Spiced French toast
A quick treat that will help to use up Easter's leftover hot cross buns
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
- Mix 3 tbsp of the butter with half the cinnamon and mash together. Beat together the egg, milk and remaining cinnamon. Sandwich 2 slices of hot cross bun together with half the cinnamon butter and repeat with the remaining two slices.
- Dip in the egg mix and leave to soak for a few secs. Heat the butter in a frying pan until foaming. Cook the hot cross buns for 1-2 mins each side until light golden (you may need to do this in two batches). Press down on them as you cook. Serve each portion topped with a scoop of ice cream and a drizzle of maple syrup, if you like.
Chocolate hot cross bun toast for 4
Use 4 chocolate hot cross buns instead, swap the cinnamon for 1 tsp of vanilla extract and sandwich the buns together with 1 tbsp of Nutella per bun. Dust with icing sugar and cocoa powder, and serve with vanilla ice cream.
PER SERVING
334 kcalories, protein 9g, carbohydrate 33g, fat 20 g, saturated fat 10g, fibre 1g, sugar 14g, salt 0.44 g
Recipe from Good Food magazine, April 2011.
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http://www.bbcgoodfood.com/recipes/1167658/
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Ingredients
- 4 tbsp soft butter
- 2 tsp cinnamon
- 2 eggs , beaten
- 100ml milk
- 4 hot cross buns , split in half
- vanilla ice cream and maple syrup, to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Ingredients
- 4 tbsp soft butter
- 2 tsp cinnamon
- 2 eggs , beaten
- 100ml milk
- 4 hot cross buns , split in half
- vanilla ice cream and maple syrup, to serve
PER SERVING
334 kcalories, protein 9g, carbohydrate 33g, fat 20 g, saturated fat 10g, fibre 1g, sugar 14g, salt 0.44 g
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19 September 2011
Hayley Brown commented on this recipe
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19 September 2011
Hayley Brown rated this recipe
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