Sticky Bun French Toast
- 3 tablespoons soft (spreadable) cream cheese
- 2 teaspoons maple syrup, plus extra for topping
- 1 pinch ground cinnamon
- 2 day-old cinnamon sticky buns
- 1/4 cup chocolate chips
- Butter or vegetable oil (or both), for cooking
- 1 egg
- 1/2 cup semi-skimmed milk
Preheat the oven to 170°C.
Beat the cream cheese with the 2 tsp of maple syrup and cinnamon until smooth. Trim the top and bottom off of each of the sticky buns so that they are about 2-inches tall, and slice the sticky bun almost in half horizontally, but not cutting all the way through. Spread the cream cheese inside each cut and sprinkle with chocolate chips.
Heat an oven-proof skillet on medium and lightly grease with butter and/or oil. Whisk the egg and milk together and dip the stuffed sticky buns into the egg mixture on both sides. Cook the French toast for about 4 minutes on each side. After flipping the French toast over, place it in the oven and bake for 5-8 minutes, until the chocolate in the centre has melted. Serve immediately with maple syrup or for a more decadent treat, serve with a scoop of ice cream and a drizzle of maple syrup.