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Banoffee hot cross bun French toast

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  • High in dietary fibre
  • High in protein
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Vegetarian

Indulge in this banoffee hot cross bun French toast, an Easter twist on tradition with caramelised bananas, creamy toffee and warm spices.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins soaking time
Banoffee hot cross bun French toast

Ingredients

  • 2/3 cup (160ml) dulce de leche (salted caramel)
  • 1/3 cup (80ml) milk
  • 2 free-range eggs, lightly whisked
  • 1/2 cup (125ml) pouring (pure) cream
  • 4 Coles Traditional Hot Cross Buns, split
  • 2 bananas, thickly sliced
  • 1 tbs brown sugar
  • 200g double cream

Nutritional information

Per serve: Energy: 3326kJ/796 Cals (38%), Protein: 16g (32%), Fat: 47g (67%), Sat Fat: 31g (129%), Carb: 77g (25%), Sugar: 50g (56%), Dietary Fibre: 4g (13%), Sodium: 252mg (13%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Whisk dulce de leche or caramel and the milk in a medium bowl. Transfer the caramel mixture to a large shallow dish with the egg and pouring cream and whisk to combine. Dip half the bun halves into the egg mixture and set aside for 2 mins to soak. Transfer to a plate. Repeat with the remaining bun halves.

  2. Step 2

    Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add half the bun halves and cook for 2 mins each side or until light golden and cooked through. Transfer to a clean plate and loosely cover with foil to keep warm. Repeat with more oil spray and the remaining bun halves.

  3. Step 3

    Spray the pan with more oil spray and place over medium heat. Add the banana and sprinkle with sugar. Cook, turning occasionally, for 2 mins or until the banana caramelises.

  4. Step 4

    Whisk the double cream in a large bowl until soft peaks form. Gently fold through any remaining caramel mixture to gently marble.

  5. Step 5

    Divide the bun bases among serving plates. Top with caramelised banana and cream mixture. Top with the bun tops and serve immediately.

Recipe tip

COOK. STORE. SAVE.
Smart swap:
To easily make this recipe gluten free, swap the hot cross buns for Coles Gluten Free Fruit Hot Cross Buns.

Use it up: Drizzle dulce de leche over desserts as a topping, or use it in the cheesecake recipe at coles.com.au/minibasquecheesecakes.

Ingredient tip: You can substitute dulce de leche (salted caramel) for Nestlé Top ‘n’ Fill Caramel.

 

Banoffee hot cross bun French toast

Banoffee hot cross bun French toast
  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins soaking time
Ingredients
  • 2/3 cup (160ml) dulce de leche (salted caramel)
  • 1/3 cup (80ml) milk
  • 2 free-range eggs, lightly whisked
  • 1/2 cup (125ml) pouring (pure) cream
  • 4 Coles Traditional Hot Cross Buns, split
  • 2 bananas, thickly sliced
  • 1 tbs brown sugar
  • 200g double cream
    Description

    Indulge in this banoffee hot cross bun French toast, an Easter twist on tradition with caramelised bananas, creamy toffee and warm spices.

    Method
    1. Step 1

      Whisk dulce de leche or caramel and the milk in a medium bowl. Transfer the caramel mixture to a large shallow dish with the egg and pouring cream and whisk to combine. Dip half the bun halves into the egg mixture and set aside for 2 mins to soak. Transfer to a plate. Repeat with the remaining bun halves.

    2. Step 2

      Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add half the bun halves and cook for 2 mins each side or until light golden and cooked through. Transfer to a clean plate and loosely cover with foil to keep warm. Repeat with more oil spray and the remaining bun halves.

    3. Step 3

      Spray the pan with more oil spray and place over medium heat. Add the banana and sprinkle with sugar. Cook, turning occasionally, for 2 mins or until the banana caramelises.

    4. Step 4

      Whisk the double cream in a large bowl until soft peaks form. Gently fold through any remaining caramel mixture to gently marble.

    5. Step 5

      Divide the bun bases among serving plates. Top with caramelised banana and cream mixture. Top with the bun tops and serve immediately.