Panettone French toast sticks with chocolate dipping sauce recipe
French toast is given a festive makeover in this deliciously warming recipe. Soak thick slices of panettone in an eggy batter infused with clementine and cinnamon. Fry in a little Crisp ‘N Dry rapeseed oil until golden and serve with chocolate sauce for dunking. Tuck in! See method
Each serving contains
of the reference intake
- Beat the eggs in a bowl until well mixed. Add the clementine zest and juice and cinnamon; mix well. Heat the oil, 1 tsp at a time, in a frying pan over medium-low heat.
- Dip the panettone slices in the egg mixture, then fry (in batches) for 1-2 mins each side to brown. The sugars in the bread caramelise quickly, so watch closely to avoid burning. Remove and drain on kitchen paper.
- Meanwhile, heat the hazelnut spread and milk in a pan until the spread has softened and the sauce has a smooth consistency.
- Slice each piece of panettone into 4 fingers. Serve the panettone on a platter with the chocolate sauce and top with a sprinkling of extra clementine zest, if using.
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