Hot Cross Bun French Toast


Harris Farm Markets | Easter 2021

Harris Farm Markets | Easter 2021


  • 6 Bowen Island traditional hot cross buns 

  • 6 eggs  

  • 100ml milk  

  • jar maple syrup  

  • ½ tsp vanilla extract  

  • 100g pecans 

  • 250g mascarpone cream  

  • 175g cream cheese  

  • 300ml cream  

  • 1 pinch Cinnamon  

  • 1 tbsp butter 

For the poached pears:

  • 3 Pears

  • 1 vanilla pod   

  • 1 cup water  

  • 3 cups red wine 

  • 4 cups sugar 

  • 1 bay leaf  

  • 1 cinnamon quill  



For the pears (better to do them the night before) 

  • Peel the pears and place them on a small pot but big enough to fit the 3 pears together. Add all the ingredients together into the pot, turn up to medium high heat and bring to the boil, then turn down to low and let simmer for approx. 2 hrs, place a smaller lid or a heat proof plate with baking paper in between to submerge the pears all the way into the poaching liquids. 

  • Once very soft turn of the heat and let cool down in the fridge overnight if possible. 

  • Meanwhile, preheat the oven to 180*C, place the pecans on a baking tray lined with baking paper, place the pecans on the tray and drizzle some maple syrup, drizzle a little bit of olive oil and place into the preheated oven for approx. 6 mins or until caramelised and sticky. Let cool and set aside. 

  • Place the cream, cream cheese, mascarpone, a pinch of cinnamon and the of maple syrup into a bowl and mix well using a rubber spatula or wooden spatula. Set aside. 

  • Mix the eggs, milk and vanilla extract into a bowl, cut the crus buns in half, and submerge the buns into the egg mix 4 halves at the time, then in a frying pan on medium high heat, grease the pan with some of the butter and place the soaked buns into the pan, cook for approx.3 mins on each side until golden brown and repeat with the rest. 

  • Serve warm with mascarpone cream, slices of poach pears and sprinkle some maple roasted pecans and more maple syrup.