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.

4

15m

Note: + Soaking time

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.