Using panettone instead of regular bread adds a celebratory touch to an already extravagant breakfast. In this recipe, we use Baker Bleu’s Cherry and Chocolate Panettone, but you could use any others we have in store. It’s light and fluffy, and has just the right amount of fragrant spice.

Serves 4

Ingredients

1 Panettone, sliced horizontally into 2cm rounds
1 egg
40g sugar
250ml milk
1 tablespoon of butter

Optional toppings to serve:

200ml Schultz Pure Cream
1 vanilla pod
Pistachios
Luxardo Maraschino cherries
Escuminac Late Harvest Maple syrup

Method

Slice the panettone horizontally into four round slices, approximately 2-3cm thick.

To make the custard, crack the egg into a mixing bowl, followed by the milk and sugar and whisk to combine.

Briefly dip each panettone slice into the custard, turning as you go to ensure each piece is evenly soaked. Place each piece on a wire rack for 5 minutes to ensure the custard is evenly absorbed (this also prevents the panettone from becoming too soggy).

While you wait, prepare the toppings:

For the cream, whip until soft peaks form. Slice the vanilla pod down its length, scrape out the seeds and gently fold them through the cream. Roughly chop the pistachios.

To cook the French toast, heat a pan to medium to high heat and add a generous spoonful of butter. Once the butter starts to lightly foam, but before it goes brown, add a slice of panettone to the pan.

Turn the heat down slightly and cook until it takes on a golden colour. Gently turn over and fry until cooked the whole way through. Keep warm and repeat with the other panettone slices.

To serve, spoon on the whipped cream and add the toppings of your choice.