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–+ servings

Panettone French Toast

Course: baking
Cuisine: French
Keyword: bostock, breakast
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 22
Calories: 240kcal
Cost: $21
The ultimate Bostock

Equipment

  • 2 Baking trays
  • 1 Sautoir
  • 1 Piping bag
  • 1 Plain open piping tip
  • 1 Sieve

Ingredients

  • 1 ea. A few days old panettone Recipe
  • 1 ea. Almond cream Recipe
  • 1 ea. Almond syrup Recipe

Toppings

  • 70 g Sliver almonds
  • 70 g Whole almonds crushed
  • 70 g Hazelnuts crushed

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
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