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Panettone French Toast with Mulled Berry Compote

Panettone French Toast with Mulled Berry Compote

By OcadoLifePublished on 24 October 2025“This easy indulgent Panettone French Toast with Mulled Berry Compote is a delicious festive brunch that can be scaled up for a crowd,” says OcadoLife recipe editor Lauren Hoffman. “The compote makes enough for 6-8 servings – dollop leftovers cold over yoghurt or ice cream.” Chill leftover compote in an airtight container for up to 5 days.
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Time and servings

30 minsTotal time
2Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 1 (500g) bag frozen Black Forest fruits
  • 125ml clementine juice
  • 50g golden caster sugar, plus 1 tbsp (optional)
  • 1 mulled wine sachet
  • 1 tsp vanilla extract, plus 3 drops (optional)
  • 2 large eggs
  • 2 tbsp (approx.) milk
  • 4 slices panettone or fruit loaf
  • 2 tsp salted butter
  • ½ tsp ground cinnamon (optional)
  • 1 tbsp or more Cointreau Orange Liqueur Triple Sec, to taste (optional)
  • 75ml crème fraîche (optional)
  • 1 clementine or orange, zested (optional)
  • 2 tsp clementine curd (to serve, optional)

Method

  • Step 1

    To make the compote, combine the frozen fruit, juice, sugar and mulled wine sachet in a saucepan; bring to the boil and simmer over a medium heat for 15 mins (approx.), until syrupy. Remove from the heat, stir in 1 tsp vanilla extract; leave to cool slightly. Remove the mulled wine sachet.

  • Step 2

    In a large dish, beat the eggs with the milk and vanilla (if using). Add the panettone or fruit loaf slices, turning to coat in the egg mix for 60 secs (approx.) each side.

  • Step 3

    Melt the butter in a large frying pan over medium heat. Fry the bread for 2 mins (approx.) each side until golden. If using, combine the 1 tbsp sugar and cinnamon in a small bowl.

  • Step 4

    Place 2 slices of the French toast on each plate and sprinkle over the cinnamon sugar (if using). Top with a generous spoonful of compote. If you’d like a boozy flourish, stir the triple sec into the crème fraîche, then dollop on top of the compote. Finish with the clementine or orange zest and clementine curd, if you like.