Per serving:
- Calories: 716
- Protein: 12g
- Total fat: 41g
- Saturates: 25g
- Carbs: 75g
- Total sugars: 12g
- Fibre: 5g
The best breakfast in bed recipes
Panettone Pain Perdu
Using cream in the soaking liquid adds richness, but you can use milk, if you prefer.
Start your Christmas morning the Italian way with our pain perdu breakfast but made with panettone for that Italian twist. Buon Natale!
For more festive recipe inspiration, we have lots of wonderful creations to try.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
716
Ingredients
For the compote
- 300 g mixed frozen berries
- 25 g caster sugar
- Finely grated zest 1 orange
For the pain perdu
- 2 medium eggs
- 125 ml double cream, see intro
- 25 g caster sugar
- 2 cardamom pods, husks discarded and seeds finely ground
- 25 g butter
- 6 small.thick panettone, see GH TIP
- Icing sugar, to dust
Directions
- Step 1For the compote, in a medium pan mix all the ingredients and cook over medium heat, stirring until the sugar dissolves and the berries start to release their juice. Bubble, stirring occasionally, until pulpy and the mixture has thickened slightly. Set aside.
- Step 2For the pain perdu, in a large shallow bowl whisk the eggs, cream, sugar and cardamom until combined. Melt the butter in a large frying pan over medium heat.
- Step 3Submerge a panettone slice into the egg mixture, turning once to let the bread soak up the liquid. Transfer to the pan and repeat with remaining slices (you’ll need to soak and cook in batches, or in 2 pans). Cook for 5min, turning once, until deep golden.
- Step 4Dust with icing sugar and serve with the compote.
GET AHEAD
Make the compote up to 2 days ahead. Cool, cover and chill. Serve chilled or allow to come to room temperature and complete recipe.
GH TIP
If you don’t have panettone, you could use thickly sliced brioche instead.
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