Recipes
Panettone French toast with mixed berries and Greek-style yogurt
An indulgent dish of Italian fruit bread soaked in creamy vanilla egg custard, fried, then served with fresh fruit and a zesty yogurt – cook
An indulgent dish of Italian fruit bread soaked in creamy vanilla egg custard, fried, then served with fresh fruit and a zesty yogurt – cook
(15 votes)
Cook: 3 Mins
Serves: 4
Price: £1.40 per serving
Nutritional Information
Each 266g serving contains
Energy
1625kj
388kcal
1625kj
388kcal
19%
Fat
24.2g
24.2g
High
35%
35%
Saturates
13.8g
13.8g
High
69%
69%
Sugars
20.7g
20.7g
Med
23%
23%
Salt
0.48g
0.48g
Low
8%
8%
of your reference intake.
Typical energy values per 100g:
611kj/146kcal
Typical energy values per 100g:
611kj/146kcal
Ingredients
3 large eggs, beaten
200ml whole milk
½tsp vanilla extract
40g unsalted butter
4 slices Il Vecchio Forno Classic Panettone
200g Asda Fat Free Greek Style Yogurt
Zest 1 orange
1tbsp clear honey
½tsp cinnamon, plus extra to dust
40g pomegranate seeds
150g blackberries
75g blueberries
Method
1
For the custard, mix together the eggs, milk and vanilla extract.
2
Melt a little of the butter in a large nonstick frying pan over a medium heat. Dunk 1 slice of panettone into the custard to soak, then cook for 2-3 mins on each side, until golden.
3
Repeat with the remaining butter, panettone and custard, keeping the cooked slices warm in a low oven. If making ahead, allow to cool then store, covered, in the fridge for up to 1 day.
4
Put the yogurt into a bowl and mix in ½ the orange zest. Loosely stir through the honey and cinnamon until rippled, but don’t combine completely.
5
Transfer the warm French toast to a serving plate. If made ahead, heat the slices under the grill for 1-2 mins each side until piping hot. Scatter over the fruits, dollop on the yogurt, dust with the extra cinnamon, and sprinkle with the remaining zest to serve.