Panettone Pain Perdu

Name: Panettone Pain Perdu
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 300 g mixed frozen berries; 25 g caster sugar; Finely grated zest 1 orange; 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

Using cream in the soaking liquid adds richness, but you can use milk, if you prefer.

By The Good Housekeeping Cookery TeamPublished: 30 October 2024

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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

1. 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.
2. 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.
3. 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.
4. Step 4Dust with icing sugar and serve with the compote.