Hot Cross Bun French Toast

Hot Cross Bun French Toast

Start your Easter celebrations off right with a delicious breakfast. Our tasty recipe creates a traditional hot cross bun with a cinnamon-y french toast twist!


Step 1
  • Add your berries, sugar and 3 tbsp of water to a medium non-stick pan. Then, bring your mixture to a boil over a medium-high heat. Once boiling, reduce the heat to medium and simmer for 20 mins until sticky.
Step 2
  • Meanwhile, whisk your Cravendale, eggs, cinnamon and caster sugar in a large bowl.
Step 3
  • Heat 2 large frying pans over a medium heat and melt 50g of butter in each.
Step 4
  • Dip and dunk all of your hot cross bun halves into the mixture until fully covered. Then add 4 halves to each pan, frying for 2-3 mins on each side until golden.
Step 5
  • Now for the finishing touches! Top each bottom hot cross bun half with a generous spoonful of compote, followed by a dollop of crème fraîche, grated dark chocolate and a sprinkle of orange zest. Crown with your top bun for a decedant Easter breakfast like no other!


For the compote
Frozen berry mix
500 g
Caster sugar
80 g
For the hot cross buns
Leftover Hot cross buns
Arla Cravendale Semi-skimmed milk
150 ml
Large eggs
1 tsp
Caster sugar
3 tbsp
100 g
To serve (optional)
Grated dark chocolate
Creme fraiche
Zest of 1 oranges