Name: Panettone toast with peaches and blueberries
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 cup (250ml) milk; 2 eggs; 2 tablespoon caster (superfine) sugar; 8 thick slices panettone (450g) cooking-oil spray; 2/3 cup (190g) vanilla yogurt; 2 yellow peaches (340g), cut into wedges; 2/3 cup (100g) fresh blueberries; 2 teaspoon icing (confectioners') sugar

Panettone toast with peaches and blueberries

Serve with ice-cream instead of yogurt for a quick dessert. If possible, choose freestone peaches (or nectarines) rather than the clingstone variety. You can use any seasonal fruit for this recipe.

Ingredients

1 cup (250ml) milk

2 eggs

2 tablespoon caster (superfine) sugar

8 thick slices panettone (450g) cooking-oil spray

2/3 cup (190g) vanilla yogurt

2 yellow peaches (340g), cut into wedges

2/3 cup (100g) fresh blueberries

2 teaspoon icing (confectioners') sugar

Method

1.Whisk milk, eggs and caster sugar in shallow bowl until combined. Add panettone slices, one at a time, turning to coat and soak 30 seconds.

2.Coat base of large frying pan with oil spray. Lift panettone slices from egg mixture with slotted spoon, drain; cook slices about 1 minute each side or until puffed and golden.

3.Top toast with yogurt and fruit; dust with sifted icing sugar.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories