Good Friday was always a day when our family stuck with tradition – fish for dinner and buns for breakfast. Until the now near constant supply of hot cross buns became too much for me to resist, these pillowy sweet buns had only one day to shine.

These days of course, HCBs are so easy to get hold of they’ve become a weekly-shop staple according to the big retailers. So why not give them the reception they deserve with a twist this Easter.

This recipe makes enough for 2-3 people and will transform your buns into exquisitely light and fluffy pillows of Eastery goodness (too much? Um, no)

Hot Cross French Toast

The Pantry

3 hot cross buns, cut in half (super delicious Hot Cross Bun recipe here)

300 mls of milk

2 large eggs

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground cardamom

Pinch of salt flakes

Knob of unsalted butter for frying

The Topping 

1 tablespoon of caster sugar

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground cardamom

Cut the buns in half and set aside. Gently beat the eggs until combined, add the milk and spices and stir to mix. Pour the mixture into a large shallow dish and place the buns cut side down. Allow the buns to sit for a few minutes, absorbing as much liquid as they can. Gently turn the buns to coat the other side.

Once most of the mixture has been absorbed, heat a frying pan and gently melt the butter over a medium heat until frothy. Gently place the buns cut side down in to the pan and fry for a few minutes until golden. Turn and fry on the other side.

Remove from the pan and allow to cool for a minute or so, while you mix the sugar and spices together. Sprinkle this mixture over the buns and serve with some fresh autumn or spring fruit.

Happy Easter x