Panettone French toast with mixed berries and Greek-style yogurt
- 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
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.