Spiced French toast

A quick treat that will help to use up Easter's leftover hot cross buns

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 334
  • fat 20g
  • saturates 10g
  • carbs 33g
  • sugars 14g
  • fibre 1g
  • protein 9g
  • salt 0.44g


  • 4 tbsp soft butter
  • 2 tsp cinnamon
  • 2 eggs, beaten
  • 100ml milk
  • 4 hot cross buns, split in half
  • vanilla ice cream and maple syrup, to serve


Chocolate hot cross bun toast for 4
Use 4 chocolate hot cross buns instead, swap the cinnamon for 1 tsp of vanilla extract and sandwich the buns together with 1 tbsp of Nutella per bun. Dust with icing sugar and cocoa powder, and serve with vanilla ice cream.


  1. Mix 3 tbsp of the butter with half the cinnamon and mash together. Beat together the egg, milk and remaining cinnamon. Sandwich 2 slices of hot cross bun together with half the cinnamon butter and repeat with the remaining two slices.

  2. Dip in the egg mix and leave to soak for a few secs. Heat the butter in a frying pan until foaming. Cook the hot cross buns for 1-2 mins each side until light golden (you may need to do this in two batches). Press down on them as you cook. Serve each portion topped with a scoop of ice cream and a drizzle of maple syrup, if you like.

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