INGREDIENTS

6 hot cross buns
3 eggs
1/3 cup almond milk
2 tablespoons brown sugar
2 teaspoons vanilla extract
100g Green & Black’s Organic dark chocolate, broken into cubes, extra for grating
dollop cream

Poached pears
3 cups water
3 buerre bosc pears
1 cup brown sugar
1 cinnamon stick

TO MAKE

To make the poached pears, add the water, brown sugar and cinnamon to a large saucepan over low heat. Stir liquid for a few minutes, until the sugar has dissolved. Cut the pears into thick wedges and remove the core, before adding to the saucepan and stirring to combine. Cover and cook for 10–15 minutes or until the pears are tender.

Cut each bun into three slices, from side to side. Press a cube (or two) of chocolate into one slice and top with a second slice, repeating until the cross-topped slice is pressed on top and thoroughly squished.

Meanwhile, lightly beat the egg, milk, brown sugar and vanilla together in a bowl. Dip each hot cross bun stack into the egg mixture to coat, flipping at least once so to not let the stack soak. Repeat with all stacks.

Heat a little butter in a frying pan over medium heat and fry each stack for around four minutes each side, or until sufficiently browned. Serve the French toast with the poached pears, a dollop of cream and a grating of chocolate on top.