Well, Easter’s coming up this weekend, and everyone will be eating chocolate. But, before then is Good Friday – the day of the Hot Cross Bun. Once you’ve eaten your fill (and then some) of the buns, and a couple of days have past, the buns will be starting to go stale. Instead of throwing them out, recycle them in this recipe, as it will be many months (at least 8) before you see them on the supermarket shelves again. And, it’s a fantastic way to recover from too much chocolate (it’s healthy, it’s got fruit in it!)
3 or 4 slightly stale Hot Cross Buns
1/2 cup of milk
Small amount of icing sugar (for decoration)
Maple syrup (for decoration)
Slice the buns in half, so you have a “crossed” half and a plain half. Set aside for a second. Beat the egg and milk together until it’s fluffy and well-mixed. Heat a frypan on the stove, and start to melt the butter in it.
Place one of the sliced buns into the mixture. Wait no more than a minute, flip the halves over so that the other side soaks for a little. After it, too, has soaked a little, place the pieces into the frypan. Cook one side, flip, then cook the other. It doesn’t take very long.
Remove the french-toasted bun pieces and put on a plate. Dust with icing sugar and lightly drizzle with maple syrup. Serve!
Repeat the soaking-frying-dusting for each of the buns until you’re full (again) of bun, or have run out, and will need to wait until next Easter (or January, whatever comes first).