Crunchy almond panettone French toast

• eggs↗2
• milk↗250ml ml
• ground cinnamon↗1 tsp tsp
• clementines↗3

  1 zested, 2 peeled and sliced horizontally

• panettone↗4 toast-sized slices

  about 2cm thick

• almond slices↗50g g
• butter↗knob of
• oildrizzle of flavourless

  e.g., sunflower or vegetable

• pomegranate seeds↗50g g
• maple syrup↗

  and Greek yogurt for serving (optional)

Step-by-step instructions

1. 1

   Whisk the eggs, milk, ground cinnamon and clementine zest in a wide, shallow bowl. Add the sliced panettone to the mixture and let it soak for 5 minutes, turning occasionally until all the liquid is absorbed (you may cover the bowl with film and refrigerate overnight if desired).

2. 2

   Spread the almond slices on a plate and gently dip the soaked panettone, pressing so the slices adhere, then flip and press the other side. Heat the butter and oil in a large skillet (you may need two skillets if the pieces are large).

3. 3

   When the butter bubbles, add the panettone and fry over medium heat for 3–4 minutes per side until golden. Serve with pomegranate seeds, clementine slices, maple syrup and Greek yogurt if desired.