Panettone French toast sticks with chocolate dipping sauce recipe
French toast is given a festive makeover in this deliciously warming recipe. Soak thick slices of panettone in an eggy batter infused with clementine and cinnamon. Serve with chocolate sauce for dunking.
See method- Serves 4
- Takes 25 mins
- 629 calories / serving
Ingredients
- 3 large eggs
- 1 clementine, zested and juiced, plus extra zest to garnish (optional)
- ¼ tsp ground cinnamon
- 2tbsp rapeseed oil
- 4 thick slices of classic panettone (about 375g)
- 125g hazelnut chocolate spread
- 50ml whole milk
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Shop ingredientsEach serving contains
- Energy
- 2630kJ 629.0kcal
- Fat
- 33g
- Saturates
- 10g
- Salt
- 0.6g
- Sugars
- 40g
of the Reference intake
Carbohydrate 68.3gProtein 13.8gFibre 4.0g
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- Beat the eggs in a bowl until well mixed. Add the clementine zest and juice and cinnamon; mix well. Heat the oil, 1 tsp at a time, in a frying pan over medium-low heat.
- Dip the panettone slices in the egg mixture, then fry (in batches) for 1-2 mins each side to brown. The sugars in the bread caramelise quickly, so watch closely to avoid burning. Remove and drain on kitchen paper.
- Meanwhile, heat the hazelnut spread and milk in a pan until the spread has softened and the sauce has a smooth consistency.
- Slice each piece of panettone into 4 fingers. Serve the panettone on a platter with the chocolate sauce and top with a sprinkling of extra clementine zest, if using.
- See more Christmas recipes
