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Hot Cross Bun French Toast with Whipped Cinnamon Butter and Jammy Blueberries

Course: Breakfast
Keyword: blueberries, cinnamon, hot cross bun
Servings: 2
Author: Emily Jonzen


  • 125 g blueberries
  • the zest and juice of one orange
  • 30 g icing sugar
  • 30 g softened unsalted butter, plus extra for cooking
  • 1/2 tsp ground cinnamon
  • 2 hot cross buns (these can be a couple of days old)
  • 2 medium eggs
  • 2 tbsp milk
  • 1/2 tsp vanilla extract


  • Tip the blueberries into a small saucepan and add half of the orange zest and all of the juice. Add half of the icing sugar and place over a low/medium heat. Allow to simmer gently for 5-6 minutes, until the blueberries are beginning to break down and are syrupy.
  • To make the whipped butter, beat the butter, the remaining orange zest, icing sugar and the cinnamon with an electric whisk or wooden spoon until pale and fluffy. Set aside.
  • Split the hot cross buns in half and set aside. Beat the eggs with the milk, vanilla and a small pinch of salt. Dip the buns in the egg mixture for a few seconds on each side, until well soaked.
  • Melt a knob of butter in a large frying pan over a low/medium heat. Once foaming, add the buns and fry on each side for 1-2 minutes, until golden. Serve immediately with the butter and blueberries spooned over the top.