Hot cross bun French toast with apple compote is wonderfully indulgent and full of autumnal flavours. It’s perfect for a lazy morning brunch, and won’t take longer than half an hour to make! Deliciously syrupy and sweet.
Recipe by Andria Neophytou
Hot cross bun French toast with apple compote
- 50g butter
- 4 Granny Smith apples, cored and diced
- 125g dark brown sugar
- 125ml (½ cup) apple juice
- 2,5ml (½ tsp) ground cinnamon
- 6 extra-large eggs
- 100ml milk
- 6 hot cross buns, sliced in half
- butter, for frying
For the compote, heat a large frying pan and melt the butter.
Add the apples, sugar, apple juice and cinnamon, and simmer until the apples are just soft and the liquid has turned syrupy, 10 – 15 minutes. Remove from heat and set aside.
For the French toast, whisk together the eggs and milk, and soak the hot cross buns for 5 minutes.
Heat a large non-stick frying pan over medium heat and add a knob of butter.
Fry the French toast until golden brown and cooked through, 1 – 2 minutes per side. The centre of the French toast should be custardy but cooked.
Top the French toast with the apple compote and serve immediately.