French Toast Hot Cross Buns with Caramelised Pears
Nothing beats our French Toast Hot Cross Buns for a simple but delicious breakky. With caramelised pears, add this dish to the menu for a mouthwatering Easter celebration!
Recipe Tip This is a great way of using up leftover or stale hot cross buns.
Ingredients
- 1 tablespoons caster sugar
- 50 grams unsalted butter
- 4 hot cross buns, halved
- 1/3 cup maple syrup
- 20 grams butter
- 1/2 tablespoons ground cinnamon
- 2 bananas, halved lengthways
- 1 teaspoons toasted coconut flakes
- 2 eggs
- 1/3 cup milk
- 1 pear, peeled, cored and thinly sliced
- 1 cup greek yoghurt
- 1 tablespoons caster sugar
- 50 grams unsalted butter
- 4 hot cross buns, halved
- 1/3 cup maple syrup
- 20 grams butter
- 1/2 tablespoons ground cinnamon
- 2 bananas, halved lengthways
- 1 teaspoons toasted coconut flakes
- 2 eggs
- 1/3 cup milk
- 1 pear, peeled, cored and thinly sliced
- 1 cup greek yoghurt
- Step 1 of 4In a medium-sized bowl, whisk eggs, milk and caster sugar lightly to combine.
- Step 2 of 4In 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.
- Step 3 of 4For 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.
- Step 4 of 4Remove from heat. Top buns with caramelised fruit. Serve with yoghurt and toasted coconut flakes.
Method
- Step 1 of 4In a medium-sized bowl, whisk eggs, milk and caster sugar lightly to combine.
- Step 2 of 4In 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.
- Step 3 of 4For 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.
- Step 4 of 4Remove from heat. Top buns with caramelised fruit. Serve with yoghurt and toasted coconut flakes.
Nutrition per serving
2495 Kilojoules
Protein11 grams
Fat24 grams
Carbs82 grams
Sugars44 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4In a medium-sized bowl, whisk eggs, milk and caster sugar lightly to combine.
- Step 2 of 4In 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.
- Step 3 of 4For 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.
- Step 4 of 4Remove from heat. Top buns with caramelised fruit. Serve with yoghurt and toasted coconut flakes.