Panettone French Toast PT10M https://img1.recipesrun.com/201907/2019/1106/8e/7/353127/300x200x90.jpg 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. 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

3.7

( By Tracy )

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

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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

647 Recipes

Panettone French Toast

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