Date Night

Name: Panettone French Toast with Cherry–Luxardo Compote
Prep time: 5 min
Cook time: 5 min
Ingredients: 3 eggs; 1/3 cup 80ml thin cream; 1/3 cup 80ml milk; 2 tbsp caster sugar; 1/2 tsp vanilla extract; 2 x 1.5cm-thick rounds panettone (cut into quarters); 40 g unsalted butter; Icing sugar (to dust); Thick cream or yoghurt (to serve); 2 cups fresh cherries (pitted and halved); 2 tbsp Luxardo liqueur; 1 tbsp caster sugar (adjust up if cherries aren’t sweet); 1 tbsp lemon juice; Pinch of salt

Recipe

Panettone French Toast with Cherry–Luxardo Compote

Breakfast

Servings

Prep Time 5

Cook Time 5

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Panettone French Toast gets upgraded with a fresh cherry and Luxardo compote, balancing rich custard-soaked slices with a bright, boozy fruit topping. Fast, decadent, and perfect for holiday brunch content.

Ingredients

French Toast

3 eggs
1/3 cup 80ml thin cream
1/3 cup 80ml milk
2 tbsp caster sugar
1/2 tsp vanilla extract
2 x 1.5cm-thick rounds panettone cut into quarters
40 g unsalted butter
Icing sugar to dust
Thick cream or yoghurt to serve

Cherry–Luxardo Compote

2 cups fresh cherries pitted and halved
2 tbsp Luxardo liqueur
1 tbsp caster sugar adjust up if cherries aren’t sweet
1 tbsp lemon juice
Pinch of salt

Method

Make the compote

Add cherries, Luxardo, sugar, lemon juice, and salt to a small saucepan.
Cook over medium heat for 6–8 minutes until the cherries soften and release juice.
Simmer another 2–3 minutes until slightly syrupy.
Set aside — warm is best.

French toast

Whisk eggs, cream, milk, sugar, and vanilla in a shallow bowl.
Dip each panettone piece in the custard mix for about 10–15 seconds per side — don’t drown it or it collapses.
Heat butter in a non-stick pan over medium.
Cook panettone for 2–3 minutes each side until golden and caramelised.

Serve

Dust with icing sugar.
Spoon warm cherry–Luxardo compote over the top.
Add cream or yoghurt.
Eat immediately.