Have you ever had a Good Friday French toast hot cross bun?
I made my French toast hot cross bun better with maple bacon
Last night I went to XO Restaurant at Narrabundah and enjoyed a meal with Bron. We had Shantung Baos, XO FC Wings, Sexy Squid, Char Siu, Crispy Lamb Ribs and XO Hot Cross Bao. The char siu was a revelation. One of the owner chefs came and had a chat with us and explained how he was inspired to make the char siu after trying a Malaysian version. XO cooks the pork for many hours by sous vides and then when a ticket arrives blast the pork with a blowtorch and then it hits a hot oven and then a little more charring. I am happy to say it’s the most tender and flavourful char siu I have ever eaten. Just for that dish the meal was worth it. The evening meal was topped off with an Easter inspired dessert, viz., Hot cross bao. For the best description check out the XO Facebook page
I only shot one photograph last night and it was the hot cross bao.
So back to today.
I started with the French toast hot cross bun. I just used hot cross buns from Coles and soaked one in some egg, cream, brown sugar and vanilla extract. I then fried it off in some butter. The streaky bacon was cooked in my benchtop oven with some Canadian maple syrup poured over each rasher.
The label is known as Jasper and Myrtle Chocolates. Li Peng is currently working on a website but she has a Facebook page and an Instagram account which I hope Yummy Lummy readers might consider following.
Peter made hot cross buns which were really good.
I highly recommend Li Peng’s Jasper and Myrtle chocolates
Check out these links for more on Jasper and Myrtle Chocolates
So I ended Good Friday 2016 watching the Brisbane Broncos play the North Queensland Cowboys and ate some slowly roasted beef and coleslaw. The Broncos defeated the Cowboys in a really tight game.