Feeds 2-3 people
Got any leftover Hot Cross Buns? Try this simple twist! You'll never go back!
- 2 large hot cross buns, sliced 1.5-2cm thick
- 2 eggs
- ¼ cup of milk
- Real Maple Syrup
- Chantilly Whipped Cream:
- 200ml pouring full cream
- 1 heaped teaspoon icing sugar
- 1 teaspoon Vanilla (from 1 bean or paste)
- a large knob of butter
What you’ll need for the job
- 1 big bowl, large enough to fit a few of the pieces of bread (or close enough)
- Whisk (hand or electric)
- 1 large flat pan
Crack the eggs into the bowl and pour in the milk. Whisk together until completely combined.
Whisk the cream, icing sugar and vanilla until thick and smooth.
Grab a few pieces of buns and drench into the egg mixture so that each piece of bun is covered by the mixture. Turn over after 20-30 seconds (You can leave it in the mixture for a minute or 2 maximum - any longer and it will start to fall apart)
Meanwhile, heat the pan on a medium heat and throw in the butter and let it melt making sure it doesn't brown.
Briefly drain any excess mixture of the bun back into the bowl then place the pieces of bun into the pan. Repeat for as many pieces of bread you can fit flat into the pan.
With your spatula, lift a corner of the bread every 30-40 seconds to see if the bottom has turned a golden brown, then flip and again, watch until that side turns a golden brown. Repeat this until all the bread has been cooked.
Dollop a heaped spoon or two of the chantilly cream and drizzle with maple syrup. eat.
© Tim Elwin 2016