Hot Cross Buns are spiced bread rolls made with an enriched dough. You will recognise them marked with a cross and traditionally eaten today, Good Friday. Traditionally you eat them to mark the end of Lent.
You will probably have seen pictures of Gashouse Eggs. You might have watched it been made on Friends, and you may have cooked them without even knowing. Put simply it is eggy bread.
Festive French toast is a great way to use up Panettone, the classic Italian cake / bread from Milan. We always seem to have some left over Panettone after Christmas. We overdose on cake and biscuits, pretty much like everyone else. So my recipe today is a direct result of my last post and the feedback I got from friends on social media. One of the joys for me of food writing for me is the community of amazing people I’ve met and after my French Toast recipe I had a conversation with the talented Bryony Hill. Bryony, a painter, gardener, author and cookery writer was thinking of a Christmas eggy bread. The result of our conversation Panettone pain perdu.
Hot Cross Bread and Butter Pudding. This is a really easy way for you to make bread and butter pudding. You don’t need any extra dried fruit just what’s in the Hot Cross Buns and some of our fantastic local dairy produce.