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Panettone French toast recipe

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Inspired by sweet pancakes with bacon and maple syrup, is this decadent French toast twist that's the ultimate festive brunch. The finishing touch is the zesty berry compote and it's all ready in just half an hour. See method

Serves 6
Takes 30 mins
558 calories / serving

Ingredients

12 rashers smoked streaky bacon
2 tbsp maple syrup, plus extra to drizzle (optional)
4 large eggs
2 tbsp milk
½ tbsp icing sugar, plus extra to garnish
20g butter
12 slices Tesco Finest cranberry & orange pane-toastie (from a 500g loaf)
4 tbsp reduced-fat crème fraîche

For the compote

2 oranges, zested and juiced
125g fresh or frozen cranberries
50g granulated sugar
1 cinnamon stick

Each serving contains

Energy
2335kj
558kcal 28%
Fat
27g 38%
Saturates
13g 66%
Sugars
37g 41%
Salt
1.7g 29%

of the reference intake
Carbohydrate 59.6g Protein 17.9g Fibre 3.6g

Method

Heat the compote ingredients (saving a little zest) in a pan over a medium-high heat for 5-6 mins until the sugar has dissolved and the cranberries are beginning to soften. Set aside to cool.
Preheat the grill to medium-high and lay the bacon on a nonstick baking tray. Grill for 6-8 mins, flipping halfway. Brush both sides with maple syrup, then grill for 1-2 mins more to crisp up. Set aside.
Meanwhile, beat the eggs, milk and icing sugar in a wide bowl. Melt a little of the butter in a pan over a medium-high heat, then dip 3 pane-toastie slices in the beaten egg, submerging for 5 secs on each side. Fry for 2-3 mins each side or until crisp and golden. Transfer to a plate and stack to keep warm, then repeat with the remaining pane-toastie slices.
Divide the toasts among plates, then top with a dollop of crème fraîche, the cranberry compote and the crispy bacon. Garnish with the reserved icing sugar and orange zest to serve.

Tip: The cranberry compote can be made up to 3 days ahead: keep chilled in an airtight container and reheat to serve.

See more Christmas breakfast recipes