Easter Hot Cross Crunch Toast
Crunch into Easter happiness.
Ingredients:
- Hot cross loaf 4 to 6 thick slices
- Custard
- 3 eggs
- 250ml milk
- 1t vanilla extract
- 2 to 3T sugar
- Pinch of salt
- 2 to 3 cups cornflakes
- lightly crushed 3T Butter
- Icing sugar, for dusting
How To Make Easter Hot Cross Crunch Toast
- Whisk the eggs, milk, vanilla, sugar and salt until smooth. Pour into a shallow dish.
- Lightly crush the cornflakes by hand, keeping some texture, and spread them onto a tray. Dip each thick slice of hot cross loaf into the custard, allowing it to soak for a few seconds on each side without falling apart.
- Press the soaked bread gently into the crushed cornflakes, coating both sides well.
- Heat a pan over medium heat and add a generous knob of butter. Once foaming, place the coated slices into the pan.
- Cook slowly until golden and crisp on one side, then flip and cook the other side until evenly browned and crunchy, about 3 to 4 minutes per side.
- Remove from the pan and drain briefly on a paper towel.
- Finish with a light dusting of icing sugar and serve immediately while warm and crisp.