Delicious Hot Cross Bun French Toast coated in homemade cinnamon sugar, filled with raisins and a light spice. Topped with fresh berries, a drizzle of maple syrup and served with some crémé fraîche on the side. It’s not hard to see why I love this recipe so much!
Ok, so I know this is something slightly different to share and not a typical baking recipe. But, I couldn’t go past Easter without sharing my all time favourite Easter Brunch recipe. It is one that’s super simple and quick to whip up, and makes the perfect Easter Sunday treat. This whole recipe was really created by accident. I’d run out of bread to make French Toast, so grabbed some oldish hot cross buns that I had over. Now, it’s a staple and one I make every Easter weekend without fail. Or sometimes I make it in the middle of the year because it’s that good!
This is best used on bread or hot cross buns that are slightly ‘old’. But by that I mean that you bought them a couple of days ago and they’re going slightly hard. This does also work with buns that have been kept in the freezer and are now thoroughly defrosted. Cut the buns in half lengthways so that you have a top and a bottom and set aside.
To make the egg mix, crack your egg into a bowl, this will need to be big enough to fit your bread in, and add the rest of the French Toast mixture ingredients. You don’t have to, but if you like, now is the time to make the cinnamon sugar. I would definitely recommend it, it’s delicious. If you do decide to make it, mix the ground cinnamon together and set aside.
Hot Cross Bun
Heat a little bit of butter into a warmed frying pan, big enough to fit your bread it. Once the butter is melted, dunk the bread into the egg mixture, thoroughly coating both sides and place into the pan. I love to sprinkle a bit of the cinnamon sugar at the point so that it bakes into the bread. Fry for about 5 minutes on both sides, checking regularly until golden brown. Repeat with any remaining hot cross buns or until the egg mixture has run. Leftover egg mixture can be stored in the fridge, covered in cling film for 2-3 days.t Cross Bun
Place on your plate and add on your favourite toppings and sides. I love fresh berries, a drizzle of maple syrup, fresh fruit compote and a blob of crémé fraîche or thick vanilla yogurt on the side. All topped with an extra sprinkle of that homemade cinnamon sugar.
Ingredients
- 1 Egg, beaten
- 50 ml Milk
- Pinch Ground Cinnamon
- Pinch Salt
- Dash Vanilla Essence
- ~2 tablespoons Granulated Sugar, for the cinnamon sugar - Optional
- ~1 teaspoon Ground Cinnamon, for the cinnamon sugar - Optional
- Knob Butter
- 2 Hot Cross Buns, cut in half lengthways
Instructions
- If you are using, start by making the cinnamon sugar together. Simply add the ground cinnamon and granulated sugar into a bowl or small jar and mix together until the sugar starts to turn brown and it's well mixed together and set aside
- Using a fork, mixing the egg, milk, ground cinnamon, salt and vanilla essence together in a bowl. You want to make sure that you're using a bowl that is big enough to dip the hot cross buns into
- Add a knob of butter to a saucepan and allow it to melt, helping it to coat the whole of the frying pan
- Once the butter is melted, dip the hot cross buns into the egg mixture, making sure both sides are well coated and place in the pan
- I like to sprinkle a little bit of cinnamon sugar on top of the bun
- Fry for roughly 5 minutes on each side, adding an extra sprinkle of cinnamon sugar when you flip the bread over
- You'll know the bread is done when it is a nice golden brown on both sides. Make sure that you keep an eye on it and flip it more if needed
- Once done, transfer onto a plate and add an extra sprinkle of cinnamon sugar whilst the French Toast is still warm
- Add your favourite toppings and enjoy! I like to add vanilla yogurt, fresh berries, a drizzle of maple syrup and some fresh homemade fruit compote
Notes
Any leftover egg mixture can be stored in the fridge. Place in either an air tight container or cover in cling film and leave it for no longer than about 2 days.
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