French Toast Hot Cross Buns

By The Weekly  

March 26, 2018

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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). 

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 4 Buns


2 eggs

½ cup milk

1 tbsp caster sugar

50 g unsalted butter

4 hot cross buns


⅓ cup maple syrup

20 g butter

½ tsp ground cinnamon

2 bananas, sliced lengthways

Coconut yoghurt, strawberries and toasted coconut flakes, to serve


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

2In a large non-stick frying pan, melt 50 g unsalted butter on medium.

3Dip 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.

4MAPLE 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.

5Halve 2 bananas lengthways. Add to pan, tossing gently. Cook 1 to 2 mins, until just soft. Remove from heat.

6Top buns with maple bananas. Serve with coconut yoghurt, strawberries and toasted coconut flakes.

Photos: Rob Shaw & John Paul Urizar/