Panettone French Toast
- 4 x 2.5cm-thick slices Panettone, paper removed (alternatively use brioche)
- 4 eggs
- 85ml milk
- 1 tablespoon icing sugar (confectioners' sugar), plus extra to dust
- 2 tablespoons unsalted butter or margarine
- Maple syrup, to serve
- 125g Blueberries and 250g strawberries, to serve
- 300ml thickened cream (whipping cream)
- 20g icing sugar (confectioners' sugar), sifted plus extra to serve
- 20g instant skim milk powder
- 1 vanilla bean, split lenthways and seeds removed (alternatively 1 teaspoon vanilla bean paste)
- Zest of 1 orange
To make the Crema Chantilly, place the thickened cream in a bowl. Add the sifted icing sugar (confectioners’ sugar), instant skim milk powder, vanilla bean seeds (or vanilla bean paste) and orange zest. The skim milk powder is used to stabilize the whipped cream. Use an electric mixer or hand beater to beat until stiff peaks form. Refrigerate until ready to use.
Tip: If cooking this recipe for breakfast, whip the cream the night before and refrigerate.
To make the French toast batter, place the eggs, milk and icing sugar in a large bowl. Add 75g of the Crema Chantilly to the French toast batter. Whisk until well combined.
Arrange the blueberries and strawberries on 4 serving plates. Dust icing sugar over the blueberries and strawberries. Place a heaped tablespoonful of the Crema Chantilly onto each serving plate.
Dip 2 of the Panettone slices in the French toast batter to evenly coat each side. Heat 1 tablespoon of the unsalted butter or margarine in a large frying pan over medium heat until melted. Add the 2 slices of soaked Panettone and cook for 1 to 2 minutes on each side or until golden. Transfer the Panettone French Toast to the serving plates with fruit and Chantilly cream. Heat 1 more tablespoon of unsalted butter or margarine. Repeat with the remaining Panettone and French toast batter.
To serve, drizzle maple syrup over the Panettone French Toast – buon appetito.
