.
4. Fry for 2-3 minutes and then flip over and cook through on the other side. The bun will start to go golden brown when ready.
5. Serve with some fresh berries, ice cream, chocolate sauce, maple syrup… whatever takes your fancy! Enjoy…