Hot Cross Bun French Toast
We usually just spend Bank Holidays around the house relaxing, and enjoying some good nosh. Tastiness such as this Hot Cross Bun French Toast is just the ticket to enjoy for an Easter Weekend Breakfast!
Serves 4
OH MY GOODNESS! That’s all I can say! Soooo good! This is the perfect Easter weekend breakfast.
4 quality hot cross buns
4 large free range eggs
4 TBS whole milk
1 tsp grand marnier or courvoisier or Orange extract
To serve:
Maple Syrup
cooked bacon
cooked sausage
Cut your hot cross buns in half horizontally, giving you four bottoms and four tops. Beat the eggs together with the milk and the grand marinier. Heat one TBS of butter in a large skillet over medium heat until the butter begins to foam. Soak the hot cross bun bottoms in the egg mixture. Place into the foaming butter, cut side down first. While the bottoms are cooking, soak the tops. Cook the bottoms until golden brown, flip over and brown the other side. Place into a warm oven to keep warm (you should have your bacon and sausage keeping warm in the oven.) Repeat with the hot cross bun tops and remaining TBS of butter. Melt the butter until it foams, add the bun tops, cut side down in the foaming butter, cook until golden brown, flip over and cook until golden brown on the top side.
To serve place a bottom and top of a hot cross bun on each of four heated plates. Add some bacon and sausage and pass the Maple Syrup!
Note – there is no need for sure in this as the buns themselves are sweet enough!
If you didn’t want to serve bacon or sausage with this, fresh fruit would also go very nicely. Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/04/hot-cross-bun-french-toast.html
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