Norwegian custard buns
Start your day with these Norwegian custard buns. They make a great breakfast pastry for lazy weekends, and are filled with custard, then coated in desiccated coconut
Panettone French toast
Serves 4
Easy
Prep:
Cook:
Use up your leftover Christmas panettone by making this decadent French toast served with crème fraîche and maple syrup. It's a perfect festive breakfast
Skip to ingredients
- 3 eggs
- 150ml whole milk
- 1 tsp mixed spice
- 2 tbsp double cream
- 3 tbsp brandy
- 40g unsalted butter
- 4 tbsp mixed dried fruit
- 4 slices panettone(around 320g), cut in half to make 8
- 60g crème fraîcheto serve
- maple syrupto serve (optional)
- 2 tsp icing sugarto serve
Nutrition: Per serving
- kcal626
- fat33g
- saturates19g
- carbs62g
- sugars41g
- fibre3g
- protein13g
- salt0.7g
Method
step 1
Tip the eggs, milk, mixed spice, double cream and 1 tbsp brandy into a jug and beat to combine, then pour the mixture into a large, shallow dish.
step 2
Pour the remaining brandy into a cold frying pan along with 15g butter and the mixed fruit. Warm over a low heat for 3-4 mins until the butter has melted and the liquid has thickened slightly. Pour the fruit mixture into a small heatproof bowl and set aside.
step 3
Lay the panettone slices in the egg mixture and flip over to soak. Do this quickly so it doesn’t break apart. Set aside on a plate.
step 4
Melt the remaining butter over a medium-low heat in the frying pan you used earlier, and fry the panettone slices for 3-4 mins on each side until golden and cooked through. It’s easier to do this over a lower heat so the outside doesn’t burn before the centre cooks.
step 5
Divide the slices between four plates, then top with the crème fraîche, mixed fruit, a little maple syrup (if using) and a dusting of icing sugar.
