Hot Cross Bun French Toast Stack

Cals 379

Serves 1

P 20g, C 47g, F 12g


Ingredients:

1 apple and cinnamon (Woolworths) hot cross bun

1 egg

50mls vanilla unsweetened almond milk

Cinnamon (to taste)

30g light ricotta

50g salted caramel yoghurt (YoPro or Two Good)

50g fresh strawberries


Method:

1. Slice the hot cross bun into thin slices.


2. In a small bowl, beat the egg, almond milk, and cinnamon until combined.


3. Dunk and coat the bun slices in the egg mixture and cook on a non-stick frypan over medium heat until the slices are golden brown (approx 1 minute on each side).


4. Whilst the slices are cooking; in a small bowl mix the ricotta and yoghurt together until combined.


5. Once cooked, place one bun slice onto a plate and top with 1/3rd of the ricotta mixture. Continue doing this until all of the slices and mixture are used up. Stack each slice on top of each other whilst constructing to form a hot cross bun!


6. Serve with fresh strawberries.




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