Apricot Hot Cross Bun French Toast | Rhodes Quality


4 Hot cross buns, halved
4 Eggs
45 ml (3 Tbsp.) Milk
45 ml (3 Tbsp.) Butter
1 x 410 g can Rhodes Quality Apricot Halves, drained
To serve: maple syrup


  1. 1. Gently whisk together the egg, milk and nutmeg in a bowl.
  2. 2. Melt the butter in a frying pan over a medium heat.
  3. 3. Soak the hot cross bun halves in the egg, turning once to coat both sides.
  4. 4. Fry the buns in the melted butter until golden brown on each side.
  5. 5. Remove from the pan and set aside.
  6. 6. Add the Rhodes Quality Apricot Halves into the same pan and toss gently to heat through.
  7. 7. Layer the hot cross buns and apricot halves on a plate.
  8. 8. Drizzle with maple syrup and serve immediately.


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