Chocolate Hot Cross Bun French Toast

Raspberry Compote

Place all of the ingredients into a medium sized saucepan over a medium heat. Simmer for 10-15 minutes and stir occasionally to break down the fruit. Raspberries can be quite tart, so if you prefer a sweeter compote, add a little more sugar and sweeten to taste. Remove from the heat and allow to cool.

Blueberry Butter

Using a stand mixer or hand blender, cream the butter until it is pale in colour. Fold the blueberries in with a spatula and mix until combined.

Spread a sheet of cling wrap out on a clean surface. Spoon the butter on to the cling wrap in a rough line in order to easily form a cylindrical shape. Roll the cling film into a sausage shape while twisting the ends closed. An easy way to do this is to pick up the butter sausage by the twisted ends and then roll it towards yourself on the counter, this will help to shape and tighten it. The tighter the roll, the more even your shape.

Wrap the butter roll in tinfoil and pop it in the freezer.

French Toast

Whisk the ingredients together in a large bowl until thoroughly combined.

Heat a small knob of butter in a large frying pan over a medium heat.

Dip the hot cross buns in the mixture until they are saturated. Place into the hot butter and fry for about 2 minutes a side or until golden brown. Repeat this step until all the slices have been fried.

Stack the French toast on a serving plate. Unwrap and slice the blueberry butter into slices approximately 1 cm thick.

Serve the French toast stack topped with blueberry butter, a dollop of raspberry compote, a squeeze of syrup, a sprinkling of pistachios and crispy bacon on the side. Devour!