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.

French toast hot cross bun fingers with cinnamon sugar

Serves

4

Prep

15m

Note: + Soaking time

Cooking

5m

Ingredients

  • 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

Method

STEP 1

Use a small serrated knife to cut each bun in half. Cut each bun half into 1.5cm-wide batons. 

STEP 2

Whisk the egg, milk, cream, sugar and vanilla in a large bowl.

STEP 3

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.

STEP 4

Combine the extra sugar and cinnamon in a small bowl. Sprinkle cinnamon sugar evenly over the warm bun fingers. Serve immediately.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.