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Hot Cross Bun Bread – French Toast


Hot cross buns are an Easter classic, now take it to the next level and create the perfect breakfast for your loved ones.



  • 2 teaspoons dried yeast
  • 5 tablespoons caster sugar
  • 1 cup milk, warmed
  • 2½ cups all-purpose flour
  • 40g butter, melted
  • 1 egg yolk
  • 2 teaspoons cinnamon
  • 1 cup raisins


  • ½ cup all-purpose flour
  • ⅓ cup water


  • 2 tablespoons apricot jam
  • 1 tablespoon water


  1. In a bowl, mix the yeast, 2 teaspoons of the sugar and the milk. Set aside in a warm place for 5 minutes or until bubbles appear.
  2. Place the flour, butter, yolk, remaining sugar and cinnamon in a bowl, add the yeast mixture and mix until smooth dough forms.
  3. Add the raisins and knead on a floured surface for 5 minutes or until the dough is smooth and elastic.
  4. Place in a greased 20cm x 10cm x 7cm loaf tin. Cover with a tea towel and set aside in a warm place for 1 hour or until doubled in size.
  5. Preheat oven to 180ºC
  6. To make the cross, whisk together the flour and water and pipe a cross pattern on the uncooked loaf.
  7. Bake for 40 minutes or until golden.
  8. To make the glaze, place the jam and water in a saucepan over low heat and stir until the jam is softened.
  9. Brush the jam mixture over the baked loaf. Cool slightly in the tin, turn out and slice to serve. Serves 8–10.



Claire Allen-Bosch Cooking 27


















French Toast


  • 6 thick slices bread
  • 2 eggs
  • 2/3 cup milk
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • salt to taste


  1. Add eggs, milk, salt, desired spices and vanilla.
  2. Heat a lightly oiled pan over medium-high heat.
  3. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot with brandy honey butter.


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Written by claire allen

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