Hot cross bun french toast with cinnamon butter
This is a brilliant way to eat hot cross buns, especially if they’re a few days old. They’re soaked in an eggy custard then gently cooked until golden brown and served with cinnamon butter and lashings of maple syrup.
- Cinnamon Butter:
- 250 grams unsalted butter, softened to room temperature
- 2 teaspoons cinnamon
- 2 tablespoons maple syrup
- Hot Cross Bun French Toast:
- 1 teaspoon mixed spice
- 2 large free range eggs
- ¼ cup cream
- 1 cup milk
- 8 hot cross buns, halved
- knob of butter for cooking
- maple syrup for serving
Cinnamon Butter: Place the softened butter in a bowl with the cinnamon and maple syrup. Using a wooden spoon or rubber spatula, mix thoroughly until well combined. Dollop the mixture onto a sheet of greaseproof paper and roll into a cylinder, twisting the ends up like a Christmas cracker. Place in the fridge to firm up. (Make the cinnamon butter ahead of time, so all you need to do is unwrap, slice and eat.)
Hot Cross Bun French Toast: Whisk the mixed spice with the eggs, cream and milk in a shallow dish. Preheat a large non-stick fry pan on a medium low heat. While the pan heats up, place two hot cross buns cut side down in the egg mixture, flipping after 30 seconds so both sides soak up the mixture.
Preheat the oven to low, for keeping the cooked hot cross buns warm.
Grease the pan with a little butter then place the eggy hot cross buns cut side down into the pan and cook until golden brown, flip and repeat on the other side. Remove to the warm oven while you repeat the process with the remaining hot cross buns.
To Serve: Divide the hot cross buns between four plates. Unroll the chilled cinnamon butter and slice off a piece to top each bun. Drizzle each one with maple syrup and you’re ready to go.