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Lancewood Hot Cross Bun French Toast
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Lancewood Hot Cross Bun French Toast

Ingredients

French toast:

250 ml LANCEWOOD® Buttermilk
2 extra large egg(s)
5 ml vanilla essence
6 hot cross buns , halved
60 ml butter , for frying

Topping:

250 g LANCEWOOD® Mascarpone
45 ml castor sugar
2.5 ml cinnamon
60 ml cream

To serve (any topping of your choice):

bananas
blueberries
chocolate chips
speckled eggs
golden syrup
maple syrup

Method

French toast:
Beat buttermilk, eggs and vanilla essence together until smooth.

Dip halved Hot cross buns in the mixture allowing it to absorb some of the liquid.

Fry in melted butter until golden on both sides.

Topping:
Mix mascarpone with castor sugar and cinnamon.

Mix in some cream to soften the mixture and to make it more spreadable.

To serve:
Spread the mascarpone mixture on the fried Hot cross buns and stack on top of each other.

Top with any topping of choice.

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