Panettone French Toast

Whether you’re looking for a brunch on Christmas morning or need to use up your panettone post festive season, this breakfast is sure to be a crowd pleaser!

Prep and cook time: 10 mins

Serves 1


  • 1 slice of panettone
  • 2 eggs
  • 80ml milk
  • 60ml double cream
  • 1 tsp vanilla extract
  • 2 tbsp vegetable oil
  • 1/2 orange, zest & juice
  • 1 tsp icing sugar
  • 1 tsp maple syrup
  • 10g dried cranberries


  1. Cut a slice of panettone and cut in half to create two triangles.
  2. In a shallow bowl add in the eggs, milk, 40ml of double cream and vanilla extract. Whisk together with a fork.
  3. Taking one half of the brioche, dip in the egg mixture for 30 seconds and then flip it over. Repeat on the other slice.
  4. Meanwhile heat the oil, over a medium heat fry the bread for two minutes on each side or until golden brown.
  5. While the french toast is frying, in a separate bowl. Whisk together the remaining cream, icing sugar, 1/4 orange zest and a small squeeze of the orange juice. Whisk until thick.
  6. It’s time to plate up! Put the french toast on a plate, drizzle the maple syrup over, scatter the dried cranberries and 1 tsp of your orange cream. If you have some zest left on the orange you can scatter that over too.
  7. Enjoy! You’re well and truly setup for the day now.

Kitchen dance


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