Hot Cross Bun French Toast & Mixed Fruit Compote

Hot Cross Bun French Toast & Mixed Fruit Compote

The sentiment of this recipe (and for that matter this post) hovers between “why not?” and “well of course I did, are you really surprised?”. Hot Cross Buns — with all their soft and fluffy filled with spice and love glory — are best on the day, or day after, they are pulled from the oven.  Not that they taste any less brilliant beyond that point, but like any homemade bread they need something to refresh them slightly. Toasting and smearing with curd or butter certainly delivers in a pinch — however a good dunk in eggy-custard followed by a golden sear in a hot pan and a smothering of bright fruit compote is my preferred method of day-old bun to belly delivery. The first batch of Hot Cross Buns was finished off in this way on Easter Saturday, a second is waiting for their chance in the sun (or pan as the case may be) some time this week. Everybody wins.

Ingredients

  • 3 Hot Cross Buns
  • 2 eggs
  • ¼ c coconut milk
  • ½ tsp cinnamon
  • ¼ tsp each ginger and sea salt
  • dash ground cloves
Read the whole recipe on 84th&3rd