Dole Easter Hot Cross Bun French Toast
6 hot cross buns, cut in half
1/2 cup milk
6 Dole bananas, sliced
6 rashers of bacon
Maple syrup to serve
Heat the grill and place bacon on a lined baking tray.
Grill bacon for 4 - 5 minutes on each side or until golden and crispy. Drain off any excess fat.
In a large bowl whisk together the eggs and milk. Place the halved hot cross buns into the egg mixture and leave to soak for 2 - 3 minutes.
Place a non-stick frypan over a medium to high heat then add 10g of butter to the pan.
Once butter has melted, fry hot cross buns in batches of 2 - 3, be careful not to overcrowd the pan. Fry for 3 minutes on each side or until golden brown.
In a seperate non-stick frypan, heat the remaining 10g of butter. Once melted, add the sliced bananas and fry until golden and caramelised on each side.
Serve hot cross buns with bacon, caramelised bananas and maple syrup.