The thing is, I’m not a huge fan of Easter buns.
Weird I know, so I’m always looking new ways to use up that bag of buns sitting in the cupboard.
So a couple things I do is:
Dry them out into breadcrumbs and use as a sweet crumble over apples.
Hot cross bread and butter pudding, yum.
But this is my favourite
Eggy hot cross toast
- 1 packet hot cross buns, try not to break up
- 1/4 cup Sugar
- 6 free range eggs
- 100 ml cream
- 1/2 tsp vanilla paste
- Pinch salt
- Vegetable oil for frying
Slice hot cross buns into 2 cm thick slices.
In a large bowl, combine all other ingredients, except the oil, and whisk until well mixed.
Submerge hot cross bun slices in egg mix for at least 30 seconds each.
Heat the oil in a frying pan on a medium heat, then fry slices on both sides until golden brown.
Serve with some roasted bacon, plums, pears or figs and maybe a berry smoothie on the side.