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–+ servings

Panettone French Toast

The ultimate Bostock
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Prep Time 30 minutes
Cook Time 15 minutes
Servings: 22
Course: baking
Cuisine: French
Calories: 240
Ingredients Equipment Method Nutrition Video

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

Equipment

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

Method
 

Panettone French Toast
  1. Make the almond syrup – keep warm.
  2. Cut panettone into 1-inch/2.5cm thick slices. Trim off the edges if desired.
  3. Give each panettone slice a quick dive into the warm almond syrup. Arrange them onto 2 baking trays.
  4. 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).
  5. 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
  1. Preheat fan oven to 340ºF/170ºC. Bake panettone French toast for 22 minutes. Dust with powdered sugar if desired. Enjoy!

Nutrition

Serving: 100gCalories: 240kcal

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