Panettone French Toast With Berries And Cinnamon Toasted Pecans

Recipe Panettone French Toast With Berries And Cinnamon Toasted Pecans


    • 6 eggs
    • 2 cups milk
    • 2 tbsp caster sugar
    • ½ tsp ground nutmeg
    • ½ tsp ground cinnamon
    • Panettone loaf (8 thick slices)
    • 1 tbs Cobram Estate Olive Oil
    • 75g unsalted butter, chopped
    • Meander Valley Crème Fraiche, to serve
    • Honey, to serve
    • Cinnamon toasted pecans
    • 1 cup whole pecans
    • 3 tbsp brown sugar
    • ½ tsp ground cinnamon
    • Mixed berries
    • 1 tsp honey
    • 1 tbsp apple juice
    • 1½ cups strawberries and raspberries, chopped

      Serves 4 | Cooking time 1 hour 20 mins


      1. Preheat oven to 100°C. Place eggs, milk, sugar, nutmeg, cinnamon and a pinch of salt in a bowl and whisk to combine. Pour mixture into a large baking tray, place slices of panettone in tray, turning once and allowing enough time for mixture to absorb.
      2. Place pecans in a small frying pan, toast for 2 mins at a medium heat stirring regularly. Add brown sugar and cinnamon. Cook for an additional 2 mins, stirring regularly allowing melted sugar to coat the pecans. Remove from heat and set aside
      3. Mix together honey and apple juice, stir through berries and set aside.
      4. Add half the oil and butter to a large non-stick frypan over medium heat. Once the butter is melted place 4 slices of panettone in the pan and cook for 2 mins each side or until golden. Transfer to a plate and place in warm oven.
      5. Repeat with remaining slices of panettone.
      6. Place two slices of French toast on each plate. Top with pecans, berries, Crème Fraîche and drizzle with honey.