M&S RECIPE INSPIRATION
Panettone French toast with speculoos clotted cream
Pull out all the stops with this fabulously festive brunch idea, packed with warming spices and caramel flavours
Ingredients
- 130ml whole milk
- 70ml cream
- 1 tsp cinnamon
- 3 tsp maple syrup
- 4 eggs, lightly beaten
- 300g M&S spiced caramel panettone, cut into 8 slices
- 25g butter
- M&S speculoos clotted cream, to serve
- Icing sugar, to dust
- Your choice of berries, to serve
Method
- Combine the milk, cream, cinnamon, maple syrup and beaten eggs in a shallow bowl. Dredge each slice of panettone in the egg mixture.
- Working in batches, add 25g butter to a non-stick frying pan and melt over a medium heat. Fry the egg-soaked panettone slices in the butter for 2 minutes or so on each side, or until golden brown. Keep the cooked slices warm in the oven while you fry the rest, adding more butter as you go.
- Serve the French toast with the speculoos clotted cream, a dusting of icing sugar and the berries.
