-
-
Add this recipe to your binder
This recipe is in your binder
-
Panettone French toast sticks with chocolate dipping sauce recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
1 rating
French toast is given a festive makeover in this deliciously warming recipe. Soak thick slices of panettone in an eggy batter infused with clementine and cinnamon. Serve with chocolate sauce for dunking. See method
Ingredients
- 3 large eggs
- 1 clementine, zested and juiced, plus extra zest to garnish (optional)
- ¼ tsp ground cinnamon
- 2tbsp rapeseed oil
- 4 thick slices of classic panettone (about 375g)
- 125g hazelnut chocolate spread
- 50ml whole milk
Each serving contains
-
Energy
2630kj
629kcal
31%
-
Fat
33g
47%
-
Saturates
10g
50%
-
Sugars
40g
22%
-
Salt
0.6g
10%
of the reference intake
Carbohydrate 68.3g
Protein 13.8g
Fibre 4g
Method
- Beat the eggs in a bowl until well mixed. Add the clementine zest and juice and cinnamon; mix well. Heat the oil, 1 tsp at a time, in a frying pan over medium-low heat.
- Dip the panettone slices in the egg mixture, then fry (in batches) for 1-2 mins each side to brown. The sugars in the bread caramelise quickly, so watch closely to avoid burning. Remove and drain on kitchen paper.
- Meanwhile, heat the hazelnut spread and milk in a pan until the spread has softened and the sauce has a smooth consistency.
- Slice each piece of panettone into 4 fingers. Serve the panettone on a platter with the chocolate sauce and top with a sprinkling of extra clementine zest, if using.
See more Christmas recipes