Christmas isn’t here yet, but I have already eaten my fair share of Panettone…

Panettone French Toast with Raspberry Compote, Red Currants and Crème fraîche

I can’t help it: I am Italian and for us Christmas is Panettone. Sure, we also have Pandoro, nougat and regional cakes (like the Gubana in Friuli), but nothing beats a classic Panettone.

And I mean the sweet bread loaf with raisins and candied fruit (save the chocolate chips for your cookies)! It doesn’t even have to be a fancy artisanal one (tastier, but pricey), I am perfectly happy with panettone from the supermarket.

I may even start dreaming about panettone soon…in fact on Sunday morning I woke up thinking about the half panettone I had in the kitchen, left over from a house party. I was probably a little bit hangover and somehow an idea formed in my mind: Panettone French Toast.

By that point, I couldn’t sleep anymore. I had to make it.

Panettone French Toast with Raspberry Compote, Red Currants and Crème fraîche

I found several recipes online and adapted one from Taste Australia. It was very quick and easy to make, and didn’t require any advance prep or cooking skills.

So now you know what I’m going to have for breakfast on Boxing Day. What about you? ;)

Panettone French Toast with Raspberry Compote, Red Currants and Crème fraîche

Ingredients

Serves two (one slice each)

  • 1 egg
  • 40ml milk
  • 1 tbsp caster sugar
  • 1/4 tsp vanilla extract
  • 1 round of Panettone (cut across horizontally), 2cm-thick
  • 100g fresh raspberries
  • 2 tbsp icing sugar
  • 20g unsalted butter
  • crème fraîche, to serve

Preparation

In a wide, shallow bowl, beat egg, milk, sugar and vanilla. Slice one round of panettone and then cut in half, so you have two half-moon slices.

Panettone French Toast with Raspberry Compote, Red Currants and Crème fraîche

Place it in the bowl to coat on both sides, leave to soak for a few minutes.

Panettone French Toast

Meanwhile, place half the raspberries in a blender with icing sugar. Blend until smooth. Combine with remaining berries and set aside.

Heat the butter in a non-stick frying pan over medium heat. Drain excess egg mixture from the panettone slices and cook for 1-2 minutes each side until golden.

Panettone French Toast with Raspberry Compote, Red Currants and Crème fraîche

To serve, place one slice on each plate, dust with icing sugar, and top with raspberry compote and a dollop of crème fraîche.

Panettone French Toast with Raspberry Compote, Red Currants and Crème fraîche

Looking for original ways to use leftover Panettone? Try this Zuccotto Cake recipe!

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