Toasted hot cross buns smeared with butter create a great breakfast for any occasion.
You can also serve the buns at room temperature.
Use a butter knife to spread the cream cheese or chocolate frosting over the top of your buns. You can add as much or as little as you’d like. Chocolate frosting tends to be a little lighter and less sweet than cream cheese icing.
To apply the jam to your buns, use the back of a spoon or a butter knife to spread the jam evenly. You can add the amount of jam you prefer. You can substitute the tomato jam for any of your favorite flavors such as peach or apricot jam.
Drizzle the chocolate over some sliced fresh berries and a scoop of vanilla ice cream for a tasty dessert. You can also use the chocolate drizzle instead of syrup on hot cross bun French toast.
Add your chocolate chips or toffee into the batter when you normally would add the raisins.
Replace the traditional raisins and currants with the same amount of dried fruit. You can use any of your favorite dried fruits to replace or add to the usual raisins and currants.
For the best results, use semi-sweet chocolate chips. You can mix any type of fruit you’d like with the chocolate chips. You can also try variations such as white chocolate chips or peanut butter chips. If you’re not a fan of dried fruit, you can replace it with pistachios or other nuts.
To make hot cross bun French toast, beat together 1⁄2 c (120 mL) milk, ¼ c (50 grams) of sugar, 3 eggs, 1 tsp (4. 9 mL) of vanilla extract, and orange zest into a large mixing bowl. Allow the bun slices to sit in the mixture for around 5 minutes before cooking. [9] X Research source Heat 2 tbsp (28. 35 grams) of butter in a pan and cook the buns until they begin to turn brown and get crispy on one side. Then flip the bun and allow it to cook on the other side. Store any leftover egg mixture in an airtight container and place it in the refrigerator for up to 2 days.
To prepare this dessert, mix 6 Granny Smith apples cut into small cubes, ½ c (100 grams) of sugar, 1 tsp (3 grams) of cinnamon, and 1 tsp (4. 9 mL) of vanilla essence into a medium-sized mixing bowl. Chop the buns and put the pieces in the food processor. Begin by roughly chopping each bun into smaller chunks. Put all of the pieces into a food processor and use the “pulse” button until the chunks turn into crumbs. [11] X Research source Place the hot cross crumbs in a mixing bowl. It can be the same one you used to make the filling. Mix in 14 tbsp (200 grams) of unsalted butter and ½ c (40 grams) of rolled oats along with the remaining ½ c (100 grams) of sugar and 1 tsp (3 grams) of cinnamon. Sprinkle this mixture over the crumble filling. [12] X Research source Bake the hot cross apple crumble at 350 °F (177 °C) for 45 minutes.
Grease a 1. 5 US qt (1. 4 L) oven-safe pan with butter. Use any leftover butter to butter the bun slices. Once the buns are covered in butter, add apricot jam to each slice. [14] X Research source Whisk 3 eggs, 1. 25 c (300 mL) of milk, 1. 25 c (300 mL) of cream, ¼ c (50 grams) of sugar, 1 tsp (4. 9 mL) of vanilla extract, and a pinch of ground cinnamon together in a bowl. Whisk the ingredients until you have removed all the chunks. [15] X Research source Place the buns in the baking pan and disperse the fruit around the pan. Arrange the buns so that there is an even amount of space between each one. Spread the apricots and sultanas around the pan evenly. [16] X Research source Pour the custard mix over the buns and gently press it into them. Cover the pan and let the buns soak for 30 minutes. After the buns have finished soaking, sprinkle the sugar on top of them and bake them for 30-40 minutes at 360 °F (182 °C). Cool for 10 minutes before serving. Keep leftovers covered in the refrigerator for up to 24 hours. [17] X Research source
