Yield
4 Buns
Prep Time
5mins
Cook Time
15mins
Difficulty Level
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Delicious served with bacon, poached eggs and a drizzle of maple syrup, this sweet treat is made from leftover hot cross buns (or you can use other normal buns if you like). 

Ingredients

  • 2 eggs
  • ½ cup milk
  • 1 tbsp caster sugar
  • 50 g unsalted butter
  • 4 hot cross buns

MAPLE CINNAMON BANANA

  • ⅓ cup maple syrup
  • 20 g butter
  • ½ tsp ground cinnamon
  • 2 bananas, sliced lengthways
  • Coconut yoghurt, strawberries and toasted coconut flakes, to serve
01.

In a bowl, whisk 2 eggs, ½ cup milk and 1 tbsp caster sugar lightly to combine.

02.

In a large non-stick frying pan, melt 50 g unsalted butter on medium.

03.

Dip 4 halved hot cross buns into egg mixture to soak through on both sides. Pan-fry in butter 1 to 2 mins each side, until golden and crisp. Repeat with remaining buns.

04.

MAPLE CINNAMON BANANA In a large non-stick frying pan, heat ⅓ cup maple syrup, 20 g butter and ½ tsp ground cinnamon on high, until melted. Bring to boil, cook 2 to 3 mins.

05.

Halve 2 bananas lengthways. Add to pan, tossing gently. Cook 1 to 2 mins, until just soft. Remove from heat.

06.

Top buns with maple bananas. Serve with coconut yoghurt, strawberries and toasted coconut flakes.

Photos: Rob Shaw & John Paul Urizar/BauerSyndication.com.au

Download or print the recipe