People make anything into french toast these days – brioche…sourdough…even banana bread! Its as if the dipping of some sort of bread in a combination of egg and milk makes it acceptable to have for breakfast, even after it has been fried in butter and drizzled with maple syrup…
We always have hot cross buns for breakfast in our house around this time of year – so why stop there? The combination of the spices and the dried fruit has basically done all of the work for you and they really come alive once fried in a bit of butter in the pan. You could go even further and stuff your hot cross bun with marmalade and cream cheese, because if you’re going to do something… you may as well do it right.
Stuffed Hot Cross Bun French Toast
2 stale good quality hot cross buns
Pinch of cinnamon
2 tbsp marmalade
2 tbsp cream cheese
Maple syrup, to serve
- If your hot cross buns aren’t stale, slice open the hot cross buns and place open on a tray in the oven. Cook at 130°C (120° fan) for 5-10 minutes to dry them out.
- Whisk together the eggs, milk and cinnamon in a shallow bowl.
- Spread the 1 tbsp of the marmalade on one side of the bun and cream cheese on the other. Close the hot cross bun and press down slightly, before placing in the eggy mixture.
- Leave to soak for 2 minutes, before flipping onto the other side.
- Heat a tablespoon of butter in a frying pan on a low/medium heat. Once foaming, place in the bun and cook on one side until golden. Flip onto the other side and continue to cook until golden and it does’t feel eggy. Serve with a drizzle of maple syrup and a bit more butter.