Hot Cross French Toast with Roasted Oranges & Vanilla Mascarpone

Hot cross buns are a staple in many Kiwi kitchens at this time of the year, and if you’re anything like me, there’s always some that end up slightly on the stale side that I don’t know what to do with; now I have the perfect solution!
To me, Easter recipes have a tendency to marketed with a cutesy, pastel coloured pair of glasses on; think marshmallows, an abundance of chocolate and fondant carrots. Don’t get me wrong, I love doing a cheeky bit of Easter baking, but this year I wanted to bring a more adult recipe to the table (and hopefully fill a gap for recipes as such). 

First we have slices of hot cross bun which are soaked in a custard-like mix, pan fried in butter then tossed in sparkling flecks of spiced sugar. Nestled amongst the toast are pieces of roasted orange that are lightly glazed with vanilla and honey, all to be eaten with a healthy dollop of vanilla marscapone cream. If you’re like me and love a little bit of chocolate, this is all finished off with some crushed speckled chocolate eggs. 

Easter brunch, here we comeeeeeeeeeee ;)
Ingredients (serves 4)
Roasted Oranges
  • 2 oranges, peeled
  • 2tsp runny honey
  • 1tsp vanilla extract or paste
Hot Cross French Toast 
  • 3-4 hot cross buns 
  • 2 eggs
  • 1/3 cup cream
  • 1/4 cup milk
  • 1tbsp sugar
  • 1tsp ground cinnamon
  • Butter, for cooking ​
Spiced Sugar
  • 1/4 cup caster sugar 
  • 1tsp ground cinnamon
  • 1/2tsp mixed spice
  • Zest of half an orange ​
Vanilla Mascarpone
  • 100gm mascarpone cream
  • 1/4 cup cream
  • 1tsp vanilla extract or paste

Crushed speckled eggs, for garnish
Method​

  1. Preheat the oven to 220 degrees celsius fan bake. Slice each orange into 4 rounds, then spread the honey and vanilla over the top. Lay onto a lined tray and bake for 10-15 minutes, then set aside.
  2. Vertically slice each hot cross bun into four pieces, then combine the eggs, cream, milk, sugar and cinnamon in a bowl. Whisk to combine. 
  3. To make the spiced sugar, combine all ingredients in wide bowl. 
  4. Bring a pan to a medium to high heat, then melt a knob of butter in the pan. 
  5. Dip the bun slices in the egg mixture, leaving to soak on each side for 10-15 seconds. Drip off the excess mixture, then place into the hot pan. 
  6. Cook on each side for 2-4 minutes, or until each side is golden. Remove from the pan, toss in the spiced sugar, then set aside and repeat until all slices are cooked.
  7. To make the vanilla mascarpone, whisk all ingredients in a bowl until thickened and smooth. 
  8. To serve, place the French toast on a plate. Lay down orange slices, sprinkle over speckled eggs and spoon over a dollop of mascarpone.