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