Obviously it’s been a while since Easter but this was such a hit that I thought I’d share it anyway just in case there are any hot cross bun fanatics out there that are already gearing up for next Easter!
We spent Easter this year on Coochiemudlo Island in Queensland, Australia, which is about a 45 minute drive plus a ferry ride from Brisbane. Since this was my first Easter in Australia I decided to wholeheartedly embrace the Aussie traditions of hot cross buns and chocolate bilbies.
I ended up averaging about a hot cross bun a day for the month leading up to Easter because I loved them so much but by the time I got to Easter Sunday I was starting to toy around with the idea of a hot cross bun bread pudding or breakfast sandwich….then I came across the hot cross bun french toast idea in the Coles supermarket monthly magazine and decided that it was going to be the easiest way to get a little crazy with my hot buns.
Hot Cross Bun French Toast adapted from Coles Supermarket Autumn 2011 Magazine
- 3 eggs
- 250 ml milk
- 2 tbsp sugar
- 1 tsp vanilla extract
- 6 pack of day old hot cross buns (with or without fruit, or choc chip!)
- 50 g butter
- 1/2 cup maple syrup, to serve
Whisk eggs, milk, vanilla and sugar in a bowl until incorporated.
Cut hot cross buns horizontally into 3 segments. Soak each of the slices in the egg mixture for a minute or two, until saturated.
Melt butter in the frying pan and cook bun slices over medium-low heat for about 2 minutes on each side, or until golden brown and the egg is cooked.
Repeat until all buns are cooked.
Serve drizzled with maple syrup.