Hot Cross Bun French Toast with Saffron Syrup

1. Bloom the saffron by grinding it with a pestle and mortar. Place the crushed saffron in a small bowl with ice and let it melt completely, about 45 minutes.

2. To make the syrup, combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a boil. Reduce the heat and simmer for 10 minutes.

3. Add the bloomed saffron to the syrup and simmer for another minute. Remove from the heat and set aside.

4. In a medium saucepan, combine the milk, cream, sugar, cinnamon, cloves, and nutmeg. Stir until the sugar dissolves, then remove from the heat and let cool for 10 minutes.

5. Arrange the hot cross buns in a shallow dish and pour over the spiced milk mixture. Let them soak for 10 minutes, flipping halfway through to ensure even absorption.

6. Heat the butter in a large frying pan over medium heat. Dip each soaked bun in the beaten egg, then fry in batches until golden and crisp on both sides. Keep warm in a low oven while cooking the rest.

7. Gently warm the saffron syrup before serving. Drizzle over the French toast and enjoy!