French Toast Hot Cross Buns with Caramelised Pears

clock 5 minutes + 15 minutes bowl Serves 4
Desserts Easter Sweet
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Ingredients

  • 2 eggs
  • 1/3 cup milk
  • 1 Tbsp caster sugar
  • 50g unsalted butter
  • 4 hot cross buns, halved
  • 1/3 cup maple syrup
  • 20g butter
  • 1/2 tsp ground cinnamon
  • 2 bananas, halved lengthways
  • 1 pear, peeled, cored and thinly sliced
  • Greek yoghurt, to serve
  • Toasted coconut flakes, to serve
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Hot Cross Buns Three Ways

Method

  • 1. In a medium-sized bowl, whisk eggs, milk and caster sugar lightly to combine.

  • 2. In a large non-stick frying pan, melt butter on medium. Dip hot cross buns into egg mixture to soak through on both sides. Pan-fry in butter for 1-2 minutes each side until golden and crisp. Repeat with remaining buns.

  • 3. For the topping, in a large non-stick frying pan, heat maple syrup, butter and ground cinnamon on high until melted. Bring to the boil, and cook for 2-3 minutes. Add bananas and pears to pan, tossing gently. Cook for 1-2 minutes until just soft.

  • 4. Remove from heat. Top buns with caramelised fruit. Serve with yoghurt and toasted coconut flakes.

  • Tip: This is a great way of using up leftover or stale hot cross buns.

  • PER SERVE

  • • Energy 2495Kj • Protein 11g • Total Fat 24g • Saturated Fat 15g • Carbohydrates 82g • Sugars 44g • Sodium 204mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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