Hot Cross Buns are an Easter favourite here! French Toast is the perfect way to use any leftover hot cross buns.
I am one of those people that will put hot cross buns in my trolley the minute they are available for sale each year! We love them and they are so handy, tasty, always have a few packets in the freezer.
I am a huge fan of hotcross buns, and you can now get them in so many flavour variations, this one is raspberry white chocolate, but this is just as lovely with the original version.
French toast dates back to Ancient Rome where they would dip bread in milk and sometimes eggs and pan fry it. Of course as with all things now it has become more decadent and more varied over the years.
For a slightly different treat I wanted to enhance the raspberry flavours here and use a raspberry coulis for the topping instead of maple syrup. Topped with fresh raspberries and a few drops of white chocolate and some thick Greek yoghurt this is sure to impress your friends and family.
The ingredients are as follows, scroll down to the recipe card for the full ingredients and method
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Plain or Raspberry & White Chocolate Hot Cross Buns
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Raspberries
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Caster Sugar
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Eggs
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Milk
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Vanilla Essence
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Cinnamon
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Butter
If you are familiar with making French toast you will find this method very easy to follow. I like to prepare the raspberry coulis first as this takes the longest and needs to cool. You can even make this the night before if you prefer.
For the raspberry coulis I use a combination of fresh or frozen raspberries and caster sugar, heated until it forms a liquid then pushed through a fine sieve to create a lovely thick sauce.
It is best to use day old or slightly stale bread or hot cross buns for French toast, the reason being the fresher the bread it will become soggy after dipping into the liquid. So this lends itself perfectly to a leftover bag of hot cross buns on the long weekend.
To make the French toast you combine the eggs, milk, caster sugar, vanilla and cinnamon and whisk well to combine. Then slice the hot cross buns in half and dip them briefly into the liquid before placing them on a hot pan with a knob of butter.
Cook for a few minutes until golden brown the turn and bake the other side.
Then once you have cooked all of the buns you serve one or two hot cross buns with some thick Greek yoghurt and drizzle over the lovely rich raspberry coulis. You can add banana or other fresh fruit to lift the dish further.
It is that easy! Do you think you will give this a go?
Onto this recipe for Hot Cross Bun French Toast
Hot Cross Bun French Toast With Raspberry Coulis
Delicious Hot Cross Bun French Toast with Raspberry Coulis and White Chocolate
Ingredients
- 125 grams Raspberries, fresh or frozen
- 1/4 Cup Caster Sugar
- 6 Raspberry & White Chocolate Hot Cross Buns (day old or slightly stale best)
- 125 mls Milk
- 2 Eggs, Large
- 2 Tablespoons Caster Sugar
- 1 teaspoon Vanilla Essence
- 1/2 teaspoon Cinnamon, ground
- Butter
To Serve
- Greek Yoghurt
- White Chocolate Drops
- Fresh Raspberries or Banana
Instructions
- In a small saucepan add the raspberries and first serve of caster sugar,
- Over a medium heat bring to the boil and simmer until the fruit has completely broken down and created a thin sauce, at least 5 minutes, stirring often
- Remove from the heat and allow it to cool while you prepare the other ingredients.
- In a medium bowl add the milk, eggs, caster sugar, vanilla essence and cinnamon and whisk well.
- Slice the hot cross buns in half and set aside.
- In a large frying pan over a medium heat add a knob of butter and melt to coat the base of the frying pan.
- One at a time dip the hot cross bun halves in the mixture for just a few seconds each time to absorb some of the liquid.
- Place in the frying pan, 4 halves at at time.
- Cook for a few minutes each side until golden brown.
- Remove from the pan and place on a plate or wire rack and repeat with the remaining buns if using, keeping the buns warm under foil.
- Over a medium bowl strain the raspberry coulis through a fine sieve. Using the back of a spoon press the coulis until you are left with just the seeds.
- Be sure to scrape the underside of the sieve for the thicker juice.
- When ready to serve place 2 to 4 halves on a plate and add a dollop of Greek yoghurt and a drizzle of raspberry coulis.
- Feel free to add some fresh raspberries, sliced banana or white chocolate drops to finish the dish
- Best served fresh.
- Enjoy!
Notes
Is fresh bread or stale bread best for French Toast?
Slightly stale bread is best. Fresh bread will absorb more of the liquid and be soggier than day old bread.
Is French Bread French?
It originated in Ancient Rome, stale bread dipped in milk, and sometimes eggs and pan fried.
Can I make French Toast a day ahead?
No, this is a dish best served fresh.
What can I use other than hot cross buns for this French toast?
Brioche, Bread, Croissants, Sour Dough or French Bread.
Be sure to let me know in the comments below when you make this one.
If you are a fan of all things Hot Cross then try these Hot Cross Scones! They are a fun brunch idea for Easter.
Thank you so much for stopping by to check out my latest recipes on my blog. If you are not already, be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
Happy Baking!
Anna
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