Crunchy almond panettone French toast

If you're wondering what to do with your panettone leftovers, we've got the answer. It makes wonderful French toast as well as bread & butter pudding

  • Prep:15 mins
    Cook:8 mins
  • Serves 2
  • Easy

Nutrition per serving

  • Calories 1000
  • Carbohydrate 111
  • Fat 47
  • Fiber 7
  • Protein 29
  • Saturated Fat 19
  • Sodium 1.1
  • Sugar 58


  • 2 eggs
  • 250ml milk
  • 1 tsp ground cinnamon
  • 3 clementines, 1 zested, 2 peeled and sliced horizontally
  • 4 toast-sized slices panettone, about 2cm thick
  • 50g flaked almonds
  • knob of butter
  • drizzle of flavourless oil, such as sunflower or vegetable
  • 50g pomegranate seeds
  • maple syrup and Greek yogurt, to serve (optional)


  1. In a wide, shallow bowl, whisk the eggs, milk, cinnamon and clementine zest. Add the sliced panettone to the mixture and leave to soak for 5 mins, turning occasionally until all the liquid has been absorbed (alternatively you can wrap the bowl in cling film and chill overnight.)

  2. Scatter the almonds over a plate and carefully dunk in the soaked panettone, pressing to help the almond flakes stick, then turn and stick more to the other side. Heat the butter and oil in a large frying pan (you may need to use two pans if the pieces are quite large.)

  3. When the butter is bubbling, add the panettone and cook over a medium heat for 3-4 mins each side until golden. Serve with pomegranate seeds, clementine slices, and maple syrup and yogurt, if you like.