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Ginny's hot cross bun & rhubarb French toast
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Total Time:
20 minutes
Elevate your Easter leftovers with a special hot cross bun dessert featuring zesty stem ginger and tangy rhubarb - a new spring favorite await!
Ingredients:
  • 400 g rhubarb
  • 2 oranges or blood oranges
  • 1 ball of stem ginger in syrup
  • 2 large free-range eggs
  • 1 teaspoon vanilla bean paste
  • 20 g 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)
Instructions:
  • Prepare the rhubarb by trimming and slicing it, then add it to a large non-stick frying pan over medium heat. Grate in the orange zest, squeeze in the juice, and pour in 2 tablespoons of syrup from the stem ginger jar. Simmer for 5 minutes until the rhubarb is soft, then stir in the chopped stem ginger for 1 minute. Transfer the mixture to a bowl and wipe the pan clean. In a shallow bowl, whisk together the eggs, vanilla paste, icing sugar, and double cream. Halve the hot cross buns and butter each half. Spoon 1 tablespoon of the cooked rhubarb onto each bottom bun. Top with the bun lids and dip both sides into the egg mixture. Coat the bottom of the pan with a teaspoon of butter and cook the buns over medium-low heat for 3 minutes per side. Dust with icing sugar and serve with ice cream if desired.

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