The sentiment of this recipe (and for that matter this post) hovers between “why not?” and “well of course I did, are you really surprised?”.
Hot Cross Buns — with all their soft and fluffy filled with spice and love glory — are best on the day, or day after, they are pulled from the oven.
Not that they taste any less brilliant beyond that point, but like any homemade bread they need something to refresh them slightly.
Toasting and smearing with curd or butter certainly delivers in a pinch — however a good dunk in eggy-custard followed by a golden sear in a hot pan and a smothering of bright fruit compote is my preferred method of day-old bun to belly delivery.
Hot Cross Bun French Toast & Mixed Fruit Compote
Spiced egg custard and tangy fruit compote make this a very special French Toast treat.
Serves 2, multiply as desired
- 3 Hot Cross Buns
- 2 eggs
- ¼ c coconut milk
- ½ tsp cinnamon
- ¼ tsp each ginger and sea salt
- dash ground cloves
- 1 c frozen mixed berries
- 1 Tbsp water
- 1 c other fruit such as apple, pear, peach or papaya, diced
Make compote by heating berries and water for about 5 mins. Roughly mash berries with a fork and cook a further 2 – 3 minutes until syrupy. Remove from heat and stir through other fruit.
Whisk eggs, milk and spices in a shallow bowl. Preheat a skillet over medium and grease with a bit of coconut oil.
Using a non-serrated/chef’s knife, slice a very thin bit off two sides of each bun (to create flat edges for cooking) then continue to slice buns into 3 pieces. Dunk each slice in egg mixture two times and cook in hot pan for about 3 mins on each side. Serve hot with plenty of compote.
- Compote: if using apples or firm pears add them to the pan after you mash the berries so they have time to soften slightly; if using ripe pears or soft fruit simply stir through at the end.
vegetarian // dairy-free // soy-free // refined sugar-free // nut-free