Hot Cross Bun French Toast

Name: Hot Cross Bun French Toast
Yield: 4 servings
Ingredients: 500 g Frozen berry mix; 80 g caster sugar; 4 Leftover Hot cross buns; 150 ml Arla Cravendale Semi-skimmed milk; 2 Large eggs; 1 tsp cinnamon; 3 tbsp caster sugar; 100 g butter; Grated dark chocolate; creme fraiche; Zest of 1 oranges

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!

Ingredients

For the compote

Frozen berry mix	500 g
Caster sugar	80 g

For the hot cross buns

Leftover Hot cross buns	4
Arla Cravendale Semi-skimmed milk	150 ml
Large eggs	2
Cinnamon	1 tsp
Caster sugar	3 tbsp
Butter	100 g

To serve (optional)

Grated dark chocolate
Creme fraiche
Zest of 1 oranges

Instructions

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!