I think that no one will deny that leftovers should be recognised as a food category of their own.
Whether its left over steak on a roll, or left over wors on a roll, or even left over potato salad on a roll (normally for breakfast), I like nothing more than some leftovers for breakfast. In fact the thought of having the leftovers for breakfast the next day is one of the few things which can actually keep me from finishing my supper in one go (or making sure that the LiveInBaker’s leftovers are securely stored in the fridge the night before).
With my Easter egg stash quickly dwindling to a couple of marshmallow eggs, and a single hen’s egg, I knew something drastic had to be done.
Our solution: To turn the almost stale hot-cross buns into french toast.
I give you:
Hot-cross bun french toast
- hot cross buns
- 2 eggs
- Quarter cup of milk
- 2 tablespoons of castor sugar
- 2 teaspoons of vanilla essence
- dark chocolate chips
- Ice cream
Start by cutting each of your hot-cross buns in half. The recipe which was our inspiration suggested slicing each bun in 3′s, but the hot-cross buns we get in South Africa seem already to thin for this to work. Once cut, press dark chocolate chips into the bottom half of the bun. And the rule of thumb here, is the more the better.
Put the two halves of the bun back together, and squeeze tightly together with your hands.
Get your egg dip ready by beating together the egg, milk, sugar and vanilla. Dip each hot cross bun into the egg dip, making sure that each side of the bun is coated in dip, but be careful not to let the dip soak into the bun too much.
Heat up some oil in a frying pan, over a low heat. Place the buns into the oil, and flip after around 4 minutes (but use your discretion here, as the size of the bun seems to dictate how long to fry for). Flip over and cook for the same amount on the other side. Try to flip each bun only once.
It looked like we may have burnt the buns, but then realised that the sugar in the egg dip together with the jam glaze already on the buns, caramalised before the bun is properly cooked. But don’t worry, they didn’t taste burnt at all. Once you’ve added your scoop of ice-cream to the top, no one will even notice. We had a secret weapon, a couple of scoops of Eastern Fusion from Royal Danish Home Made Ice-Cream. We only discovered this ice cream store, making home-made ice-cream in Pretoria, the day before but we don’t think it will be the last time we visit it. And the fact that they are open late into the night, can only mean bad news for any anticipated diets.
If you’re in Pretoria, I would really recommend stopping here for a sugar cone, or 10.
But back to the hot-cross buns, they actually came out really well, despite us thinking that we’d burnt them.
Oh and if you would like to see the inspiration behind our recipe, have a look here.
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