Easter French Toast
- 2 eggs
- ½ cup milk
- 1 tsp vanilla extract
- 60g butter
- 4 hot cross buns, halved
- sliced banana, to serve
- blueberries, to serve
- maple syrup, to serve
1. In a large, shallow bowl, whisk together eggs, milk and vanilla.
2. Dip halved hot cross buns into egg mixture, turning to coat.
3. Heat butter in a large frying pan over a medium heat. Cook buns in two batches for 2-3 minutes on each side, until golden.
4. Serve buns topped with banana and blueberries. Drizzle with maple syrup.
Tip: Any leftover hot cross buns can be put in an airtight, resealable bag and frozen.