Panettone French Toast Havoc

Ingredients 
• 1 x Paul Hollywood Panettone - sliced thickly
• 6 eggs
• splash of full cream milk (it is Christmas after all!)
• juice and zest of 1 orange

Method
Whisk the eggs, milk, zest and orange juice in a large bowl. Pre-heat the oven to 100-120 degrees. Put a frypan (or two if your cooking for your whole family) on to heat up, with a little oil brushed in the pan. Quickly dip the sliced Panettone into the egg mixture and pop straight into a hot frypan. Cook for approx 1-2 minutes, then flip carefully. Repeat with the remaining Panettone, and keep the cooked French toast in a low oven to keep warm.

Serve with lots of maple syrup and a strong coffee... or a glass of bubbly!

Panettone Havoc

L decided that he wanted to start a new tradition this Christmas and the recipe included Panettone. Normally I'd just pop out and buy one, but we had just watched The Great British Bakeoff Christmas Masterclass and Paul Hollywood had made one, so we carefully read the recipe and got baking!

You can find the recipe here - but just be sure to allow lots of time for resting and follow all of the instructions! We didn't have a panettone tin (which is a really tall cake tin) so we improvised and cooked it in a pudding bowl - i put paper up the sides so it could rise, but we had a little issue with the collapsing panettone. L rescued it by chopping the top off and cooking seperately - crisis averted! 

Here's how we got on...

Clockwise from top left: using dough hooks for the first time; stirring; cutting that first slice; fresh baked Panettone with jam and tea

Find out how our new Christmas breakfast tradition of Panettone French Toast went in my next post.