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Panettone French toast sticks with chocolate dipping sauce recipe

Panettone French toast sticks with chocolate dipping sauce recipe

1 rating

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. Serve with chocolate sauce for dunking. See method

  • Serves 4
  • Takes 25 mins
  • 629 calories / serving
  • Vegetarian

Ingredients

  • 3 large eggs
  • 1 clementine, zested and juiced, plus extra zest to garnish (optional)
  • ¼ tsp ground cinnamon
  • 2tbsp rapeseed oil
  • 4 thick slices of classic panettone (about 375g)
  • 125g hazelnut chocolate spread
  • 50ml whole milk

Each serving contains

  • Energy

    2630kj
    629kcal     31%

  • Fat

    33g 47%

  • Saturates

    10g 50%

  • Sugars

    40g 22%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 68.3g Protein 13.8g Fibre 4g

Method

  1. 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.
  2. 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.
  3. Meanwhile, heat the hazelnut spread and milk in a pan until the spread has softened and the sauce has a smooth consistency.
  4. 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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