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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.
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
Description
Put an Easter spin on classic French toast with hot cross buns. Coated in cinnamon sugar, these are an indulgent breakfast option.
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.
