You know how people get their knickers in a knot when hot cross buns and easter eggs hit the shelves in January, and they’re all “ugh, we just had Christmas, gimme a break!”?
Well, you guys, I think those people are straight up plums. I am all for hot cross buns on New Years Day and every single day after that! They’re just so delightful! Beautifully soft, full of spices and fruit… Sometimes full of chocolate chips; always slathered with lashings of butter… I mean, what’s not to love?
Let me tell you, pals… I thought they couldn’t get any better. But then I turned them into French toast and my mind (and tastebuds) almost exploded!
Of course, you can’t have French toast without some beautiful fruit to accompany it. That’s where the caramelised banana comes in! It just felt right with hot cross bun French toast. And it was just begging to be paired with vanilla mascarpone. So I whipped some up, plopped it on top and it all lived happily ever after in my tummy.
Every element of this breaky perfectly compliments the other. I eat it without maple syrup but it’s definitely a welcome addition for anyone with a sweet tooth; it is a treat yo self kind of breaky after all!
Please note: I’ve categorised this recipe under breakfast but really, I’m having it for dinner tonight as well. I don’t live by the rules, you guys. I’m a donkey on the edge.
Happy Easter pals!
2 store bought hot cross buns (or homemade, if you’re fabulous and clever)1 eggSplash of milk2 bananas1 heaped tablespoon butter1 tablespoon brown sugar125g mascarpone1 teaspoon vanilla extractMaple syrup, to serve
Pop a large frying pan on medium heat. While it’s heating up, make your egg mixture by beating the egg in a bowl and adding a splash of milk. Cut the hot cross buns in half.
Pour a tiny bit of extra virgin olive oil in the pan once it’s hot and swirl it around. Dip the hot cross buns in the egg mixture and add to the pan.
Cook the buns on each side for about 2 minutes, or until golden brown. Transfer to a serving plate and set aside.
Add the butter and sugar to the same pan. Slice the bananas in half lengthways and add to the pan. (You can also cut them up into chunks; whatever you prefer. You do you, boo boo!)
Flip the bananas after a minute or two so that both sides get beautifully caramelised. Pop them around and on top of the hot cross bun French toast; get the banana all up in their business.
Finally, whisk the mascarpone and vanilla in a bowl until it’s well combined. Plop a few teaspoons of the mixture over the French toast and banana, serve with a drizzle of maple syrup if desired, and enjoy!