Easter leftovers: hot cross bun ‘eggy bread’

There were surplus hot cross buns and eggs this weekend, so we came up with a quick breakfast recipe for a special 'Pain Perdu' with out Easter leftovers.

Recipe by Ren Behan

Easter feasting often results in lots of lovely leftovers. And as you guys are always on the lookout for delicious ways to reduce your food waste, we’re sharing food writer Ren Behan’s brilliant way to use up leftover hot cross buns.

Ren’s recipe came out of having an abundance of fresh eggs after making traditional Polish coloured Easter eggs, known as pisanki, and a batch of hot cross buns, with her family. This quick breakfast or brunch recipe is based on one of her favourite ‘eggy bread’ recipes – also known as French toast or Pain Perdu, which translates as ‘lost or wasted bread’. It works best with bread or buns that are a couple of days old, so it’s the perfect recipe to have a go at during the Easter holidays.

Ren Behan's Hot Cross bun ‘eggy bread’

With Orange Crème Fraiche

Serves 2

Ingredients:

2 fresh free-range eggs

2 tablespoons milk or double cream

2 hot cross buns

olive oil

2 teaspoons grated orange zest, plus slices of orange to serve

2 tablespoons crème fraîche

honey or maple syrup (optional)

Method:

Crack the eggs into a mixing bowl and add the milk or cream with one teaspoon of orange zest. Whisk until well mixed.

Slice the hot cross buns in half lengthways and dip each half into the eggy mixture, coating both sides well.

Place a frying pan on a medium heat, add the olive oil and carefully swirl it around to coat the pan evenly.

Take the hot cross buns out of the eggy mixture, allowing any excess beaten egg to drip off. Place the coated buns into the frying pan and cook them on both sides for 2-3 minutes, or until golden.

Transfer the buns to a plate and drizzle with a little honey or maple syrup. Serve the eggy hot cross buns with a spoonful of crème fraiche, mixed with the remaining teaspoon of orange zest and a few slices of orange, or any fruit of your choice.

An alternative recipe to try with leftover hot cross buns is Jamie’s bun and butter pudding, with apricots and cognac. Delicious! Need a homemade hot cross bun recipe? Try our classicor chocolatey versions – both are delicious and so satisfying to make.

Looking for more sweet leftover ideas? Ren has also been making chocolate fridge cake using Easter biscuits, melted chocolate and plenty of dried fruit, such as raisins, apricots and cherries. You can have a go at making your own withJamie’s Chocolate fridge cake.