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VEGAN Hot Cross Bun inspired French toast

I made this back on Easter Sunday and it was a delight. I personally think hot cross buns should be an all year round thing... anyone else?


French toast:

  • 2 slices of stale white loaf

  • 150ml almond milk

  • 1tsp vanilla essence

  • 1tsp sugar

  • 1tbsp vegan mayo (trust me on this one!)

  • 2tbsp plain flour

  • 1/2tsp cinnamon

  • Zest of 1/2 an orange

  • 1tsp vegetable oil (for frying)

  • Handful of raisins

  • Optional: 1 scoop vegan protein powder

Hot cross bun dried fruit topping:

  • 2-3 Biscoff biscuits

  • 2tsp Lotus Biscoff spread

  • 3-4 dried apricots

  • Handful of raisins and/or sultanas

  • Optional: maple syrup for drizzling


  1. In a jug whisk together your plant milk, vegan mayo, flour, sugar, cinnamon, orange zest and vanilla.

  2. Pour into a shallow bowl and leave your bread to soak for about 5 minutes.

  3. Pop 1tsp of vegetable oil in a frying pan and put it on a medium heat.

  4. Once the oil is hot, fry the French toast for about 3-4 minutes per side or until golden brown and crispy. Whilst they fry, preheat your grill to a high heat.

  5. After you have fried your French Toast on both sides, take them out the frying pan. Poke some raisins into each side (almost like you are studding the bread with raisins - the might try to escape and run away but it's okay, just press them in with a bit of... gentle force)

  6. Pop them under the grill on high for about 3-4 minutes each side - it takes a little bit longer but I think this is a pretty essential step as it really takes your toast from ‘kind of crispy’ to ‘super wow crispy’.

  7. Roughly crush up your Biscoff biscuits and chop your dried apricots into small piece.

  8. Plate up your French toast, cut them in half diagonally (or however you like, you don't need to cut them at all if you don't want!). Spread 1tsp on each of the slices and stack then up against each other.

  9. Dust over your Biscoff-dust and your raisins and apricots (and drizzle your syrup, if using). Enjoy!

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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