Name: Panettone French toast with cardamom crème fraîche and berries
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 200 ml creme fraiche; 1 tbsp brown sugar; 3 tsp ground cardamom; 4 eggs; 125 ml milk; 1 tsp vanilla bean paste; 4 long slices panettone, halved 80 gm unsalted butter, chopped Mint, to serve; Boozy Berries; 80 gm strawberries, hulled, halved and quartered; 2 tbsp brown sugar; 1 tbsp orange-flavoured liqueur, such as Grand Marnier, or to taste; Finely grated zest and juice of ½ orange; 125 gm raspberries

Panettone French toast with cardamom crème fraîche and berries

Panettone French toast is a delicious solution for Christmas leftovers.

panettone french toast with cream and berries

Skip to Recipe

Serves 4

Prep

10M

Cook

10M

Total

20M

If you don’t know what to do with your Christmas Panettone, consider using the leftovers for a scrumptious dessert or breakfast. Fresh Australian summer fruits complement the rich spices of the panettone and cardamom crème fraîche.

Ingredients

200 ml creme fraiche

1 tbsp brown sugar

3 tsp ground cardamom

4 eggs

125 ml milk

1 tsp vanilla bean paste

4 long slices panettone, halved 80 gm unsalted butter, chopped Mint, to serve

Boozy Berries

80 gm strawberries, hulled, halved and quartered

2 tbsp brown sugar

1 tbsp orange-flavoured liqueur, such as Grand Marnier, or to taste

Finely grated zest and juice of ½ orange

125 gm raspberries

Method

For berries, combine all ingredients except raspberries in a bowl and set aside, stirring occasionally, for 15 minutes. Just before serving, gently stir through raspberries to coat.

Preheat oven to 160°C fan-forced. Whisk crème fraîche, sugar and cardamom until soft peaks form; refrigerate until ready to serve.

Whisk eggs, milk and vanilla in a bowl to combine, then transfer to a shallow tray. Stand panettone in egg mixture, turning once, until soaked (2 minutes), then drain off excess.

Heat half the butter in a large frying pan over medium heat until foaming, add half the prepared panettone and cook, turning once, until golden (2-3 minutes each side). Transfer to an oven tray, wipe out pan and repeat with remaining butter and panettone. Keep warm in oven then serve warm topped with crème fraîche, berries and mint.

Tip: To add a touch of kokumi (rich taste), substitute Chambord liqueur, brandy or St Germain Elderflower liqueur for the Grand Marnier.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Ingredients

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