Recipe

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.

  • 15 mins cooking
  • Serves 4
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Ingredients

Panettone toast with peaches and blueberries
  • 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

Panettone toast with peaches and blueberries
  • 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.

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