Hot Cross Bun Pain Perdu

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.
Hot Cross Bun Pain Perdu with fresh berries and cream on a white plate.
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Course Breakfast, Brunch
Cuisine American, French
Prep Time 6 minutes
Cook Time 6 minutes
Total Time 12 minutes
Servings 4 servings
Calories 666kcal
Author Liren Baker


  • 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


  • 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.


Calories: 666kcal | Carbohydrates: 69g | Protein: 20g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 382mg | Sodium: 592mg | Potassium: 282mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1435IU | Vitamin C: 2.6mg | Calcium: 224mg | Iron: 2mg
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