I could’ve completely forgone the Easter basket as a kid if someone just gave me a handful of Cadbury Creme Eggs (the best!) and a store-bought bakery container of some fresh, hot cross buns. I’ve never liked Peeps, chocolate bunnies are overrated, and all that faux grass in the Easter basket itself was just annoying. I was a weird kid.
I’m not sure if it’s the candied fruit, the thick, piped-on icing or the sweet, buttery bun itself, but no Easter is complete without a hot cross bun. Inevitably we always ended up with some leftovers after the Easter Bunny hopped on by. Enter French toast.
Slicing the buns in half and making French toast with the bottoms is one of my favorite ways to enjoy this holiday treat before they go stale. Of course, you can make French toast with the tops too, but I love keeping them intact to enjoy all that delicious icing one last time.
Hot cross bun French toast recipe
Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes
- 4 leftover hot cross buns, halved
- 2 eggs
- 1/3 cup whole milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon butter
- Heat a large, nonstick skillet over medium heat.
- In a shallow bowl, whisk together the eggs, milk, cinnamon and nutmeg.
- Dip the bottom of each hot cross bun into the egg mixture until the bun bottom is soggy and has absorbed much of the mixture.
- Place the butter in the skillet, and once it is melted, add the bun bottoms to the pan. Cook for 1 – 2 minutes on each side, until golden brown.
- Place the French toast on a serving plate, and arrange the uncooked tops (with that delicious icing intact!) next to the French toast.
- Garnish with a pat of butter and/or maple syrup.