Sunday, 24 April 2011
Know what I love even more than Hot Cross Buns???? Hot Cross Bun Loaf!! Oh, I know . . . it's store bought and not homemade . . . but . . .
Just look at it close up. It's soft and spicy and absolutely bursting with currants and sultanas! I think it's just wonderful and so does Todd! Our local butcher had it on special last week at two loaves for 99pence, so what could I do, but buy two!
We've had it for breakfast, lightly toasted and spread with butter. We've had it for our evening bedtime snack, again lightly toasted and spread with butter. I've eaten it right out of the bag . . . it's so soft and yummy . . .
AND then I decided to make some scrummy French Toast with it . . . but not just any French Toast . . . a French Toast stuffed with low fat cream cheese and jam. Normally I would have used apricot jam for this . . . but alas . . . I had run out and so I used berries and cherries jam. It was really good too.
Oh my but it was some good. We actually had it for our tea the other night with some grilled sausages, but I reckon it would make a fabulous holiday breakfast for the children on Easter morning.
What do you think?? I'm thinking the kids would love it!
*Hot Cross French Toast*
Serves 4, but easily mulitplied to feed more
It just wouldn't be Easter without it!
8 sliced hot cross bun bread (can use raisin bread if you
can't get the hot cross bun bread)
4 ounces cream cheese
4 TBS of your favourite jam
3 large free range eggs
2 ounces milk (1/4 cup)
1 TBS butter
1 TBS oil
Icing sugar to dust (optional)
Lay 4 slices of the bread out. Spread these with the cream cheese, spreading it right to the edges, but having it a bit thicker in the centres. Spoon a TBS of jam in the middle of each one and spread it out a bit, but not all the way to the edge. Top with the remaining slices of bread. Press down slightly to make them stick together around the edges.
Beat the eggs and milk together until smooth.
Heat the butter and oil together over medium heat until the butter begins to foam.
Dip each cheese and jam sandwich into the beaten mixture, one at a time, allowing the egg mixture to soak in a bit on each side and on the edges. Fry them one at a time in the butter/oil mixture, browning them on each side and then placing into a warm oven while you prepare the rest.
Dust with some icing sugar if using, and serve hot with syrup and cooked sausages.