Easter French toast
( SERVES 4 )
This is a great way to use up leftover hot cross buns or yesterday’s baguette or croissants.
|½||Orange, finely grated zest|
|½ cup||Sugar, maple syrup or runny honey|
|1 tsp||Vanilla extract|
|6||Hot cross buns, or 4-6 croissants, 8-12 thick slices brioche|
|1 dash||Butter, to cook|
To serve (optional)
- Whisk together eggs, orange zest, milk, sugar, maple syrup or runny honey and vanilla. If using hot cross buns or croissants, split them in half lengthways. Arrange buns, croissants or slices of brioche in a single layer in a large dish, drizzle with the egg mixture and allow to soak for a few minutes, turning in the mixture to fully coat.
- When ready to cook, melt a little butter in a heavy-based frypan over a medium heat, swirling to coat the base, and cook 2-3 pieces at a time, turning as they brown to cook the other side (about 2 minutes each side). Transfer to a warm oven while you cook the rest, adding a little more butter between batches.
- Stack and serve hot accompanied, if desired, by stewed fruit or berries and whipped cream or crème fraîche and drizzled with maple syrup. French toast can be made in advance and reheated in a 200°C oven for 5-8 minutes until the slices start to puff.
See more of Annabel's Easter recipes