Hot Cross Bun French Toast with Orange Caramel Sauce

An Easter tradition dating back hundreds of years, did you think a hot cross bun toasted to a T and slathered in butter couldn't get much better? Well, our fabulous foodie friend and Master Chef finalist, Giovanna Ryan, is here to shake-up this Springtime staple. Tuck in!

Over to Giovanna...

Easter is ALL about the eating without any of the pressure of Christmas. This super-decadent breakfast is easy to make for a crowd and is a great way to use up any languishing hot cross buns.

Ingredients for 4 generous breakfasts:

6 hot cross buns, sliced in half
400ml full-fat milk
4 large egg yolks
4 tablespoons of caster sugar
Butter for frying

For the caramel sauce:

2 oranges, peeled, segmented and pith removed
Juice from both oranges (you’ll have a load of it left on your chopping board, plus you can squeeze it out of the remains)
300g caster sugar
3 tablespoons of water
25g butter

Method:

Heat the milk in a saucepan until just boiling. Meanwhile, whisk together the sugar and egg yolks until thick and pale. Pour the hot milk over the eggs, whisking vigorously.

Pour the mixture into a deep baking tray and soak the hot cross bun halves for 10 minutes, turning over halfway.

To make the sauce, swirl together the sugar and water in a heavy bottomed saucepan. Bring to the boil and heat until the sugar turns a deep amber colour. Don’t be tempted to stir it, otherwise it’ll crystallise. Immediately add the butter and stir to combine (you can safely stir it now!). Squeeze in the orange juice, add the orange segments, stir and set aside.

Heat the butter in a large frying pan until bubbling. Fry the soaked buns in batches until golden on both sides. Keep warm in a low oven until you’re ready to serve.

Serve the French toast with a generous amount of the orange caramel sauce.