Panettone French Toast PT10M https://img1.recipesrun.com/201907/2019/1106/8e/7/353127/300x200x50.jpg 2 servings Ingredients: creme fraiche, to serve 20 g unsalted butter 2 tbsp. icing sugar 100 g fresh raspberries 1 Panettone (cut across horizontally) 1/4 tsp. vanilla extract 1 tbsp. caster sugar 40 ml milk 1 egg

Panettone French Toast

By Tracy

2 Person
10 Minutes
0 Calories
I can’t help it: Italian for their Christmas is Panettone. Sure, we also have Pandoro, nougat and regional cakes (like the Gubana in Friuli), but nothing beats a classic Panettone. It was very quick and easy to make and didn’t require any advance prep or cooking skills.

Ingredients

  • creme fraiche, to serve

  • 20 g unsalted butter

  • 2 tbsp. icing sugar

  • 100 g fresh raspberries

  • 1 Panettone (cut across horizontally)

  • 1/4 tsp. vanilla extract

  • 1 tbsp. caster sugar

  • 40 ml milk

  • 1 egg

Method

  • 01
    In a wide, shallow bowl, beat egg, milk, sugar and vanilla. Slice one round of panettone and then cut in half, so you have two half-moon slices.
  • 02
    Place it in the bowl to coat on both sides, leave to soak for a few minutes. Meanwhile, place half the raspberries in a blender with icing sugar. Blend until smooth. Combine with remaining berries and set aside.
  • 03
    Heat the butter in a non-stick frying pan over medium heat. Drain excess egg mixture from the panettone slices and cook for 1-2 minutes each side until golden.
  • 04
    To serve, place one slice on each plate, dust with icing sugar, and top with raspberry compote and a dollop of creme fraiche.

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Panettone French Toast

I can’t help it: Italian for their Christmas is Panettone. Sure, we also have Pandoro, nougat and regional cakes (like the Gubana in Friuli), but nothing beats a classic Panettone. It was very quick and easy to make and didn’t require any advance prep or cooking skills.
01 Information
  • Grade easy
  • Serving 2 servings
  • Prep Time 5 Mins
  • Cook Time 5 Mins
  • Total Time 10 Mins
02 Ingredients
creme fraiche, to serve
20 g unsalted butter
2 tbsp. icing sugar
100 g fresh raspberries
1 Panettone (cut across horizontally)
1/4 tsp. vanilla extract
1 tbsp. caster sugar
40 ml milk
1 egg
03 Method
Step 1
In a wide, shallow bowl, beat egg, milk, sugar and vanilla. Slice one round of panettone and then cut in half, so you have two half-moon slices.
Step 2
Place it in the bowl to coat on both sides, leave to soak for a few minutes. Meanwhile, place half the raspberries in a blender with icing sugar. Blend until smooth. Combine with remaining berries and set aside.
Step 3
Heat the butter in a non-stick frying pan over medium heat. Drain excess egg mixture from the panettone slices and cook for 1-2 minutes each side until golden.
Step 4
To serve, place one slice on each plate, dust with icing sugar, and top with raspberry compote and a dollop of creme fraiche.
04 Author
Tracy Tracy
647 Recipes
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