• 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

    Serves: 6
    Cooking Time: 20 mins

    Ingredients

    • 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
    • French toast

    • 6 extra-large eggs
    • 100ml milk
    • 6 hot cross buns, sliced in half
    • butter, for frying

    Instructions

    1

    For the compote, heat a large frying pan and melt the butter.

    2

    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.

    3

    For the French toast, whisk together the eggs and milk, and soak the hot cross buns for 5 minutes.

    4

    Heat a large non-stick frying pan over medium heat and add a knob of butter.

    5

    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.

    6

    Top the French toast with the apple compote and serve immediately.

     

     

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