Panettone French toast

Name: Panettone French toast
Yield: 4
Ingredients: 4 yellow nectarines, halved, stones removed; 1/4 cup (55g) caster sugar; 6 eggs; 2 cups (500ml) milk; 1/4 whole nutmeg, finely grated; 1/2 tsp ground cinnamon; 1/2 panettone loaf (substitute brioche), thickly sliced; 60g unsalted butter, chopped; 1 tbs extra virgin olive oil; Creme fraiche, to serve; Finely chopped pistachios, to serve; Icing sugar, to serve

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https://healthimprovements.info/recipes/panettone-french-toast/o5yia0bh — Panettone french toast

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by Charlotte Binns-McDonald

Dec 22, 2019

Bring a little slice of Italy and France to the brunch table.

4 yellow nectarines, halved, stones removed
1/4 cup (55g) caster sugar
6 eggs
2 cups (500ml) milk
1/4 whole nutmeg, finely grated
1/2 tsp ground cinnamon
1/2 panettone loaf (substitute brioche), thickly sliced
60g unsalted butter, chopped
1 tbs extra virgin olive oil
Creme fraiche, to serve
Finely chopped pistachios, to serve
Icing sugar, to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced. Grease a baking tray and line with baking paper.
2.

Place the nectarines on prepared tray and scatter with 1 tbs sugar. Roast for 25 minutes, or until tender.
3.

To make the French toast, place eggs, milk, nutmeg, cinnamon, a pinch of salt flakes and remaining 2 tbs sugar in a large shallow dish and whisk to combine. Add panettone slices in a single layer and stand, turning panettone halfway, for 6 minutes to soak.
4.

Melt half the butter and half the oil in a large non-stick frypan over medium-high heat. In batches, place panettone in pan and cook for 2 minutes each side, or until golden. Transfer to a plate and cover with foil. Repeat with remaining butter, oil and panettone. Divide panettone among serving plates and top with creme fraiche and nectarine. Scatter with pistachios, dust with icing sugar and drizzle with nectarine roasting juices to serve.