It doesn't get much better than some indulgent French toast for breakfast - except for when you make a Christmas version.
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Category
Breakfast
Servings
8
Prep time
30 minutes
Cook time
20 minutes
It doesn't get much better than some indulgent French toast for breakfast - except for when you make a Christmas version.
Ingredients
- 1 x Panettone, sliced into 2cm (about 0.8 inch) half moons
- 2 eggs
- 250ml (about 1 cup) milk
- 3 tbsp brown sugar
- 1/4 tsp grated nutmeg
- 1 tsp cinnamon
- 800g (about 1.76 lbs) fresh berries (e.g., blueberries and raspberries)
- 3 tbsp caster sugar
- 300ml (about 1.25 cups) whipping cream
- 1 vanilla pod
- 1 tbsp icing sugar
- 3 tbsp unsalted butter
Directions
In a bowl, whisk together the eggs, milk, brown sugar, nutmeg, and cinnamon until well combined.
- In a separate bowl, mix the fresh berries with the caster sugar and set aside at room temperature for about 25 minutes to macerate.
- In another bowl, combine the whipping cream, vanilla pod (split and seeds scraped), and icing sugar. Whisk until the mixture forms soft peaks.
- Heat a large frying pan over medium-high heat. Melt about 1 tablespoon of butter in the pan. Dip each panettone slice into the egg mixture, ensuring both sides are well coated (but don't leave them in too long). Fry for 3-4 minutes on each side, or until golden brown.
- Before serving, give the berry mixture a final stir, lightly mashing about a third of the berries to release their juices.
- To plate, place a piece of the cooked panettone on a plate. Top with a generous spoonful of the berry mixture, ensuring some of the berry liquid is included, and add a dollop of the whipped cream.
- Serve immediately and enjoy!
