Crunchy almond panettone French toast

Crunchy almond panettone French toast

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(1 ratings)

Prep: 15 mins Cook: 8 mins

Easy

Serves 2

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

Nutrition and extra info

Nutrition: per serving

  • kcal1000
  • fat47g
  • saturates19g
  • carbs111g
  • sugars58g
  • fibre7g
  • protein29g
  • salt1.1g
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Ingredients

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp ground cinnamon
  • 3 clementines, 1 zested, 2 peeled and sliced horizontally
    Clementines

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 4 toast-sized slices panettone, about 2cm thick
    Panettone

    Panettone

    pan-it-oh-nay

    Tall, golden, enriched brioche-like bread that can be plain or

  • 50g flaked almonds
  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • drizzle of flavourless oil, such as sunflower or vegetable
  • 50g pomegranate seeds
  • maple syrup and Greek yogurt, to serve (optional)
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

Method

  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.)

  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.)

  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.

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Comments, questions and tips

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beckys86
2nd Jan, 2017
2.55
The panettone was almost disintegrating after 2 mins of soaking (even though they were good chunky slices) so I cooked it straight away without almond coating but it was quite soggy even once crispy on the outside. I put the almonds and clementines on when serving and they were nice. Overall was an ok dish but wouldn't buy panettone especially for it!
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