Panettone French Toast with Chantilly Cream
Is it dessert? Is it breakfast? Is it a great way to use up leftover panettone? Honestly, it can be all three! This versatile dish sees the Italian Christmas favourite sandwiched together with Chantilly cream and topped with summer fruits.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- 4 slices of panettone, cut 2-centimetres thick
- 3 eggs
- 80 mL cream
- 80 mL milk
- 2 tbsp caster sugar
- ½ tsp vanilla extract
- 40 g unsalted butter
For the Chantilly Cream
- 300 mL cream
- 1 tsp vanilla extract
- 1 tbsp caster sugar
To serve
- Blackcurrants
- Cherries
- Icing sugar, to dust
How do I make it?
- Beat eggs, cream, milk, sugar and vanilla together in a wide, shallow bowl. Add panettone and leave to soak in the batter for 5 minutes, ensuring it is fully coated.
- Heat 20 g butter in a non-stick frying pan over medium heat. Remove half the panettone slices from the batter and add to the pan, cooking for 2 minutes per side, or until it is richly golden. Repeat for the remaining butter and panettone.
- Meanwhile prepare the Chantilly cream by whipping the cream, vanilla, and caster sugar together with an electric mixer until stiff peaks form.
- To serve, spoon or pipe cream on top of one slice of panettone and then top with a second slice. Place blackcurrants and cherries in the centre of the top slice and pipe additional cream around the edges.
- Dust liberally with icing sugar, scatter berries around the base, and serve immediately.
