Panettone French toast with mixed berries and Greek-style yogurt

Panettone French toast with mixed berries and Greek-style yogurt

An indulgent dish of Italian fruit bread soaked in creamy vanilla egg custard, fried, then served with fresh fruit and a zesty yogurt – cook

, 28 October 2020

(14 votes)

Panettone French toast with mixed berries and Greek-style yogurt

  • 3 Mins

  • Serves: 4

  • Price: £1.40 per serving

Nutritional Info
Each 266g serving contains

  • Energy

    1625KJ

    388KCAL

    19%

  • Fat

    24.2g

    high

    35%

  • Saturates

    13.8g

    high

    69%

  • Sugars

    20.7g

    med

    23%

  • Salt

    0.48g

    low

    8%
of your reference intake.
Typical energy values per 100g: 611kJ/146kcal.
Ingredients
  • 3 large eggs, beaten
  • 200ml whole milk
  • ½tsp vanilla extract
  • 40g unsalted butter
  • 4 slices Il Vecchio Forno Classic Panettone
  • 200g Asda Fat Free Greek Style Yogurt
  • Zest 1 orange
  • 1tbsp clear honey
  • ½tsp cinnamon, plus extra to dust
  • 40g pomegranate seeds
  • 150g blackberries
  • 75g blueberries
Method

  • For the custard, mix together the eggs, milk and vanilla extract.

  • Melt a little of the butter in a large nonstick frying pan over a medium heat. Dunk 1 slice of panettone into the custard to soak, then cook for 2-3 mins on each side, until golden.

  • Repeat with the remaining butter, panettone and custard, keeping the cooked slices warm in a low oven. If making ahead, allow to cool then store, covered, in the fridge for up to 1 day.

  • Put the yogurt into a bowl and mix in ½ the orange zest. Loosely stir through the honey and cinnamon until rippled, but don’t combine completely.

  • Transfer the warm French toast to a serving plate. If made ahead, heat the slices under the grill for 1-2 mins each side until piping hot. Scatter over the fruits, dollop on the yogurt, dust with the extra cinnamon, and sprinkle with the remaining zest to serve.