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RHUBARB & CUSTARD HOT CROSS BUN FRENCH TOAST

Wondering what to do with those leftover hot cross buns from Easter? I have a very nice solution for you.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings, with leftovers

Ingredients

  • 1 tbsp mascarpone
  • 2 medium eggs
  • 80 ml whole milk
  • small pinch of salt
  • 15 g unsalted butter
  • 2 good-quality hot cross buns sliced in half

for the poached rhubarb

  • 250 g caster sugar
  • 400 g forced rhubarb chopped into 2cm batons

for the custard cream

  • 150 g mascarpone
  • 2 medium egg yolks
  • 2 tbsp caster sugar
  • 1 tsp vanilla bean paste
  • 250 ml double cream

Instructions

  1. Start by making the poached rhubarb. Combine the caster sugar and 250ml water in a medium saucepan and bring to a boil. Add the rhubarb, give everything a stir, then reduce the heat to a gentle simmer. Cook for 2 minutes (1 minute 30 seconds if your stalks are quite thin), then immediately remove the pan from the heat and set it to one side. The rhubarb will poach as the sugar syrup cools.
  2. Meanwhile, you can make the custard cream. Beat the mascarpone in a bowl for a minute or so, just to loosen it up. Add the egg yolks, caster sugar and vanilla bean paste, and continue to whisk, until the mixture is fluffy and combined. In another mixing bowl, beat the double cream until it starts to thicken. Gently spoon in the mascarpone mixture, and continue to whisk the custard cream until it has reached soft peaks (be really careful not to over whisk it here - it can turn really quickly).
  3. Next, it is time to make the french toast. Whisk the mascarpone in a shallow bowl, just to soften it. Add the eggs, milk, and a very small pinch of salt in a shallow bowl, and whisk until smooth and creamy.

  4. Melt the butter in a large frying pan over a medium heat. Once hot, drench the hot cross bun slices thoroughly in the egg mixture, then transfer them into the hot pan and fry gently for 2-3 minutes each side, or until golden brown.

  5. Arrange the hot cross bun French toast between plates and finish with a generous spoonful of the custard cream, the poached rhubarb and a little of its syrup, if you like.

Recipe Notes

If you are also making the custardo to pair with your rhubarb & custard HCB French toast, beat the egg yolks, caster sugar and vanilla (for the custard cream), with the egg yolk, caster sugar and vanilla from the custardo all together. Syphon off a third of it for the custardo, then whisk the masapone through the remaining mixture and continue with the recipe as normal.