Documenting our disastrous move from leafy north London to the grungy south...

Monday, 30 December 2013

Panettone French Toast Havoc

• 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

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!

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