Hot Cross Bun Waffles

Cooking time
Serves4-6 people
Vegetarians
Hot Cross Bun Waffles

A cross between French toast and Belgian waffles, these Hot Cross Bun Waffles are golden and crisp and have a soft, fluffy middle. They're made just like eggy bread – you simply dunk the hot cross buns in eggs, milk and vanilla then bake in a waffle iron till crunchy. Try them with grilled bacon, blueberries and maple syrup for brunch or turn them into an indulgent pud by serving them with sliced bananas, vanilla ice cream and warm chocolate sauce.

Ingredients

  • 3 eggs
  • 75ml full cream milk
  • 1 tsp vanilla extract
  • 1 tbsp caster sugar
  • 4 hot cross buns
  • Optional Toppings:
  • Grilled streaky bacon
  • Blueberries, raspberries or sliced bananas
  • Ice cream, yogurt or crème fraîche
  • Maple syrup, honey, chocolate sauce

Prep: 5 mins | Cook: 10-20 mins

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Method

1. Preheat your waffle iron and set your oven to its lowest setting. Crack the eggs into a large, shallow bowl. Pour in the milk and vanilla extract. Add the sugar and whisk together.
2. Cut the hot cross buns in half. Grease your waffle iron, if necessary. Dunk 2 halves in the eggy mix, turning them to coat. Carefully lift them into the waffle iron and close. Cook for about 5 mins till golden and crisp. The time it takes will depend on your waffle iron, so check them now and then and cook till they look ready. When they're done, remove them from your waffle iron and place on a plate. Slide into the oven to keep warm while you dunk and cook the remaining hot cross bun waffles.
3. Repeat till you have used all the hot cross buns, adding each fresh batch to the oven to keep warm. Serve with your favourite toppings for breakfast, brunch, teatime treat or Easter pud.
4. Top Toppings
We love these hot cross bun waffles served with crispy streaky bacon, a handful of blueberries and a good drizzle of maple syrup for brunch on Good Friday. They're also delicious with a scoop of ice cream and fresh berries, or sliced banana and chocolate sauce.
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