Grilled Hot Cross Bun French Toast

Hot cross buns, Britain's Good Friday spiced rolls, shine when dipped and griddled into French toast. Cinnamon, orange zest, and a maple finish play up their warm spices with berries on the side.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 340 cal
• 12g protein
• 48g carbs
• 12g fat
• 3g fiber

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Ingredients

• 4 hot cross buns
• 3 large eggs
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 tsp orange zest
• 3 tbsp unsalted butter
• 1/4 cup maple syrup
• 1 cup fresh berries or sliced banana
• 1 pinch of salt

Instructions

1. 1Split each hot cross bun horizontally so you have sturdy halves that will hold up on the griddle.
2. 2In a shallow wide bowl whisk the eggs, milk, vanilla, cinnamon, orange zest, and salt until fully blended and lightly frothy.
3. 3Heat a large nonstick skillet or griddle over medium heat and melt half the butter until it foams and smells nutty.
4. 4Dip each bun half into the custard mixture for 10 to 15 seconds per side, letting it soak but not fall apart; allow excess to drip back into the bowl.
5. 5Place the soaked halves cut-side down in the hot pan. Cook 3 to 4 minutes until deep golden and caramelized on the first side.
6. 6Flip carefully and cook another 2 to 3 minutes until the second side is equally golden and the center feels set and custardy when pressed.
7. 7Transfer finished pieces to a warm plate and repeat with remaining butter and bun halves, adjusting heat if the butter browns too fast.
8. 8Stack or fan the grilled halves on a platter, drizzle generously with maple syrup, and top with fresh berries or banana.
9. 9Serve immediately while the exterior is crisp and the spiced fruit inside is warm and fragrant.