London - Left with some stale hot cross buns after Easter?
Don’t bin them - for a wicked breakfast treat, turn them into French toast. The recipe is easy:
Method:
Mix 40g of softened butter with 1 tsp of cinnamon - then spread this spiced butter on four hot cross buns, split in half. Combine two beaten eggs with 100ml of milk.
Soak the buns in the egg mix for a few seconds each - make sure all of the bun is wet - before frying in hot butter. Cook in batches for a few minutes each side until they go golden-brown.
Serve with maple syrup, and if you’re feeling decadent, a scoop of vanilla ice-cream and raspberries.
Daily Mail