Hot Cross Bun French Toast
Give your classic french toast recipe a new twist with leftover hot cross buns. It's the perfect post-Easter breakfast idea.
Ingredients
- 3 free range eggs
- 3/4 cup milk
- 40g butter, chopped
- 6 leftover traditional fruit hot cross buns, split
- honey (to serve)
- raspberries (to serve)
Method
- Whisk eggs and milk in a large bowl until combined.
- Heat half of the butter in a large non-stick frying pan over medium heat. Add half of the buns to the egg mixture, turning to coat. Cook buns for 2 minutes on each side or until golden and cooked through. Transfer to a plate and cover loosely to keep warm. Repeat with remaining butter, buns and egg mixture.
- Drizzle honey over French toast and serve with raspberries.
