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Panettone French Toast

2 servings
Easy
20
This French toast recipe is perfect for using up left over panettone and turning it into a festive brunch!
Ingredients
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Ingredients

For the French Toast
about 500 gPanettone (4 thick slices)
3Large Eggs
100 mlWhole Milk
50 mlDouble Cream
1 tspTaylor & Colledge Vanilla Bean Paste
15 mlVegetable Oil (1tbsp)
To Serve
150 mlDouble Cream (extra thick or whipped)
about 30 gPomegranate Seeds
1 gOrange Zest (zest of 1 orange)
25 gFlaked Almonds
30 mlMaple Syrup (2tbsp)
1

Pop the eggs, milk, cream and Vanilla Bean Paste in a large bowl and whisk together until all combined. Pour into a large shallow bowl (big enough to fit a slice of panettone in). One at a time dip the slices of panettone into the egg mixture and leave on each side for about 30 seconds. 

2

Whilst your panettone is soaking, heat a large frying pan with the oil over a medium heat. Once your pan and oil is hot, add a slice of soaked panettone and fry on each side for about 1-2 minute until golden and slightly crispy. 

3

Pop onto a lined baking tray and place in the oven on a low heat to keep warm whilst you fry the other slices.

4

Once your panettone French toast is ready pop onto a plate and top with a dollop of cream, sprinkling of flaked almonds, pomegranate seeds and orange zest. Finally finish with a drizzle of maple syrup and ta-dah your festive brunch is ready to serve and tuck into!