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.

Related Tags

Panettone French Toast

4.1

( By Tracy )

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