Ginny's hot cross bun & rhubarb French toast

Name: Ginny's hot cross bun & rhubarb French toast
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 400g rhubarb; 2 oranges or blood oranges; 1 ball of stem ginger in syrup; 2 large free-range eggs; 1 teaspoon vanilla bean paste; 20g 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)

Spiked with orange, vanilla & stem ginger

Vegetarian

20 mins

Not Too Tricky

serves 2

About the recipe

If you’re after something special to make with leftover hot cross buns this Easter, look no further. With stem ginger and seasonal rhubarb, this one is sure to become a spring favourite.

nutrition per serving

Calories

22%

Fat

29%

Saturates

49%

Sugars

37%

Salt

Protein

29%

Carbs

20%

Fibre

of an adult’s reference intake

Recipe From

Ginny Rolfe, Jamie Oliver's Head of Food Styling

Jamie's Head of Food Styling

By Ginny Rolfe

Ingredients

400g rhubarb

2 oranges or blood oranges

1 ball of stem ginger in syrup

2 large free-range eggs

1 teaspoon vanilla bean paste

20g 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)

Top Tip

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!

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.

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.

Tags

Rhubarb Spring Easter Vegetarian Sandwiches, wraps & toasties Bread & doughs Baking Fruit

About the author

Ginny Rolfe

Ginny is Jamie Oliver's Head of Food Styling, and has been his right-hand woman in food since The Naked Chef in 1999. She supports him with writing and testing recipes, plus styling his books, TV sets and photography