Anzac Biscuits: the biscuit of two nations
Is there a better way to kick off a long weekend than with Kytons Hot Cross Bun French Toast? This recipe was created by Adelady especially for Kytons Bakery.
Ingredients
- 2 fresh eggs
- 1/2 cup milk
- 2 tbsp thickened cream
- 1 tsp grated orange zest
- 4 Kytons hot cross buns
- splash olive oil
To Serve
- Choc-chip ice cream
- Honey or maple syrup (optional)
Serves 4
Method
-
Place eggs, milk, cream and orange zest in a large mixing bowl. Using a fork, whisk until well combined.
-
Slice the hot cross buns in half lengthways and dip each half into the mixture, coating both sides well.
-
Leave in the mixture to soak for 15–20 minutes.
-
Heat a frying pan over medium heat. Add the olive oil and carefully swirl it around to coat the pan evenly.
-
Remove hot cross buns from the mixture, allowing any excess beaten egg to drip off.
-
Cook in batches by placing coated buns on the frying pan and cooking for two minutes each side or until golden brown. Transfer to serving plates.
-
Repeat with remaining oil and hot cross bun halves.
-
To serve, add a spoonful of ice cream, honey or maple syrup and fruit of your choice.
