Panettone French ToastPT10Mhttps://img1.recipesrun.com/201907/2019/1106/8e/7/353127/300x200x50.jpg2 servings
Ingredients:
creme fraiche, to serve20 g unsalted butter2 tbsp. icing sugar100 g fresh raspberries1 Panettone (cut across horizontally)1/4 tsp. vanilla extract1 tbsp. caster sugar40 ml milk1 egg
Panettone French Toast
By Tracy
2Person
10Minutes
0Calories
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.
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
Gradeeasy
Serving
2 servings
Prep Time5 Mins
Cook Time5 Mins
Total Time10 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.