A decadent Cornish twist on a breakfast classic, this Saffron Bun French Toast is rich, golden, and packed with warming vanilla and saffron flavours. Topped with a raspberry jam, a scoop of Cornish ice cream, and a sprinkle of crushed pistachios, this dish is perfect for a luxurious brunch or an indulgent dessert.
Serves: 4
Ingredients
- 1 x pack of Baker Toms Saffron Buns
- 1 x 227g jar of Baker Tom’s raspberry jam
- 150g fresh raspberries
- 4 eggs
- 150ml double cream
- 50g caster sugar
- 1 teaspoon vanilla extract
- 100g Roddas butter, for frying
- Cornish ice cream, to serve
- Crushed pistachio nuts, to serve
Method
1. Make the Raspberry Compote
Preheat your oven to 160°C. In a medium saucepan, combine the Baker Tom’s raspberry jam and fresh raspberries. Fill the empty jam jar with 50ml of water, seal with the lid, and shake well to get every last bit of jam. Pour the jammy water into the saucepan and gently simmer over low heat until the raspberries soften and the mixture thickens slightly. Keep warm.
2. Prepare the French Toast Mixture
In a large bowl, whisk together the eggs, double cream, caster sugar, and vanilla extract until smooth.
3. Soak the Saffron Buns
Slice the saffron buns in half and submerge them in the vanilla egg mixture, allowing them to soak up all the delicious flavours.
4. Fry Until Golden
Melt half the butter in a large frying pan over medium heat. Lift the soaked saffron bun halves from the mixture and place them in the pan. Cook for 2–3 minutes per side, until golden and slightly crisp.
Work in batches, adding more butter as needed. Place the cooked slices in the warm oven while you finish frying the rest.
5. Serve & Enjoy
Plate up the golden saffron bun French toast, drizzle over the warm raspberry compote, and add a generous scoop of Cornish ice cream. Finish with a scattering of crushed pistachios for a crunchy contrast.
Serving Suggestions
- Perfect with a morning coffee for a weekend brunch treat.
- Add a dusting of icing sugar for extra sweetness.
- Swap the raspberry compote for Baker Tom’s strawberry jam or a dollop of Cornish clotted cream for an extra indulgent finish.