Hot Cross Bun French Toast

The classic transformed into a warm syrup soaked french toast.

Over the years I’ve seen everything from gluten-free, paleo, raw, sugar-free, dairy free, clean etc hot cross buns, and whilst none of these variations are necessarily wrong or inferior, I want to move away from having to see hot cross buns as “healthy” to be justified. There is nothing sinful about the real thing. So please remember that you are perfectly entitled to enjoy your hot cross buns this Easter for no other reason than they simply taste delicious.

SERVES: 2

Ingredients

6 mini hot cross buns / 4 bigger ones

2 eggs

Splash of milk – normal or dairy free

1 tsp vanilla essence

Pinch of salt

Knob of butter / coconut oil / rapeseed oil etc

Maple syrup to serve

Method

Half the hot cross buns and set to one side.

In a bowl whisk the eggs, milk, vanilla and a pinch of salt.

Dunk the hot cross buns into the beaten egg mixture and leave to soak for about 10 minutes.

Heat a knob of butter in a frying pan. Add the egg soaked hot cross buns and fry until golden brown, about 3 minutes on each side.

Serve with plenty of maple syrup.