Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Hot cross bun fruity French toast
Stuff hot cross buns with fresh fruit, dip them like French toast, and serve warm for an epic Easter breakfast. A great way to use up leftover hot cross buns (if you have any!)
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Ready in 35 minutes
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Cooking time 25 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 100g mixed frozen summer berries
- 3 tbsp honey
- 8 mini chocolate hot cross buns
- 2 eggs, lightly beaten
- 40ml skimmed milk
- 1 tsp vanilla extract
- 1/4 tsp cinnamon, plus extra to serve
- 1 tbsp sunflower spread
- 1/2 tbsp icing sugar, to serve (optional)
Method
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1
Heat the oven to 200°C/180°C fan/gas mark 4. Mix the berries with ½ tbsp honey. Cut a slit into one side of each hot cross bun to make a pocket and poke a quarter of the berries into each one. Mix the eggs, milk, vanilla, ½ tbsp honey and cinnamon together, then carefully soak each side of the hot cross bun in the mixture.
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2
Melt the spread in a medium frying pan over a medium heat and fry the hot cross buns for a minute on each side until golden, then put them onto a baking tray and bake for 8-10 minutes until piping hot in the middle. Serve with a dusting of icing sugar and cinnamon and a drizzle of the remaining honey.
