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
