I say Boxing Day but for some, the big family breakfasts are on Christmas morning. Either way, this is one you’ve gotta try!
It’s crispy on the outside and soft and melty with chocolate on the inside! It’s is easy, no fuss and feeds about four.
If you’ve been gifted a panettone, this is a great way to enjoy it or if not, run out and get one! You can use almost any type but my preference is a plain or chocolate chip Pandoro.
This was inspired by a Jamie Oliver recipe where he uses chocolate & canned peaches which I’m not sure I’d be into. So, I went for classic banana and semi-sweet chocolate.
Don’t forget to garnish with a drizzle of Nutella and some powdered sugar. I also like to serve mine over a thin layer of maple syrup 🍁 because personally, it just isn’t French toast without it. PS: the Bailies is OPTIONAL 😉
I hope this makes your holiday morning with your loved ones a little sweeter 😘
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Panettone French Toast Stuffed with Chocolate & Banana
Ingredients
Ingredients
- 2 x 2 cm-think round slices of a large panettone
- 1 knob of soft unsalted butter
- 4 large eggs
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon icing sugar plus extra for sprinkling
- 1 large banana or two small
- 100 g good quality semi-sweet or your favourite dark chocolate
- Pure maple syrup
- Optional: Nutella, warmed for drizzling
- optional: vanilla ice cream , to serve
- optional: amaretto, vin santo, Baileys
Instructions
- Preheat oven to “Broil – medium” if you have that setting. Otherwise, just put it on “Broil”. SEE NOTE
- Slice two thick rounds of panettone. Get an oven-safe, non-stick pan with the about the same diameter as the panettone rounds. Rub liberally with the soft butter all over the base. Set aside.
- In a shallow bowl, beat the eggs with the vanilla paste and icing sugar (+ a splash of Baileys, if using). Dip one of the panettone slices in the eggy mixture until well soaked on both sides. Quickly transfer to the cold buttered pan.
- Slice bananas, then lay them across the eggy panettone in the pan. Snap up and scatter the chocolate over the banana slices. Dip the second slice of panettone in the egg mixture, then pour any excess egg over the chocolate and bananas. Sit the second panettone slice on top, and press down gently to compact so the egg is absorbed everywhere – don’t worry if the panettone tears, just patch it up, it’s all going to cook into one batch of deliciousness.
- Place the pan on a medium heat for 3 minutes, to encourage a nice, crispy, golden bottom, then sprinkle with a little extra icing sugar. Place the pan in the oven for 10 minutes, or until the top is beautifully golden – keep an eye on it! (The edges can suddenly char before you know it!)
- Meanwhile, get a serving plate and add a nice glug of maple syrup and swirl to coat the bottom completely. Set aside.
- When the Panettone French toast is nicely golden and crispy and chocolate center is gooey and melty, it’s ready! Using a spatula, lift the panettone French toast sandwich to the reserved large plate. Now you can drizzle your warmed Nutella, if using and/or add a scoop of ice cream. Sprinkle with powdered sugar from a nice height for even coverage 😉 Cut into wedges and serve hot or warm. Serve with more maple syrup on the side. Heaven!
