Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Beat the eggs, brown sugar, vanilla, spice, milk and orange zest together in a shallow bowl with a pinch of salt. Put the hot cross bun halves into the mixture, turning and pressing down until completely covered, and leave to soak for 5-10 minutes or until soft but not completely collapsing.
Meanwhile, remove the remaining peel and pith from the orange using a small serrated knife, then remove the segments leaving the skins behind. Put the segments into a bowl with any juices. Sprinkle over the sugar and Cointreau (if using) and leave to macerate.
Melt the butter in a frying pan over a medium heat until foaming. Remove the bun halves from the egg mixture, allow any excess egg to drip off for a second, then fry in the butter for 2-3 minutes on each side until golden and crisp. Serve on plates, topped with the orange pieces, and a little more icing sugar, if you like.