Happy Easter! Technically, I made these on Friday, but oh well. This recipe is a great way to use up any leftover hot cross buns you might have after Easter Sunday - and it's so quick and easy! I'm pretty haphazard when it comes to cooking, so you'll notice that my recipe has a lot of "whatevers" in it. Whatever.
Here's how I made mine ...
You'll need:
- 1 egg
- 150 ml milk (whatever kind you'd like - I used Arla's Lactofree milk)
- a pack of 4 hot cross buns (1 per person, or 2, if you're really hungry)
- whatever toppings you'd like (I used blueberries and strawberries)
- Greek yoghurt, creme fraiche, or whipped cream
- Butter to grease the pan (or a non-stick spray, butter substitute, or sunflower oil)
Method:
Slice each hot cross bun in half. Combine the egg and the milk and mix. Pour the mixture onto a plate. Heat a square of butter on a non-stick frying pan (or skillet, whatever) on low heat. Using a pair of tongs or chopsticks (I used the latter), dip each side of your hot cross bun slice into the egg and milk mixture, taking care not to soak up all the mixture with the bun. Place each slice gently into the pan and cook for 2-3 minutes or until the bottom begins to lightly brown. Turn it over and press the other side into the pan, cooking for 2-3 minutes. Serve with a dollop of Greek yoghurt or creme fraiche or whatever tickles your fancy, and top with fruit and/or a drizzle of honey. Dust with icing sugar if you're planning to post on Instagram. Just kidding (but not really).
What do you think? Would you try this recipe? Confession: I'm not really a huge fan of hot cross buns - John loves them, so I buy them once in a while, but even I had to admit that this version of French toast was pretty tasty!
I hope you have a lovely Easter Sunday. We're having friends over for a roast lunch, and I'm making croissant bread and butter pudding for dessert - another hybrid!
Enjoy.
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