French toast hot cross bun fingers
Put an Easter spin on classic French toast with hot cross buns. Coated in cinnamon sugar, these are an indulgent breakfast option.
Note: + Soaking time
- 4 Coles Bakery Hot Cross Buns, day-old
- 2 Coles Australian Free Range Eggs, lightly whisked
- 1/3 cup (80ml) milk
- 2 tbs thickened cream
- 1 tbs caster sugar
- 1 tsp vanilla bean paste
- 20g butter
- 2 tbs caster sugar, extra
- 1/2 tsp ground cinnamon
Use a small serrated knife to cut each bun in half. Cut each bun half into 1.5cm-wide batons.
Whisk the egg, milk, cream, sugar and vanilla in a large bowl.
Melt half the butter in a large frying pan over medium heat. Add half the bun batons to the egg mixture and gently toss to coat. Set aside for 1 min to soak. Add to the hot pan and cook for 30 secs-1 min each side or until golden brown all over and heated through. Transfer to a plate lined with paper towel. Repeat with the remaining butter, bun batons and egg mixture.
Combine the extra sugar and cinnamon in a small bowl. Sprinkle cinnamon sugar evenly over the warm bun fingers. Serve immediately.