Sugared Panettone French Toast with Ginger & Blonde Chocolate Creme Anglaise
Description
Thick slices of panettone are soaked in a sweet egg batter, pan-fried until golden, then dredged in cinnamon-ginger sugar. They are served with a warm ginger and blonde chocolate crème anglaise poured around each slice. This festive French toast makes a stunning holiday breakfast or brunch centerpiece. A pinch of flaky salt on top adds the perfect finishing touch.
Ingredients
For the Creme Anglaise
- ¾ cup whole milk
- ¾ cup double cream
- ⅓ cup caster sugar
- 2 tablespoons stem ginger syrup
- 1 teaspoon ground ginger
- 3 large egg yolks about 60g total
- 2½ ounces blonde chocolate roughly chopped
- pinch flaky salt
For the Panettone French Toast
- 4 thick slices panettone
- 2 large eggs
- ¾ cup whole milk
- 1 tablespoon butter knob
- 2 tablespoons caster sugar for the egg mixture
- ⅓ cup caster sugar for the coating
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- pinch flaky salt
Instructions
- Start by making the crème anglaise. Place the milk, cream, half the sugar, and the stem ginger syrup in a saucepan and gently heat to scalding point.
- Meanwhile, place the egg yolks, the remaining sugar, and the ground ginger in a bowl and whisk together.
- Pour the hot milk mixture over the egg yolks in three batches, stirring constantly. Return the mixture to the saucepan and, over low-medium heat, stir until thick enough to coat the back of a spoon.
- Place the chopped blonde chocolate in a heatproof bowl and strain the crème over it. Let it sit for a minute, then gently stir until smooth. Add a pinch of salt, then set aside and keep warm.
- For the panettone French toast, whisk together the eggs, milk, and 2 tablespoons of caster sugar. Pour this mixture into a wide shallow bowl and soak the panettone slices for around a minute. They should be well coated but not so soggy that they fall apart.
- In a separate bowl, combine the ⅓ cup of caster sugar with the cinnamon and ground ginger. Set aside.
- Heat the butter in a frying pan and, once foaming, add the soaked panettone slices. Cook for a few minutes on each side until the outside is crisp and golden. Immediately dredge the slices in the spiced sugar.
- To serve, ladle the crème anglaise into four bowls and add a slice of panettone. Finish with a pinch of flaky salt.
Notes
- Use day-old panettone if possible — slightly dried bread soaks up the custard without falling apart.
- Keep the crème anglaise warm over a very low heat or in a bain-marie so it stays pourable.
- Dredge the French toast in the spiced sugar right after it comes off the heat so the coating sticks.