Crunchy almond panettone French toast
By Cassie Best
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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Prep:15 mins
Cook:8 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 1000
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fat 47g
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saturates 19g
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carbs 111g
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sugars 58g
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fibre 7g
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protein 29g
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salt 1.1g
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
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.)
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.)
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.
