Panettone French toast
Use up your leftover Christmas panettone by making this decadent French toast served with crème fraîche and maple syrup. It's a perfect festive breakfast
- Serves: 4 persons
- 150ml whole milk
- 1tsp mixed spice
- 2tbsp double cream
- 3tbsp brandy
- 40g unsalted butter
- 4tbsp mixed dried fruit
- 4slices panettone (around 320g), cut in half to make 8
- 60g crème fraîche, to serve
- maple syrup, to serve (optional)
- 2tsp icing sugar, to serve
Step 1Tip the eggs, milk, mixed spice, double cream and 1 tbsp brandy into a jug and beat to combine, then pour the mixture into a large, shallow dish.
Step 2Pour the remaining brandy into a cold frying pan along with 15g butter and the mixed fruit. Warm over a low heat for 3-4 mins until the butter has melted and the liquid has thickened slightly. Pour the fruit mixture into a small heatproof bowl and set aside.
Step 3Lay the panettone slices in the egg mixture and flip over to soak. Do this quickly so it doesn’t break apart. Set aside on a plate.
Step 4Melt the remaining butter over a medium-low heat in the frying pan you used earlier, and fry the panettone slices for 3-4 mins on each side until golden and cooked through. It’s easier to do this over a lower heat so the outside doesn’t burn before the centre cooks.
Step 5Divide the slices between four plates, then top with the crème fraîche, mixed fruit, a little maple syrup (if using) and a dusting of icing sugar.