French Toasted Kytons Hot Cross Buns

As featured in the new Adelady Magazine
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: French
Servings: 4


  • 2 fresh eggs
  • 1/2 cup milk
  • 2 tbsp thickened cream
  • 1 tsp grated orange zest
  • 4 Kytons hot cross buns
  • splash olive oil

To Serve

  • Choc-chip ice cream
  • Honey or maple syrup (optional)


  • Place eggs, milk, cream and orange zest in a large mixing bowl. Using a fork, whisk until well combined.
  • Slice the hot cross buns in half lengthways and dip each half into the mixture, coating both sides well.
  • Leave in the mixture to soak for 15–20 minutes.
  • Heat a frying pan over medium heat. Add the olive oil and carefully swirl it around to coat the pan evenly.
  • Remove hot cross buns from the mixture, allowing any excess beaten egg to drip off.
  • Cook in batches by placing coated buns on the frying pan and cooking for two minutes each side or until golden brown. Transfer to serving plates.
  • Repeat with remaining oil and hot cross bun halves.
  • To serve, add a spoonful of ice cream, honey or maple syrup and fruit of your choice.


Photo thanks to Naomi Giatas.