The Pioneer Woman Tasty Kitchen
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Hot Cross Bun Stuffed French Toast

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Level: Easy

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Description

Hot cross buns with cream cheese, marmalade and an egg mixture, baked and served with maple syrup for Easter Sunday brunch. Prepare the night before and bake the morning of.

Ingredients

  • 6 whole Hot Cross Buns, Store Bought
  • 8 ounces, weight Cream Cheese
  • 6 Tablespoons Orange Marmalade
  • 8 whole Eggs
  • 2 cups Milk
  • 1 teaspoon Nutmeg
  • 1 Tablespoon Cinnamon
  • 1 pinch Salt

Preparation

Cut the hot cross buns into bite-sized cubes and cover the bottom of a greased 9 x 12 inch casserole dish with half of the cubes. Using your fingers, pinch off small pieces of cream cheese and place half of it on top of the hot cross bun cubes. Heat half of the marmalade in the microwave for about 30 seconds so it is runny. Using a tablespoon, drip the marmalade onto the cubes. Repeat the process a second time to create a second layer of bun cubes, cream cheese and marmalade.

Lightly beat the eggs in a bowl and add the milk, nutmeg, cinnamon and salt. Beat to combine. Slowly pour the egg mixture over the cubes until the top layer has been completely covered. Cover with foil and place in the fridge overnight or a minimum of 4 hours before baking.

When ready to bake, preheat the oven to 375 F. Place the covered casserole dish into the oven and bake for 45 minutes or until the middle of the French toast is cooked. Serve with a drizzle of maple syrup, fruit and bacon.

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