Breakfast milk bun French toast

Breakfast with a bang! The trick to achieving perfect custardy French toast is the egg to milk ratio and the soak; that is the mixture is a not too milky and also not too eggy, with the soak you are aiming for peak saturation not sogginess or dryness (the time here will vary depending on the density of the bread you are using). There a few steps to tango, so have everything ready to roll and it will come together quickly.








  • 6 glazed milk buns, halved
  • 6 eggs
  • 180ml full cream milk plus extra 60-80ml for the ricotta
  • 125ml pouring cream
  • 2 tablespoons caster sugar
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • Pinch of salt
  • 500g ricotta cheese
  • 1 tsp vanilla extract
  • 100g butter, softened
  • 70ml maple syrup
  • 6-12 slices rindless bacon
  • 1-2 tbsp grapeseed oil
  • 6 medium bananas, halved lengthwise or 6 thin slices of pineapple
  • 1-2 tbsp brown sugar
  • Cadbury Crunchie, crumbled


1. For the whipped ricotta

Crumble the ricotta into a bowl with the vanilla and 20ml of maple syrup. Using hand held beaters or a food processor, beat the ricotta until it is light and fluffy, adding milk to soften as required, about 5 minutes. Set aside until needed.

2. To cook the bacon

Mix together 50g butter with the 50ml maple syrup. Add the bacon to a cold pan and put over a medium heat. The fat will render slightly, helping to caramelise the bacon without the addition of oil, when it is almost cooked, brush liberally with the maple butter on both sides, cook for a final minute until crisp and glossy. Keep warm in a low oven until needed.

3. For the bananas

Lay the banana halves on a baking tray, sprinkle liberally with sugar and brulee with a blow torch, or put under a salamander until golden. Keep warm in the oven until needed.

4. For the milk bun French toast

Whisk together the eggs, milk, cream, caster sugar, nutmeg, cinnamon and salt, making sure that the mixture is smooth (you don’t want renegade chunks of egg white in your custard mix). Pour into a baking dish large enough to hold all the buns, add the buns and soak for 5 minutes (for light soft bread and longer for dense bread), turning over halfway.

Cook the buns in 2-3 batches, heat a large heavy based frying pan over a medium heat, add 20g butter and 2 teaspoons oil, allow the butter to melt. Carefully transfer half the buns from the custard mix, gently draining off any excess mixture. Fry until golden brown both sides (reducing the heat of necessary), this should take 4-5 minutes, low and slow will ensure that the middles are cooked while the outside is perfectly golden. Transfer to a wire rack and keep warm in the oven with the other components while you cook the second/third batches.

5. To serve

Spread each side of the bun with a generous swirl of whipped ricotta, top with a slice of bacon, fruit and finish with a tumble of crumbled Crunchie. Serve immediately.