Sweet, citrus-studded panettone and cheese? Trust us, it’s a match made in heaven. Giving the bread the french toast treatment ensures the sugars don’t burn when it’s in the pan, and the contrast between gooey savouriness and crisp sweetness is hard to resist.
This pannetone pudding, a spin on classic bread and butter pud, is another delicious way to use up any leftovers.
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Ingredients
- 2 medium free-range eggs
- 60ml whole milk
- 35g strong hard cheese (such as parmesan, cheddar or manchego), finely grated
- 2 thick slices panettone
- 10g salted butter
- 1 tsp olive oil
- 100g creamy soft cheese (such as brie or camembert), rind removed and chopped
- 10g walnuts, toasted and chopped
- 2 tbsp cranberry sauce
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Method
- Whisk together the eggs and milk and pour into a shallow dish. Stir in the hard cheese then add the panettone slices, leave for a minute to soak, then turn them over and leave for another minute. Meanwhile, heat the butter and oil in a large frying pan over a medium heat until foaming.
- Carefully lift the soaked panettone out of the dish and into the pan. Cook for 1 2 minutes until golden and crisp, then use a large spatula to carefully flip the bread as it’s very soft. Top with the soft cheese and cook for another 1-2 minutes, then give it a final flip and cook for about 20 seconds to quickly melt the cheese.
- Turn the toast out onto a plate and serve scattered with the walnuts and a dollop of cranberry sauce.
Nutrition
- 586kcals Calories
- 40.9g (13.1g saturated) Fat
- 21.5g Protein
- 32.9g (18.3g sugars) Carbs
- 0.2g Fibre
- 1.6g Salt
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