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Panettone French toast recipe

Panettone French toast

Created by The Tesco Recipes team

Inspired by sweet pancakes with bacon and maple syrup, is this decadent French toast twist that's the ultimate festive brunch. The finishing touch is the zesty berry compote and it's all ready in just half an hour.

See method
  • Serves 6
  • Takes 30 mins
  • 558 calories / serving

    Ingredients

    • 12 rashers smoked streaky bacon
    • 2 tbsp maple syrup, plus extra to drizzle (optional)
    • 4 large eggs
    • 2 tbsp milk​
    • ½ tbsp icing sugar, plus extra to garnish
    • 20g butter
    • 12 slices Tesco Finest cranberry & orange pane-toastie (from a 500g loaf)
    • 4 tbsp reduced-fat crème fraîche

    For the compote

    • 2 oranges, zested and juiced
    • 125g fresh or frozen cranberries
    • 50g granulated sugar
    • 1 cinnamon stick

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    Each serving contains

    Energy
    2335kJ 558.0kcal
    28%
    Fat
    27g
    high38%
    Saturates
    13g
    high66%
    Salt
    1.7g
    medium29%
    Sugars
    37g
    high41%

    of the Reference intake

    Carbohydrate 59.6gProtein 17.9gFibre 3.6g

    Method

    1. Heat the compote ingredients (saving a little zest) in a pan over a medium-high heat for 5-6 mins until the sugar has dissolved and the cranberries are beginning to soften. Set aside to cool.
    2. Preheat the grill to medium-high and lay the bacon on a nonstick baking tray. Grill for 6-8 mins, flipping halfway. Brush both sides with maple syrup, then grill for 1-2 mins more to crisp up. Set aside.
    3. Meanwhile, beat the eggs, milk and icing sugar in a wide bowl. Melt a little of the butter in a pan over a medium-high heat, then dip 3 pane-toastie slices in the beaten egg, submerging for 5 secs on each side. Fry for 2-3 mins each side or until crisp and golden. Transfer to a plate and stack to keep warm, then repeat with the remaining pane-toastie slices.
    4. Divide the toasts among plates, then top with a dollop of crème fraîche, the cranberry compote and the crispy bacon. Garnish with the reserved icing sugar and orange zest to serve.
    • Tip: The cranberry compote can be made up to 3 days ahead: keep chilled in an airtight container and reheat to serve.

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