Quick and Easy Easter Hot Cross Bun French Toast
If you have some leftover hot cross buns, you need to try this delicious breakfast! Hot cross Bun French toast is particularly great for Easter Morning served with fresh berries and Easter Eggs.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
15 MINUTES
Prep-Ahead?
Yes!
Cook Time:
10 MINUTES
What Makes This Recipe Great
A French toast recipe is always a good go-to breakfast when you want something a little more special than toast and jam. And, you can save on food waste by using leftover, stale hot cross buns for this recipe.
A French toast twist that doesn’t take lots of effort or time to make. You can have breakfast served in under 30 minutes. Kids can get involved too with dunking and coating in sugar.
Whether it’s Good Friday, Easter weekend or you simply have leftover hot cross buns, this recipe makes a delicious breakfast option. Serve it up with Greek yoghurt, fresh berries and broken chocolate eggs!
Check Out More Easter Recipes:
Equipment Needed:
- Sharp Knife and Chopping Board – For slicing up the hot cross buns into portions.
- Large Mixing Bowl – To Make the egg mixture in and for dunking the slices. You’ll need a whisk too.
- Large Skillet or Large Frying Pan – To fry the French toast on the stove top. Have some tongs or a spatula handy to flip the slices over in the oil and toast on both sides.
- Shallow Medium Bowl – To toss the slices in the cinnamon sugar. Make sure it can comfortably accommodate the slices.
- Wire Rack – If you’re cooking in batches you can place the fried French toast slices on a cooling rack so that they don’t turn soggy while you are waiting for the rest to be ready.
- Small Mixing Bowl – For mixing and serving the yoghurt dip.
Ingredients:
- Eggs – Use large fresh eggs, they are a key ingredient in French toast which is also called “Eggy Bread” – so you can see why.
- Whole Milk – Mixed with the egg to create a dunking mixture for the bun slices.
- Caster Sugar – Adds a touch of sweetness to the dunking dredge and to create a cinnamon sugar to coat the fried slices in.
- Salt – For enhancing the flavour, but you can leave it out if you’d prefer. I nearly always use sea salt when seasoning my recipes.
- Hot Cross Buns – Buns that are slightly stale are actually easier to slice, but fresh ones work just fine too.
- Sunflower Oil – A neutral oil that is perfect for frying.
- Ground Cinnamon – As part of the cinnamon-sugar coating.
- Greek Yoghurt – A thick yoghurt that pairs really well with the French toast and Fresh berries.
- Maple Syrup – To give the yoghurt dip a little sweetness and flavour.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Hot Cross Buns: You can substitute hot cross buns with stale brioche, Panettone bread, Challah or French bread for a classic option.
- Whole Milk: Low-fat milk, almond milk or oat milk can replace the full fat milk in this recipe.
- Cinnamon: Instead of using cinnamon in the sugar, you can add some ground ginger or mixed spice to the sugar instead.
- Maple Syrup: Use honey in place of maple syrup or create a fruit dip and replace it with some mashed fresh berries.
- Greek Yoghurt: Use whipped cream with added vanilla extract in place of the yoghurt dip.
- Oil: You can use a knob of butter in place of the oil for frying.
Additions:
- Vanilla Extract: Add 1 teaspoon of vanilla extract to the egg mixture for an extra sweet flavour.
- Spices: A pinch of ground nutmeg or cardamom to the egg mixture can heighten the flavour.
- Icing Sugar: A dusting of icing sugar over the top of the cooked French toast slices gives a decorative touch and extra sweetness.
Additional Toppings:
- Fresh Fruit: Top your Hot Cross Bun French toast with any fresh fruit you like, such as berries, sliced bananas, or peaches.
- Chocolate Sauce: Drizzle some warm chocolate sauce over your French toast for a rich and indulgent option.
- Compote: A warm fruit compote made with apples, pears, or berries can be a delicious topping.
- Candied Pecans: For a luxurious touch, sprinkle over some candied pecans to your French toast for extra sweetness and crunch.
Step-By-Step Guide – How To Make Hot Cross Bun French Toast
Prep-Ahead Time Saving Tips for French Toast Made With Hot Cross Buns
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
15 MINUTES
Slice The Hot Cross Buns (Save 5 Minutes): Save time by pre-slicing the hot cross buns. Store the slices in an airtight container for 1-2 days before using.
Prepare the Egg Mixture (Save 5 Minutes): The egg mixture can be prepared and stored in the fridge overnight in an airtight container.
Make The Dip (Save 5 Minutes): The Greek Yoghurt maple dip can be made the day before and stored in the fridge.
Frequently Asked Question
Stale hot cross buns actually work best as they soak up the egg mixture much more easily.
The heat is probably a bit too high. Try reducing the heat to medium-low. Also, make sure the egg mixture isn’t too thin or watery as this will make the slices take longer to cook through.
You can certainly prepare some of the elements but I would wait until you are ready to fry the hot cross bun slices before soaking them in the egg mixture, otherwise the bread will become too soggy.
Mastering This Recipe – Expert Tips
- Stale Is Better: Slightly stale bread slices are ideal for French toast. They soak up the egg mixture better than fresh buns, resulting in rich French toast slices. If your buns are completely fresh, try toasting them lightly and allowing them to cool before dipping them in the egg mixture.
- Don’t Overcrowd the Pan: Resist the urge to overcrowd the pan. Cook the French toast slices in batches to ensure even cooking and prevent them from becoming soggy. You can place the cooked French toast slices on a wire cooling rack while you cook the rest.
- Don’t Rush The Frying: Use medium-low heat when frying the French toast. This allows the egg mixture to cook through gently without burning the outside.
Storage
Unfortunately, hot cross bun French toast isn’t ideal for long-term storage. The cooked bread tends to become soggy and lose its crisp texture after sitting in the fridge. It’s best enjoyed fresh for the best texture and flavour. However, you can prep ahead by slicing the hot cross buns and preparing the egg mixture the night before.
Reheating:
- Grill: Leftover French toast can be reheated under a grill, or until warmed through. This method helps revive the crispness slightly.
Freezing & Defrosting:
I wouldn’t recommend freezing pre-cooked hot cross bun French toast. The texture change as the bread thaws and reheats.
Quick and Easy Easter Hot Cross Bun French Toast
Ingredients
- 4 Large Eggs
- 100 ml Whole Milk
- 60 g Caster Sugar
- 0.25 tsp Salt
- 4 Hot Cross Buns
- 2 tsp Sunflower Oil
For The Cinnamon Sugar
- 50 g Caster Sugar
- 1 tsp Ground Cinnamon
For the Maple Dip
- 90 g Greek Yoghurt
- 2 tbsp Maple Syrup
Instructions
- In a large bowl, whisk together the large eggs, whole milk, caster sugar, and salt until well combined.
- Vertically slice each hot cross bun into 4 slices.
- In a separate bowl large enough to hold the hot cross bun slices, mix together the caster sugar and ground cinnamon to make the cinnamon sugar. Set aside.
- For the maple dip, combine the Greek yoghurt with the maple syrup, mix well, cover, and refrigerate until ready to serve.
- Heat sunflower oil in a frying pan over medium heat.
- Dunk each bun slice into the egg mixture for a few seconds on both sides, allowing excess egg mixture to drip back into the bowl.
- Add the soaked bun slices to the hot frying pan.
- Fry each slice on both sides for 2-3 minutes until they become crispy and golden brown.
- Once fried, remove the slices from the pan and quickly toss them in the prepared cinnamon sugar.
- Serve the warm French toast with the maple dip and fresh berries.
Recipe Notes
- Choose Slightly Stale Buns: Slightly stale hot cross buns absorb egg mixture better, yielding richer French toast slices. Fresh buns can be lightly toasted and cooled before dipping.
- Avoid Overcrowding: Cook French toast slices in batches to ensure even cooking and prevent sogginess. Use a wire rack to keep cooked slices warm while frying the rest.
- Fry Gently: Use medium-low heat to fry French toast, allowing the egg mixture to cook through without burning the outside.
