Panettone Italian Toast

Ingredients:

150ml milk

2 large free-range eggs

2 slices leftover panettone

50g butter

50g almonds (or your preferred nut)

1 orange

Mascarpone (to serve)

Maple syrup (to serve)

Method

Beat the eggs with the milk in a bowl.

Gently toast the almonds in a dry pan for a minute on each side or until golden. Set aside.

Wipe the pan and melt half of the butter over a medium heat.

Dip the panettone slices into the egg mix, ensuring both sides are well coated.

When the butter is foaming, add the eggy panettone slices and fry for 2 minutes on each side or until golden.

Top with mascarpone, maple syrup, toasted walnuts and orange zest.

Tip: You can replace the panettone with brioche loaf or fruit loaf.