Ingredients

Method

• 3 eggs  
• ½ cup milk 
• ½ cup cream 
• 1 T salted butter
• 20 g raw pecan nuts 
• ½ t fine salt
• 1 Woolworths hot cross bun, sliced in half
• 1½ t canola oil  
• 1 t unsalted butter  
• 1 banana, sliced at an angle 
• 50 g brown sugar 
• 1 large T mascarpone  
• 1 T honey  

Method

Ingredients

1. Mix the eggs, milk and cream and refrigerate until ready to use.

2. Slowly melt the salted butter in a small, heavy-based frying pan over a medium heat. Add the pecans and salt, then toss until lightly roasted. Remove from the pan and drain on kitchen paper. Cut each nut into thirds.

3. Soak the hot cross bun slices in the egg mixture for 1 minute. Turn over and soak for a further minute.

4. Heat the oil and unsalted butter in a large, heavy-based frying pan. Fry the soaked slices until the bases are golden and slightly crispy. Turn over and fry on the other side.

5. Place the slices on a plate overlapping at an angle. Sprinkle the brown sugar over the bananas and brûlée with a blowtorch. Place on and around the French toast.

6. Using two dessert spoons dipped in hot water, quenelle the mascarpone and drop it gently on the top of the French toast. Sprinkle over the nuts and drizzle with honey. Serve immediately.

Cook's note: You can make this with Woolworths' new hot cross bun loaf. You'll need 2 chunky slices of the new hot cross bun loaf, sliced 2 cm thick. Multiply the recipe as needed.

Find more hot cross buns recipes here

Photographer: Jan Ras
Videographer: Romy Wilson
Food assistant: Bianca Jones
Stylist: Marcelle van Rooyen