Panettone eggy bread

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Ingredients

  • 6 large eggs
  • 475ml single cream
  • 0.5 tsp granulated sugar
  • 1 tsp vanilla essence
  • Finely grated zest of 1 orange
  • One 500g loaf panettone
  • 45g unsalted butter
  • Icing sugar, for dusting
  • Marinated berries or glazed apples and pears, recipes follow

  • For the marinated berries:

  • 2 tbsp granulated sugar
  • 1 vanilla pod, split lengthwise and seeds scraped out with a knife and reserved
  • Grated zest of 1/2 lemon
  • Grated zest of 1/2 orange
  • 240ml water
  • 2 tbsp freshly squeezed orange juice
  • 1 tbsp freshly squeezed lemon juice
  • 125g raspberries
  • 125g blueberries, rinsed
  • 125g strawberries, rinsed, tops trimmed, halved or quartered, if large

  • For the glazed apples and pears compote:

  • 3 small Granny Smith apples or other tart baking apple (about 500g)
  • 3 Bosc pears (about 500g)
  • Juice of 1 lemon
  • 30g unsalted butter
  • 2 tbsp sugar
  • Grated zest of 2 oranges, plus their juice
  • Two 8-cm long cinnamon sticks
  • 2 tbsp Calvados, Apple Jack, or brandy (optional)

Use imperial measurements

Method

How to make Panettone eggy bread

1) Preheat the oven to 180C/Gas Mark 4. In a large mixing bowl, whisk together the eggs, single cream, sugar, vanilla and orange zest. Cut the crust off the top and bottom of the loaf with a serrated knife. Slice the loaf into six 2-cm-thick rounds.

2) Heat 15g of the butter in a large skillet over a medium heat. Dip 2 bread slices in the egg mixture and immediately lay them in the skillet. Cook, turning once, until golden brown, about 2 to 3 minutes per side. Transfer to a baking sheet and repeat with the remaining slices of bread. Bake the bread slices until warmed through and slightly puffed, about 8 to 10 minutes.

3) To serve, transfer the toasts to a large serving platter or plates and dust generously with icing sugar. Serve with marinated berries or glazed apples and pears.

For the marinated berries:
1) In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices.

2) Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.

For the glazed apples and pears compote:
1) Peel, core, and cut both the apples and pears into 2-cm wedges. In a medium bowl toss the fruit with the lemon juice.

2) Melt the butter in a medium skillet over a medium heat. Add the sugar, orange zest and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more.

3) If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.

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