This is a decadent festive brunch dish to share with friends and family. AS this is twice cooked, you can do all the prep the night before and all you need to do is to finish in the morning leaving you time to relax. You can use a whole (900g) to feed 10-12 or use 600g to feed 6-8.

You will need two 16cms deep round cake tins and a deep baking tray that both these cake tins will fit in. This is to create a water bath for the cake tins.

Panettone French Toast with Grilled Peaches


600g Panettone

8 eggs

250ml milk

300ml cream, divided

1 tablespoon sugar

Grated zest of one large orange

1 teaspoon vanilla extract

50g melted butter

50g butter

½ teaspoon cinnamon powder

100g brown sugar, divided

6 peaches

Butter for frying


Grease and line two deep, round 16cm cake tin.

Preheat oven to 160 degrees Celsius.

Slice the panettone across about three centimetres thick. Make about 8 centimetre long pieces.

In a large bowl, whisk the eggs, milk, 150ml cream and tablespoon of sugar. Add the vanilla extract and orange zest.

Place a few panettone pieces to cover the base of the cake tin in one layer. Press down firmly. Repeat for second tin as well.

Pour over a quarter of the egg mixture in each of the prepared tins. Press down and wait a few minutes for the egg mixture to be absorbed fully.

Once the egg mixture is absorbed, layer the rest of the pieces in the cake tins, pressing down firmly as you go.

Divide the remaining egg mixture between the two pans and wait for a few seconds until it is absorbed.

Pour about 2-3 centimetres of hot boiling water (straight from a freshly boiled jug) into the baking tray. Place the cake tins in the water.

Bake for 60 – 65 minutes.

Let cool completely in the cake tins and place in the refrigerator for 4 hours or overnight preferably.


In a small bowl, combine the melted butter, 3 tablespoons (45g) of brown sugar and cinnamon powder.

Halve the peaches and remove the stone.

Brush cut side with the melted butter mix and place on a preheated griddle pan for 2-3 minutes.

Flip them over and cook skin side down for a further minute or minute and a half.


In a saucepan, combine the remaining brown sugar and 50g butter. Place on medium high and whisk until sugar is dissolved.

Whisk in 150ml cream and remove from heat.


Remove the panettone pudding from the cake tin. Cut into 3 centimetre thick slices.

Place a non-stick pan on medium heat and a tablespoon of butter.

Once butter has melted, add a few pieces of panettone slices and fry 3-4 minutes on each side or until golden.


Place two pieces of toast on a plate, with two pieces of peach and drizzle the caramel sauce over.

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