Brunch. An institution all on its own, overshadowing most other means. Is it sweet, is it savory? Is it breakfast, is it lunch? Can I eat ribs and wings before noon if I have them on a waffle? No one knows the exact rules! This meal is a rebel. It’s breaking boundaries. And everybody knows brunch is perfect for the type of lazy mornings that long weekends are all about. So this Easter break, I decided to put a little twist on a breakfast/brunch regular. I’ve combined baked French toast with something that is so quintessentially “Easter”: Hot cross buns!
Is it breakfast? Is it dessert? I’ll leave that up to you to decide.
5-6 Hot cross buns, sliced horizontally
1 cup of milk
¾ cup of cream
3 tablespoons of melted butter
2 teaspoons of vanilla extract
1 teaspoon of cinnamon
2 tablespoons of sugar + extra for sprinkling.
A teaspoon of salt
How to make it:
Whisk together the eggs, milk, cream, vanilla and cinnamon. Next add the salt and sugar and continue to whisk.
Grease the baking dish with the butter and sprinkle some sugar over it.
In batches, submerge the hot cross bun slices into the mixture, then place them in the baking tray. You may use whatever formation you’d like to lay out the hot cross buns; I overlapped them slightly but you can also layer them if you prefer.
Pour the remaining mixture of the buns and place in the fridge to soak up the liquid for 2-3 hours.
Preheat the oven at 180˚C.
Sprinkle a little bit of sugar over the top of the dish and bake in the oven for 40 minutes or until the top browns and gets a little bit crispy.
Serve warm with whipped cream and maple syrup.