Baked Panettone French Toast with Clementines & Cranberries Recipe

Ingredients

500g classic panettone
2 tbsp ghee
4 large eggs
200ml full cream milk
2 tsp vanilla extract
1 tsp ground cinnamon, plus extra for dusting
4 clementines
25g salted pistachios
50g dried cranberries
Greek style yogurt, to serve

Prep: 20 mins | Cook: 30 mins

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Method

1. Slice the panettone into 4 rounds, then slice them in half, so you have 8 half-moons. If you have time, lay the slices out on a board or wire rack, pop them on a table or your kitchen counter and leave them overnight to go stale.

2. Preheat your oven to 190°C/Fan 170°C/Gas 5. Grease a large baking tray, or 2 medium trays, with the ghee. Set aside. Crack the eggs into a large, shallow bowl and whisk with a fork to break up the yolks and whites. Add the milk, vanilla extract and ground cinnamon whisk again. Finely grate in the zest from 2 of the clementines. Whisk again to mix.

3. Dip the slices of panettone in the egg and milk mixture to coat both sides and place on the baking tray. Slide into the oven and bake for 15 mins, then take the tray out of the oven and flip the slices of French toast over. Bake for a further 15 mins till crisp and golden brown on both sides. If you're using 2 trays, swap them over in the oven halfway through cooking.

4. Meanwhile, peel the clementines and slice them into 3-4 rounds each. Shell the pistachios and roughly chop them. Roughly chop the dried cranberries.

5. Transfer the baked panettone French toast to 4 warm serving plates. Top with spoonfuls of Greek yogurt, the clementines, dried cranberries and pistachios. Serve straight away.