Hot cross buns are EVERYTHING at Easter. So, of course I had to experiment with different ways to use them for brunch, another love of mine.
I tried all manner of toppings, from simply butter, to jam and strawberries, Malteser spread and PB and banana. Trust me, they were all ah-mazing, but nothing could really beat my Hot Cross Bun French Toast with hidden Nutella pockets.
Blowing my own trumpet a little right now, but these were INSANE I tell you, and definitely make the ultimate brunch for this Easter weekend.
Pretty simple, they don’t take too long to whip up in the kitchen, and actually work really well with PB instead of Nutella too. Alex was pretty impressed by how quick I managed to sort breakfast – I usually take way longer than I firs estimate, and he’s got used to that. He loved these naughty little treats too – probably even more so as I’ve been trying to add a healthier touch to all dishes recently.
I hope you enjoy as much as we did! Are you having a special Easter breakfast this weekend?
Nutella Pocket Hot Cross Bun French Toast
- 2 Hot Cross Buns
- 1 1/2 tbsp Nutella
- 3 eggs
- 150 ml double cream (light works well too)
- 1 tbsp maple syrup or honey
- 1 tbsp olive oil
- 2 bananas
- extra maple syrup or honey for drizzling
Carefully cut a whole in one side of each of the hot cross buns. Stuff with Nutella, and squeeze the edge to try and seal the hole. Squash down to flatten and leave to the side.
Crack the eggs into a bowl and beat. Mix in 1 tbsp. cream and 1 tbsp. maple syrup or honey.
Place the stuffed hot cross buns into the bowl of egg mixture and leave to soak for a couple minutes, turning to ensure all of the hot cross bun is covered.
Heat the oil in a frying pan. Add the soaked hot cross buns and fry for a few minutes. Flip and cook on the other side for a few minutes. Continue to cook until golden, and almost starting to brown - dependent on how well you like your french toast cooked.
Whilst the hot cross buns are cooking, slice the banana and position 3/4 on each plate, in the middle - this will form a banana bed for your french toast. In a bowl, whisk the remaining double cream until thick.
Once the hot cross buns are toasted to your liking, position on top of the banana, top with remaining banana, cream and a drizzle of syrup or honey.