The best panettone French toast

Martha Collison's take on the festive classic is quick to make and needs no pre-prep, so you can roll out of bed, see if Santa has been, then crack straight into French toast frying!

Ingreadient

• 1 British Blacktail Free Range Large Egg
• ½ tsp ground cinnamon
• ¼ orange, scrubbed, zest
• ½ tsp vanilla extract
• 25g caster sugar
• Small pinch sea salt flakes
• 125ml whole milk
• ⅓ x 750g classic panettone
• 50g butter
• Maple syrup, to serve
• Toasted almonds, to serve
• Orange segments, to serve
• Greek yogurt or whipped cream, to serve

Step by step

1. Preheat the oven to 150ºC, gas mark 2, to keep the French toast warm later. Beat together the egg, cinnamon, orange zest and vanilla extract in a wide rectangular dish big enough to hold a slice of panettone. Add the sugar and salt into the mix and beat again, then pour in the milk and whisk.
2. Cut the panettone into 4 slices (halving depending on the size of your panettone), about 2.5cm thick, and set aside. Each slice will weigh about 60-65g.
3. Melt ½ the butter in a large frying pan over a medium heat. Dip a slice of panettone into the egg mixture and soak for 20 seconds on each side until saturated. Lift out and allow any excess liquid to drain off.
4. Fry (in batches if needed) for 3-4 minutes – reducing the heat if necessary – until golden and caramelised on the bottom, then flip over. Cook for 1-2 minutes more on the other side, until puffed up and cooked through. Remove from the pan and keep warm in the oven if needed until ready to serve (see tips, right). Repeat with the remaining panettone, adding the remaining butter to the pan, if needed, until all the egg mixture is used up.
5. Serve with maple syrup, toasted almonds, orange segments and yogurt or whipped cream for the perfect festive breakfast.