Stale baked goods have little place at Chefs Warehouse. Bread is supposed to be eaten the day it was made (moments after it’s made, if possible). This recipe from Bertus Basson from Overture restaurant in the winelands makes use of hot cross buns that are more than a day old. “This is one of my all-time favourite recipes: so nice and easy!  It takes minimal time to pull together- perfect for that next morning babbelas!” .

You will need:

1 tray of hot cross buns, with the individual buns sliced into 1 cm pieces. (You could even make them yourself with Peter Tempelhoff’s recipe)

For the custard mixture:

6 yolks

300 ml cream

80 gr sugar

Pinch of cinnamon

Pinch of salt

1 Vanilla pod, scraped

To go with the toast:

Bacon, fried up nice and crispy

Fynbos Honey to go over the toast.

Whisk all the ingredients together in a bowl to make the custard mix

Slice the hot cross buns into 1 cm pieces.

Fry off some crispy bacon and set aside.

Soak the sliced hot cross buns in the custard

Fry off the egg soaked bread In a medium-heat pan with some melted butter- careful not to overheat the pan.

This dish is best served with crispy bacon and with a drizzle of fynbos honey.