Hot cross bun eggy bread
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Myles New
Hot cross bun eggy bread
When you’ve got hot cross buns that have gone too stale to be revived by toasting, use them to make eggy bread instead
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
556Kcal
Fat
24gr
Saturates
13gr
Carbs
68gr
Sugars
47gr
Fibre
3gr
Protein
15gr
Salt
0.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 medium egg
- 2 tbsp milk
- whole nutmeg, to grate
- ½ tsp ground mixed spice, plus a pinch
- 2 hot cross buns, halved
- 30g butter
- 1 tsp vegetable oil
- 2 tbsp demerara or light brown sugar
- 2 bananas, sliced
- 125g Greek- style yogurt, to serve
Step by step
- Beat the egg and milk together in a shallow dish, with a grating of nutmeg, ½ teaspoon mixed spice and a pinch of salt. Turn the buns in this mixture to coat, then leave cut-side down to absorb the mixture.
- Heat 10g of the butter and the oil in a non-stick frying pan over a medium heat. Add the soaked hot cross buns, cut-side down, and fry for 3-4 minutes until golden and crisp. Flip and cook for 1-2 minutes on the other side. Remove to plates.
- Add the rest of the butter to the pan and sprinkle in the sugar and a pinch of mixed spice. Add the bananas, toss to coat and fry for about 3 minutes until caramelised, tossing them once or twice.
- Spoon the bananas over the hot cross bun eggy bread and serve topped with Greek yogurt and an extra grating of nutmeg.
