Ginny's hot cross bun & rhubarb French toast
Spiked with orange, vanilla & stem ginger
Ginny's hot cross bun & rhubarb French toast
Spiked with orange, vanilla & stem ginger
Nutrition per serving
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Calories 449 22%
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Fat 20.2g 29%
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Saturates 9.8g 49%
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Sugars 33.6g 37%
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Salt 0.4g 7%
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Protein 14.4g 29%
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Carbs 52.9g 20%
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Fibre 6.1g -
Of an adult's reference intake
Ingredients
- 400 g rhubarb
- 2 oranges or blood oranges
- 1 ball of stem ginger in syrup
- 2 large free-range eggs
- 1 teaspoon vanilla bean paste
- 20 g icing sugar , plus extra for dusting
- 1 tablespoon double cream
- 2 hot cross buns
- 1½ teaspoons unsalted butter , at room temperature
- vanilla ice cream , to serve (optional)
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Method
- Trim and slice the rhubarb, then place in a large non-stick frying pan on a medium heat. Finely grate in the orange zest, squeeze in the juice and add 2 tablespoons of the syrup from the stem ginger jar.
- Simmer for 5 minutes until the rhubarb is soft, then finely chop and add the stem ginger for the final 1 minute. Remove to a bowl and wipe out the pan.
- Whisk the eggs with the vanilla paste, icing sugar and double cream in a shallow bowl.
- Slice each hot cross bun in half and spread with butter (about ½ a teaspoon in total). Spoon 1 tablespoon of the cooked rhubarb onto each bun base (save the leftovers for tasty cooking another day – see tip). Place the bun lids on top, then dip each bun into the eggy mixture until well soaked on both sides.
- Rub 1 teaspoon of the soft butter all over the base of the non-stick frying pan. Quickly and confidently transfer the eggy hot cross buns into the cold buttered pan, pressing down gently with a fish slice.
- Place the pan on a medium-low heat for 3 minutes to encourage a nice, crispy bottom, then turn over and cook for a further 3 minutes.
- Dust the buns with a little extra icing sugar and serve with scoops of ice cream, if you like.
Tips
LOVE YOUR LEFTOVERS
Leave the excess cooked rhubarb to cool completely, then cover and keep in the fridge for up to 5 days. Delicious spooned over overnight oats, porridge or yoghurt for a lovely breakfast, or with a scoop of ice cream for a quick dessert.
FLAVOUR BOOST
If you’ve got any leftover chocolate Easter eggs, spoon the poached rhubarb on top of the hot cross buns, then snap a few pieces of chocolate (white chocolate works best) over the top before soaking in the eggy mixture. Delicious!
