It is the most special week on our Christian calendar. Easter… a commemoration of Christ’s suffering , death and resurrection. How wonderful to be reminded of His love for us and that it wasn’t nails that held him to the cross but His love for you and me. And that He has risen. He lives!
I love the lyrics of the song “Because He Lives” written by Gloria and William J. Gaither.
Because He lives, I can face tomorrow
Because He lives, all fear is gone
Because I know He holds the future
And life is worth the living
Just because He lives.
Easter is about family, faith and love. It is a time of togetherness and reflection. And wherever you find yourself this Easter weekend, chances are good there will be hot cross buns on your Easter menu!
The sanctity of hot cross buns, it seems, is bound up in our childhood memories: the innocent scent of yeasty, raisin-studded buns warming in the oven, redolent of butter, allspice and cinnamon filling the house. Growing up I could always count on my mom to bring home a fresh package of hot cross buns, the second they hit the shelves. Over time I followed her lead and toasted hot cross buns found their way into our Kalahari kitchen a week or two before Easter and vanish immediately after. (My kids are not too fond of raisins in their food but will endure and endulge in a hot cross bun at Easter!)
There isn’t one clear explanation for why hot cross buns make their way to our table around Easter. Some theories rest in Christian symbolism, though there are several stories (and even some tall tales) about their origins. Some talk about hot cross buns (which may have at one time been called Good Friday buns) being baked and eaten solely on Good Friday, while others mentioned them being eaten throughout Lent. But one thing is certain, over time they gained popularity, and eventually became a symbol of Easter weekend.
I know there are some great hot cross bun recipes out there, but as my two daughters and partners-in-crime-when-baking, are away at college, I will be resorting to store bought hot cross buns. And serve them with a twist. Hot Cross Buns French Toast. ( Recipe on page 2) Who can resist the smell of butter and cinnamon wafting through the kitchen on Easter weekend.
This is a quick and easy recipe and a crowd pleaser. And it is perfect for those left over buns, even long after the weekend. I wish you a blessed Easter. Because He lives, I can face tomorrow! – Aldalene
Hot Cross Bun French Toast
INGREDIENTS
- 4 tablespoons soft butter
- 2 teaspoons ground cinnamon
- 2 large eggs , beaten
- 1/2 cup cream
- 4 hot cross buns , split in half (flatten slightly, using the palms of your hands)
- Vanilla ice cream, half a cup of fresh berries and maple syrup, to serve
INSTRUCTIONS
- Mix the butter with half the ground cinnamon and spread on halved hot cross buns.
- Beat together the eggs, cream and remaining cinnamon.
- Sandwich 2 slices of hot cross bun together ( that has been spread with the cinnamon butter) and repeat with the remaining halved hot cross bun slices.
- Dip the sandwiched hot cross bun in the egg mixture and leave to soak for a few seconds.
- Heat a good knob of butter in a frying pan until foaming. Cook the hot cross buns for 1-2 mins each side until light golden (you may need to do this in two batches). Press down on them as you cook.
- Serve each portion topped with a scoop of ice cream, spoonful of berries and a drizzle of maple syrup, if you like. Or stack your slices for a more dramatic presentation.
Chocolate Variation
Use 4 hot cross buns, swap the cinnamon for 1 tsp of vanilla extract and sandwich the buns together with 1 tbsp of Nutella per bun. Follow recipe from step 4.