Up your French toast game with chocky hot cross buns. Ready in under 30 minutes, this is a must-try brunch or dessert idea.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes, + 5 mins soaking time
+ 5 mins soaking time
Ingredients
2 Coles Australian Free Range Eggs, lightly whisked
1/3 cup (80ml) milk
2 tbs thickened cream
1 tbs cocoa powder, sifted
2 tsp caster sugar
4 Coles Bakery Traditional Hot Cross Buns, day-old, split
20g butter
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Method
Step 1
Place the egg, milk, cream, cocoa powder and sugar in a large bowl. Use a fork to whisk until well combined. Add hot cross bun halves and turn to coat. Set aside for 5 mins to soak.
Step 2
Melt half the butter in a large non-stick frying pan over medium heat. Add half the hot cross bun halves. Cook for 2 mins each side or until golden brown and cooked through. Transfer to serving plates. Repeat with remaining butter and hot cross bun halves. Serve immediately.
Serve with double cream, mixed berries and chocolate topping.
2 Coles Australian Free Range Eggs, lightly whisked
1/3 cup (80ml) milk
2 tbs thickened cream
1 tbs cocoa powder, sifted
2 tsp caster sugar
4 Coles Bakery Traditional Hot Cross Buns, day-old, split
20g butter
Description
Up your French toast game with chocky hot cross buns. Ready in under 30 minutes, this is a must-try brunch or dessert idea.
Method
Step 1
Place the egg, milk, cream, cocoa powder and sugar in a large bowl. Use a fork to whisk until well combined. Add hot cross bun halves and turn to coat. Set aside for 5 mins to soak.
Step 2
Melt half the butter in a large non-stick frying pan over medium heat. Add half the hot cross bun halves. Cook for 2 mins each side or until golden brown and cooked through. Transfer to serving plates. Repeat with remaining butter and hot cross bun halves. Serve immediately.
Serve with double cream, mixed berries and chocolate topping.
