Skillet-Grilled Hot Cross Bun French Toast

Hot cross buns have long marked Good Friday tables in Britain with their signature cross. Here, day-old buns bathe in spiced orange custard before a skillet grill turns them golden.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 11g protein
• 58g carbs
• 17g fat
• 3g fiber

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Ingredients

• 4 day-old hot cross buns
• 3 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp orange zest
• 3 tbsp unsalted butter
• 1/3 cup maple syrup
• 2 tbsp fresh orange juice
• 1 tbsp powdered sugar
• 1 cup fresh berries

Instructions

1. 1Split each hot cross bun horizontally through the equator so you have sturdy halves that still show the signature cross on top. Set the halves cut-side up on a plate while you mix the custard.
2. 2In a wide shallow bowl whisk the eggs until the yolks and whites are fully blended and slightly frothy. Stream in the milk and cream while whisking, then add the vanilla, cinnamon, nutmeg, and orange zest until the mixture smells warmly spiced and looks uniform.
3. 3Heat a large cast-iron skillet or heavy griddle over medium heat for two full minutes so the surface is evenly hot. Add a portion of the butter and swirl until it foams and just begins to smell nutty.
4. 4Working in batches, dip each bun half into the custard for eight seconds per side, letting the cut face soak a little longer so the spiced fruit inside softens without turning soggy. Lift and let excess drip back into the bowl.
5. 5Place the soaked halves cut-side down in the hot buttered skillet. Cook undisturbed for two to three minutes until deep golden grill marks form and the edges look set.
6. 6Flip carefully with a thin spatula and cook the cross side another two minutes until the exterior is crisp and caramelized while the interior stays custardy. Transfer finished pieces to a warm plate and repeat with remaining butter and buns.
7. 7While the last batch cooks, warm the maple syrup with the orange juice in a small saucepan over low heat just until it loosens and steams, one minute. Do not boil.
8. 8Arrange two grilled halves per plate, cross side up. Drizzle the warm citrus maple over the top, dust lightly with powdered sugar, and scatter fresh berries the plate. Serve immediately while the crust is still crackling.