
Crunchy almond panettone French toast
- Cassie Best
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Serves 2
Easy
Prep: 15 mins
Cook: 8 mins
A star rating of 3.5 out of 5.2 ratingsRate
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If you're wondering what to do with your panettone leftovers, we've got the answer. It makes wonderful French toast as well as bread & butter pudding
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Ingredients
Nutrition
Units:
MetricUS
-
2 eggs
-
250ml milk
-
1 tsp ground cinnamon
-
3 clementines
1 zested, 2 peeled and sliced horizontally
-
4 toast-sized slices panettone
about 2cm thick
-
50g flaked almonds
-
knob of butter
-
drizzle of flavourless oil
such as sunflower or vegetable
-
50g pomegranate seeds
-
maple syrup
and Greek yogurt, to serve (optional)
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Nutrition: per serving
- kcal1000
- fat47g
- saturates19g
- carbs111g
- sugars58g
- fibre7g
- protein29g
- salt1.1g
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Method
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step 1
In a wide, shallow bowl, whisk the eggs, milk, cinnamon and clementine zest. Add the sliced panettone to the mixture and leave to soak for 5 mins, turning occasionally until all the liquid has been absorbed (alternatively you can wrap the bowl in cling film and chill overnight.)
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step 2
Scatter the almonds over a plate and carefully dunk in the soaked panettone, pressing to help the almond flakes stick, then turn and stick more to the other side. Heat the butter and oil in a large frying pan (you may need to use two pans if the pieces are quite large.)
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step 3
When the butter is bubbling, add the panettone and cook over a medium heat for 3-4 mins each side until golden. Serve with pomegranate seeds, clementine slices, and maple syrup and yogurt, if you like.
Recipe from Good Food magazine, December 2016
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A star rating of 3.5 out of 5.2 ratings
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