Crunchy almond panettone French toast

Ingredients

·         2 eggs

·         250ml milk

·         1 tsp ground cinnamon

·         3 clementines, 1 zested, 2 peeled and sliced horizontally

·         4 toast-sized slices panettone, about 2cm thick

·         50g flaked almonds

·         knob of butter

·         drizzle of flavourless oil, such as sunflower or vegetable

·         50g pomegranate seeds

·         maple syrup and Greek yogurt, to serve (optional)

Method

1.    In a wide, shallow bowl, whisk the eggs, milk, cinnamon and clementine zest. Add the sliced panettone to the mixture and leave to soak for 5 mins, turning occasionally until all the liquid has been absorbed (alternatively you can wrap the bowl in cling film and chill overnight.)

2.    Scatter the almonds over a plate and carefully dunk in the soaked panettone, pressing to help the almond flakes stick, then turn and stick more to the other side. Heat the butter and oil in a large frying pan (you may need to use two pans if the pieces are quite large.)

3.    When the butter is bubbling, add the panettone and cook over a medium heat for 3-4 mins each side until golden. Serve with pomegranate seeds, clementine slices, and maple syrup and yogurt, if you like.

For more information on how to cook french toast please check out our friends over at My King Cook with great tips and tricks to this amazing breakfast/brunch treat. Click the link below to find out more.

https://mykingcook.com/how-to-make-french-toast/