Panettone French Toast
Course: baking
Cuisine: French
Keyword: bostock, breakast
Prep Time: 30 minutes minutes
Cook Time: 15 minutes minutes
Servings: 22
Calories: 240kcal
Cost: $21
The ultimate Bostock
Print Recipe
Equipment
- 2 Baking trays
- 1 Sautoir
- 1 Piping bag
- 1 Plain open piping tip
- 1 Sieve
Instructions
Panettone French Toast
- Make the almond syrup – keep warm.
- Cut panettone into 1-inch/2.5cm thick slices. Trim off the edges if desired.
- Give each panettone slice a quick dive into the warm almond syrup. Arrange them onto 2 baking trays.
- Pipe out almond cream or spread it out with an offset spatula. Save leftover almond cream for later use (it can be kept frozen for awhile).
- Top toasts with the nuts mixture. At this juncture, the panettone toasts can be stored in the refrigerator for a couple of days or kept frozen for up to 3 months.
Baking
- Preheat fan oven to 340ºF/170ºC. Bake panettone French toast for 22 minutes. Dust with powdered sugar if desired. Enjoy!
Nutrition
Serving: 100g | Calories: 240kcal