Hot Cross Bun French Toast Fingers
This post is brought to you by Woolworths
Hot Cross buns are an Easter staple in our house. I’m not ashamed to say I start buying them as soon as they make an appearance in the shops each year. I also like to keep a packet in the freezer, ready to defrost one or two when a hot cross bun craving strikes.
Not only are hot cross buns perfect slathered in butter, but they are also fantastic for turning into amazing Easter desserts. I have tried them all sorts of ways, from hot cross bun puddings to buns cut in half, stuffed with chocolate and marshmallows and baked in the oven until melted (so good, give it a try!).
Despite how good these hot cross bun treats are, I keep going back to these hot cross bun french toast fingers. Why? Not only are do they make a delicious dessert, but they are also perfect for a breakfast treat.
There are now so many varieties of hot cross buns available that it’s worth trying this hot cross bun french toast recipe with every variety you can get your hands on. I got mine from Woolworths, where I picked up a pack of fruit-filled traditional, a pack of mocha and my new favourite, brioche hot cross buns.
I seriously recommend you try the brioche buns. They come in a pack of 6 and are $3.50 everyday, just like all the other hot cross bun varieties at Woolworths.
I used all three of the varieties I mentioned above to make my hot cross bun french toast fingers (I couldn’t pick just one), but feel free to pick your favourite variety if you prefer.
Just like ordinary french toast, you will first need to make an egg mixture to dip the hot cross buns in. You can use any french toast mixture if you already have a trusty favourite recipe, but I find this recipe to be perfect for the hot cross buns. It doesn’t include too much sugar, and also omits the spices usually used in french toast recipes, since the hot cross buns are already perfectly spiced.
You can also get creative when it comes to serving the french toast fingers. I sprinkled mine with a little cinnamon sugar, drizzled them with maple syrup and served them with fresh raspberries, but you could also turn them into more of a desserts with whipped cream or even ice cream.
To make these hot cross bun french toast fingers, first take a large mixing bowl and add three eggs, 2/3 cup milk and a tablespoon of white sugar. Whisk the mixture until well combined.
Next, use a serrated knife to cut the hot cross buns in half, then cut each half into three ‘fingers’. Heat a little butter in a frying pan. Dip the hot cross bun fingers in the egg mixture, ensuring the fingers are coated on all sides, then place in the frying pan in batches. Fry until golden, turning the fingers to cook on each side.
Place the hot cross bun fingers on a plate and cover with a clean tea towel to keep warm while you cook the remain fingers.
To serve, sprinkle with a little cinnamon sugar, drizzle with maple syrup and top with fresh raspberries.
- 4 Woolworths hot cross buns
- 3 eggs
- 2/3 cup milk
- 1 tablespoon white sugar
- Butter, for frying
- Cinnamon sugar, for serving
- Maple syrup, for serving
- Fresh raspberries, for serving
- Use a serrated knife to cut each hot cross bun in half, then cut each half into 3 fingers. Set aside.
- In a large bowl, add the eggs, milk and white sugar. Whisk until well combined.
- Heat a little butter in a large frying pan. Dip the hot cross bun fingers in the egg mixture, ensuring all side are coated, then transfer to the frying pan. Cook in batches, turning the hot cross bun fingers until golden on all sides.
- Place hot cross bun fingers on a plate and cover with a clean tea towel to keep warm, while cooking the remaining batches.
- To serve, sprinkle with the cinnamon sugar, drizzle with maple syrup and top with fresh raspberries.