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Crunchy almond panettone French toast

Crunchy almond panettone French toast

A star rating of 3.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal1000
fat47g
saturates19g
carbs111g
sugars58g
fibre7g
protein29g
salt1.1g
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Ingredients

  • 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)

Method

  • 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.)

  • 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.)

  • 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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