Hot cross bun French toast with apple compote is wonderfully indulgent and full of autumnal flavours. It’s perfect for a lazy morning brunch, and won’t take longer than half an hour to make! Deliciously syrupy and sweet.
Recipe by Andria Neophytou
Hot cross bun French toast with apple compote
Ingredients
Apple compote
- 50g butter
- 4 Granny Smith apples, cored and diced
- 125g dark brown sugar
- 125ml (½ cup) apple juice
- 2,5ml (½ tsp) ground cinnamon
French toast
- 6 extra-large eggs
- 100ml milk
- 6 hot cross buns, sliced in half
- butter, for frying
Instructions
For the compote, heat a large frying pan and melt the butter.
Add the apples, sugar, apple juice and cinnamon, and simmer until the apples are just soft and the liquid has turned syrupy, 10 – 15 minutes. Remove from heat and set aside.
For the French toast, whisk together the eggs and milk, and soak the hot cross buns for 5 minutes.
Heat a large non-stick frying pan over medium heat and add a knob of butter.
Fry the French toast until golden brown and cooked through, 1 – 2 minutes per side. The centre of the French toast should be custardy but cooked.
Top the French toast with the apple compote and serve immediately.
