Panettone French Toast

Prep: 15 mins || Cook: 40 mins || Serves: 4


4 yellow nectarines, halved, stones removed

1/4 cup (55g) caster sugar

6 eggs

2 cups (500ml) milk

1/4 whole nutmeg, finely grated

1/2 tsp ground cinnamon

1/2 panettone loaf (substitute brioche), thickly sliced

60g unsalted butter, chopped

1 tbs extra virgin olive oil

Creme fraiche, to serve

Finely chopped pistachios, to serve

Icing sugar, to serve


Preheat the oven to 200°C. Grease a baking tray and line with baking paper.

Place the nectarines on prepared tray and scatter with 1 tbs sugar. Roast for 25 minutes or until tender.

To make the French toast, place eggs, milk, nutmeg, cinnamon, a pinch of salt flakes and remaining 2 tbs sugar in a large shallow dish and whisk to combine. Add panettone slices in a single layer and stand, turning panettone halfway, for 6 minutes to soak.

Melt half the butter and half the oil in a large non-stick frypan over medium-high heat. In batches, place panettone in pan and cook for 2 minutes each side or until golden. Transfer to a plate and cover with foil. Repeat with remaining butter, oil and panettone. Divide panettone among serving plates and top with creme fraiche and nectarine. Scatter with pistachios, dust with icing sugar and drizzle with nectarine roasting juices to serve.