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  • Recipes
  • Baked Panettone French Toast with Clementines
Baked Panettone French Toast with Clementines

By OcadoLife
Turn a classic panettone into a brunch to wow with this Baked Panettone French Toast with Clementines from cook and author Dominique Woolf. It’s a zesty spin on French toast, with juicy citrus flavours, baked in the…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 1 tbsp unsalted butter, for greasing
  • 2 large eggs
  • 225ml milk
  • 3 tbsp caster sugar
  • 2 clementines or easy peelers, finely zested, then peeled and thinly sliced into rounds, to garnish
  • 1 tsp vanilla extract
  • 900g panettone, cut into 2 cm slices, halved if large
  • 50g marmalade
  • 40g dark orange or plain chocolate, roughly chopped
  • 150g 0% fat Greek-style yoghurt
  • 75g pomegranate seeds
  • 25g pistachios, chopped

Method

4 steps

  1. Step 1

    Preheat the oven to 190°C/170°C fan/gas mark 5. Generously butter a 20 cm x 30 cm baking dish.

  2. Step 2

    Whisk together the eggs, milk, sugar, clementine zest and vanilla. Dip each slice of panettone into the mixture, turning to coat, then arrange in a single layer in the dish. Pour over any remaining egg mixture.

  3. Step 3

    Dot over the marmalade and scatter with the chocolate. Bake for 25 mins (approx.) until golden and crisp around the edges.

  4. Step 4

    Dollop over the yoghurt, then top with the clementine rounds, pomegranate seeds and pistachios.