Panettone Pain Perdu with Spiced Stewed Plums
If you cannot get hold of Jersey milk with its natural high fat content, you can reduce the milk slightly and add a splash of double cream.
Ingredients
- 4 Slices Panettone thickly cut
- 2 large Free-range Eggs
- 120 ml Full fat Jersey milk
- Zest of half an Orange
- A pinch Nutmeg freshly grated
- 2 tablespoons Unsalted Jersey Butter
- A drizzle of Vegetable Oil
Spiced Stewed Plums
- 4 large Plums
- 50 grams Caster sugar
- Juice of 1 Orange
- Zest of half an Orange
- 3 cm Cinnamon Stick
- A pinch Ground Ginger
- 4 tablespoons Crème Fraiche
Equipment
- Non-stick Frying Pan
Instructions
For the Spiced Stewed Plums
- Quarter the plums and remove the stones. Place in a small, heavy bottomed pan with the orange juice, zest, cinnamon and ginger. Bring to a gentle simmer and cook for ten to fifteen minutes, until soft.
- Add the sugar, cook for two more minutes, stirring continuously and then remove from the heat.
For the Panettone French Toast
- In a large bowl whisk the eggs, full-fat milk, orange zest and nutmeg. Add the Panettone slices and allow to soak for a few minutes. Turn over the Panettone and continue to soak.
- Heat a little of the oil and butter in a non-stick frying pan over a medium heat until it starts to foam.
- Carefully drain two slices of the eggy bread with a slotted spatula and transfer to the pan. Fry the bread for approximately three minutes on each side, until golden brown.
- Remove and keep warm placed on kitchen paper, on a baking tray in a warm oven. Repeat the process and cook the remaining bread.
- Serve with spiced stewed plums and crème fraiche.
Notes
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