Panettone French Toast with Christmas Spiced Syrup


Panettone French Toast with Christmas Spiced Syrup


For the Christmas Spice Syrup

250ml water
200g dark brown sugar
30ml whipping cream
½ Tsp. ground cinnamon
¼ Tsp. ground cloves

For the French toast

1 (500g) loaf panettone bread, baking paper removed
6 large eggs
350ml whole milk
50ml sugar
30g unsalted butter

Icing sugar and fresh nutmeg, for dusting
Fresh berries, to serve


For the syrup:

Add the water and brown sugar to a medium saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Once the sugar is gone, boil for a further 10 minutes to reduce.

Remove from the heat and whisk in the cream, cinnamon and cloves. Keep the syrup warm. (The syrup can be made one day ahead. Cool, then cover and refrigerate. Rewarm before serving.)

For the French toast:

Preheat the oven to a low heat (to keep the toast warm)

Trim the bottom crust of the panettone. Then slice crosswise into six (2cm thick) round slices (reserve the top piece for toast).

Add the eggs to a large bowl and whisk until blended. Add the milk and sugar then whisk again until well mixed.

Melt one tablespoon of butter on a large non-stick griddle over medium heat. Dip three slices of panettone into the egg mix, turning to allow both sides to absorb the mix. Griddle the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side.

Transfer the French toast to a baking tray and keep them warm in the oven. Repeat with the remaining butter, panettone slices and mix.

Transfer the French toast to warm plates. Lightly dust with the icing sugar and a grating of fresh nutmeg, then drizzle with the warm Christmas Spiced syrup and scatter with berries to serve.

Products used

MasterClass Cast Aluminium 28cm Grill Pan
Home Made Traditional Stoneware 24cm Mixing Bowl
MasterClass 31cm Aerating Ball Whisk
MasterClass Heat Resistant Non-Stick Slotted Turner
KitchenCraft Stainless Steel Nutmeg and Spice Grater