Who doesn’t love a good long weekend; soaking up the sunshine, resting, heading on adventures and eating far too much chocolate. Easter weekend it’s one of my favourites, 4 days off work and plenty of adventures to have. This year I spent half the time in Auckland cooking up a storm and the rest down in Tauranga and Rotorua getting my adventure on.
After seeing hot cross bun french toast everywhere on Instagram I knew I had to give it a go. Friday was a relatively relaxed day after a fairly hectic week and I ended up spending it in the kitchen. I whipped up a batch of fresh hot cross buns for afternoon snacks and in preparation for an epic breakfast. Call me crazy, it was one hell of a mission for breakfast but there’s something about making it from scratch that makes it 10x more rewarding. Next time I’d save myself the trouble and pop out to the store for some fresh ones.
The hot cross buns recipe was courtesy of Chelsea Sugar although we swapped sultanas for dates (which was bloody delicious!). Sadly there was something funny with the yeast, and being Easter Friday, no last-minute supermarket missions were going to happen so the buns didn’t rise as much as they should have. Luckily, they were still hella tasty and turned into delicious, mouth-watering french toast for morning brekkie. Yum!
Easter Hot Cross Breakfast Toast
1 cup of milk
1t vanilla essence
4 hot cross buns, cut in half horizontally
Butter to cook
Bacon, coconut yoghurt, caramelised bananas, berries, maple syrup etc to serve
Whisk the milk, eggs and essence in a shallow dish. Once whisked, submerge the hot cross buns slices and set aside for 10-15 minutes.
When ready, melt the butter in a medium-sized saucepan and place the hot cross buns slices into the hot pan. Fry until golden on both sides and continue until all buns are done.
Serve hot with your choice of toppings, my go-to is bacon, caramelised bananas and maple syrup! Mmmmm.