French Toast Hot cross buns caramelised rhubarb
Ingredients
- 1 Eggs
- 150 ml Milk
- 3 tbsp honey (1 +2)
- 4 Hot Cross Buns Halved
- 50 g Butter diced
- 200 g rhubarb sliced
- 1 orange zest and juice
To Serve
- Whipped cream
- Icing Sugar
Method
- In a bowl, whisk together the egg, milk, 1tbsp honey.
- Heat a non-stick pan over a low to medium heat and melt the last 2 tbsp of honey. When bubuling add the half of the butter. add the rhubarb and orange zest and juice.
- Simmer for 30-45 seconds, then, dip quickly the hot cross buns in the egg mixture and coat on both sides.
- Shake any excess and place in the pan with the rhubarb, and the rest of the butter to help create more sauce.
- Cook for about 60-90 seconds on each side until lightly browned and warmed up.
- Serve immediately while warm with whipped cream and dusting of icing sugar.
