Panettone 'Italian toast'

Panettone 'Italian toast'


  1. Cut each slice of panetonne in half. Beat the egg, milk and vanilla extract together in a shallow bowl. Add the slices of panettone and allow to soak for a few seconds so they absorb the mixture – turn each piece so both sides are covered.
  2. Melt the butter in a frying pan, add the panettone and fry on each side for 1-2 mins until golden brown.
  3. Transfer the cooked panettone to 2 warmed serving plates and set aside. Add the peach, clementine slices, clementine juice and Marsala or Amaretto to the frying pan for 1 minute to warm the fruit through.
  4. Remove the fruit from the heat and spoon it over the panettone with the juices. Serve with a dusting of icing sugar and sprinkle with clementine zest.

Recipe from Crosta & Mollica. The full range of Panettone is stocked in Ocado.

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This quick and easy recipe is the perfect way to use up any leftover panettone this Christmas


2 large slices of panettone
1 egg
150ml semi skimmed milk
1 tsp vanilla extract
30g butter
1 peach, sliced
3 clementines, 2 sliced, 1 juiced
2 tbsp Marsala or Amaretto
Icing sugar, for sprinkling
Finely grated clementine zest, to decorate


Time: 10
Serves: 2
Nutrition: n/a