Hot Cross Bun Pain Perdu - perfectly decadent french toast using leftover hot cross buns for your Easter brunch. Top it with fresh berries, figs and cream.

Hot Cross Bun Pain Perdu

Hot Cross Bun Pain Perdu - perfectly decadent french toast using leftover hot cross buns for your Easter brunch. Top it with fresh berries, figs and cream.
Hot Cross Bun Pain Perdu

Hot Cross Bun Pain Perdu – perfectly decadent french toast using leftover hot cross buns for your Easter brunch. Top it with fresh berries, syrup and cream.

Easter crept up on me this year. It hovered somewhere off my radar, overshadowed by our spring break trip to London and all the tasks that come with settling back after some time away. All of a sudden, I realized that I had prepared nothing, egg dying became a hurried affair, and I scrambled to figure out our Easter menu.

Hot Cross Bun Pain Perdu - perfectly decadent french toast using leftover hot cross buns for your Easter brunch. Top it with fresh berries, figs and cream.

The Easter menu dilemma solved itself fairly quickly. “Prime rib?” my husband suggested — or perhaps reminded is the better choice of words, since it has been our tradition many Easters running. So that was that.

But what about hot cross buns? Not enough time, I thought, but no problem, I’ll just pick some up at the bakery when I get the prime rib from the butcher.

Hot Cross Bun Pain Perdu - perfectly decadent french toast using leftover hot cross buns for your Easter brunch. Top it with fresh berries, figs and cream.

Hot Cross Bun Pain Perdu - perfectly decadent french toast using leftover hot cross buns for your Easter brunch. Top it with fresh berries, figs and cream.

“Sold out,” said the lady behind the counter. “Come back tomorrow,” she consoled.

“Easter morning?” My heart sank. “Thank you, but I’ll just make my own.”

And so I did.

Honestly, I’m glad it worked out this way. Working on the dough was something I was able to squeeze in between baseball games and music lessons, and that evening, between sips of wine, I was forming the rolls for some early morning baking. All the baking made it feel festive!

Hot Cross Bun Pain Perdu - perfectly decadent french toast using leftover hot cross buns for your Easter brunch. Top it with fresh berries, figs and cream.

The aroma of the hot cross buns was intoxicating on Easter morning, but I had ulterior motives for baking the buns in the first place. Hot Cross Bun Pain Perdu was the ultimate goal – a decadent french toast made with light and fluffy thrice-risen buns (I promise to share this recipe with you in the future), in an orange and vanilla scented buttermilk bath, topped with sweetened berries and a drizzle of custardy yogurt or cream. Because for me, brunch can never be an afterthought, especially on a holiday.

Hot Cross Bun Pain Perdu

Serves 4 | Prep: 5 minutes | Cook: 5 minutes

Save some hot cross buns to make a decadent french toast for brunch! Hot Cross Bun Pain Perdu is perfect for Easter morning and beyond.

Ingredients

2 cups fresh mixed berries
3 tablespoons granulated sugar
1 tablespoon water
2 cups buttermilk
4 large eggs
2-3 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
4 hot cross buns, halved lengthwise (about 3/4 inch thick)
2 tablespoons unsalted butter
syrup, for serving
powdered sugar, for serving
clotted cream, yogurt or whipped cream, for serving

Instructions

In a small bowl toss together the berries, sugar and water, and set aside to rest.

In a shallow bowl, whisk together the buttermilk, eggs, sugar, vanilla and orange zest. Dip the hot cross buns in the batter and coat on both sides.

Heat a non-stick pan over medium-low heat. Melt one tablespoon of butter and spread to coat the pan. Add slices of the prepared hot cross buns and brown on each side. Continue with the remaining slices. Serve immediately with berries, a drizzle of syrup, powdered sugar and cream.

Inspired by Hot Cross Bun Pain Perdu with Honey Roasted Figs from Cook with M&S.

Comments

  1. Kankana

    I was so determined to try hot cross buns this Easter but then we got so busy with other things! Then again, why can’t I try now, right :)

    Reply
  2. Michelle -- Leo Sigh

    I actually make hot cross buns long after Easter. Will be making them these week again, and will definitely use some of them for this. Sounds, and looks, so good :)

    Reply
    • Liren Baker

      I love that you don’t reserve hot cross buns solely for Easter. It’s too good to not enjoy all year long :) I hope you enjoy the pain perdu!

  3. Amisha

    These hot cross buns look perfect! I have never eaten one but always sang the song as a kid :) and to my kids haha! The twist to make French toast with it – awesome idea! And love the gorgeous shots ! :)

    Reply
    • Liren Baker

      Ha ha, yes that song! I can’t tell you how many times I heard it on the flute last year!!

  4. Traci | Vanilla And Bean

    Oh Liren… just when we need a break… “sold out!” Well, though, look what you created. I’m blown away… from the application of such a classic to adding a bit of gluten relaxing buttermilk – tender hot cross!! Look at the dark grill pan marks on those luscious buns… You’ve made me drool! I can’t wait for local strawberry season… I want to go out and get the ingredients to make this posthaste! Gorgeous work!

    Reply
    • Liren Baker

      Aww, thank you so much, Traci! My husband is already asking for more hot cross buns, and you know what, I think I may just have to make them again this weekend :) Strawberries will be wonderful!

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