Hazelnut & chocolate butter
A delicious treat to spread on your toast, blended from hazelnuts, maple syrup and cocoa
Crunchy almond panettone French toast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 eggs
- 250ml milk
- 1 tsp ground cinnamon
- 3 clementines1 zested, 2 peeled and sliced horizontally
- 4 toast-sized slices panettoneabout 2cm thick
- 50g flaked almonds
- knob of butter
- drizzle of flavourless oilsuch as sunflower or vegetable
- 50g pomegranate seeds
- maple syrupand Greek yogurt, to serve (optional)
Nutrition: per serving
- kcal1000
- fat47g
- saturates19g
- carbs111g
- sugars58g
- fibre7g
- protein29g
- salt1.1g
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.
