Panettone French toast
Peaches, melted chocolate & ice cream
Panettone French toast
Peaches, melted chocolate & ice cream
Serves 6
DifficultyNot too tricky
Nutrition per serving
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Calories 290 15%
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Fat 15.1g 22%
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Saturates 8g 40%
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Sugars 22.7g 25%
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Salt 0.4g 7%
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Protein 8g 16%
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Carbs 31.6g 12%
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Fibre 0.6g -
Of an adult's reference intake
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Ingredients
- 2 x 2 cm-think round slices of a large panettone
- 1 knob of soft unsalted butter
- 4 large free-range eggs
- 1 teaspoon vanilla bean paste
- 1 teaspoon icing sugar , plus extra for sprinkling
- 1 x 415 g tin of peach halves in juice
- 100 g quality milk or dark (70%) chocolate
- vanilla ice cream , to serve
- optional: amaretto, vin santo, Baileys
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Method
TO SERVE Preheat the grill to medium. Slice two thick rounds of panettone. Get a non-stick pan with the same diameter and rub the soft butter all over the base. Beat the eggs with the vanilla paste and icing sugar in a shallow bowl, then dip one of the panettone slices in the eggy mixture until well soaked on both sides. Quickly and confidently transfer to the cold buttered pan.
Drain the peaches and finely slice, then lay across the eggy panettone in the pan. Snap up and scatter over the chocolate. At this point, I’ve been known to add a little swig of amaretto, vin santo or Baileys. Dip the second slice of panettone in the eggy mixture, then pour any excess egg over the chocolate and peaches. Sit the second panettone slice on top, and press down gently to compact so the egg is absorbed everywhere – don’t worry if the panettone tears, just patch it up, it’s all going to cook into one batch of deliciousness.
Place the pan on a medium heat for 3 minutes, to encourage a nice, crispy bottom, then sprinkle with a little extra icing sugar and pop under the grill for 10 minutes, or until the top is beautifully golden – keep an eye on it. Safely and confidently tip the panettone French toast sandwich on to a board, and sift over a final extra dusting of icing sugar from a height. Wedge it up and serve hot or warm, with scoops of vanilla ice cream. Heaven.
Drain the peaches and finely slice, then lay across the eggy panettone in the pan. Snap up and scatter over the chocolate. At this point, I’ve been known to add a little swig of amaretto, vin santo or Baileys. Dip the second slice of panettone in the eggy mixture, then pour any excess egg over the chocolate and peaches. Sit the second panettone slice on top, and press down gently to compact so the egg is absorbed everywhere – don’t worry if the panettone tears, just patch it up, it’s all going to cook into one batch of deliciousness.
Place the pan on a medium heat for 3 minutes, to encourage a nice, crispy bottom, then sprinkle with a little extra icing sugar and pop under the grill for 10 minutes, or until the top is beautifully golden – keep an eye on it. Safely and confidently tip the panettone French toast sandwich on to a board, and sift over a final extra dusting of icing sugar from a height. Wedge it up and serve hot or warm, with scoops of vanilla ice cream. Heaven.
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited