Hot Cross Bun Pain Perdu with Instant Berry Compote
(17 Apr 2017)

Hot Cross Bun Pain Perdu with Instant Berry Compote Expresso

Hot Cross Bun Pain Perdu with Instant Berry Compote
 
Recipe by Lizet Hartley
 

1 cup frozen raspberries
¼ cup raspberry jam
4 hot cross buns
4 eggs
1 cup milk
Spiced sugar (mix 6 tbs sugar with 1tsp cinnamon and 1tsp all spice)
Butter for frying
 
Place frozen raspberries and jam in a saucepan and boil for 3 minutes. Remove from heat and set aside. Whisk eggs and milk. Slice hot cross buns in half and dip in egg mixture to coat. Melt butter in a frying pan and fry hot cross buns until golden on both sides. Serve warm sprinkled liberally with spiced sugar and berry compote on the side.

 

 

 

 

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