Panettone gypsy toast with dark chocolate

Winter

Panettone is a sweet, enriched Italian bread. It usually contains the zest from citrus fruit and has a light, fluffy texture. For some reason it makes a good present and at Christmas literally thousands are given away as gifts. If you’ve received one, or think you might in the future, then you need this recipe in your life. It is one of the simplest, most delicious breakfasts I know. (Most people call this eggy bread or French toast, but I prefer calling it gypsy toast, because I like the sound of it.)

Serves 2

Ingredients

2 eggs
2 tablespoons whole milk
dash of vanilla extract or paste
tiny pinch of salt
2 thick slices of panettone
1–2 tablespoons light oil, such as sunflower
1 knob of butter
a few chunks of your favourite dark chocolate

Method

Crack the eggs into a large, shallow bowl and add the milk, vanilla and salt. Whisk everything together until well combined.

Place the two slices of panettone into the egg mixture and leave them to soak for 5 minutes, turning them once or twice during that time.

Put the oil and butter in a large non-stick frying pan over a medium heat and when the butter has melted and they’re bubbling away, place the soaked panettone into the pan and fry for 1½–2 minutes, or until the underside is lovely and golden. Flip over the two slices and cook for another 1–2 minutes until the other side is looking good too. Transfer the gypsy toasts to serving plates and finish off by grating over a little of your favourite chocolate. Serve straight away.

Back to Membership