Hot cross bun & rhubarb French toast
If you’re after something special to make with leftover hot cross buns this Easter, look no further – this recipe is sure to become a spring favourite.
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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)
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