Spice up your normal toast and butter in the morning, with Chef Isabella's Italian panettone toast recipe. Let this episode guide you on how to expertly make this toasty trea
2 large free-range eggs
2 slices leftover panettone
50g almonds (or your preferred nut)
Mascarpone (to serve)
Maple syrup (to serve)
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.Free Video Tutorial