The lightly spiced flavour, citrus scent, fluffy texture and unique dome shape of panettone have become as synonymous with the festive season as mince pies, candy canes and gingerbread, but if you didn’t grow up in Italy, familiar with the many ways that that panettone can be served, it can be all too easy to overlook the remarkable potential that the tasty loaf can bring to your festive menus. 

According to The Times, the Italian classic is “out-selling Christmas pudding” at Waitrose after demand jumped 24 per cent on this time last year. So we asked the chefs at Cantinetta Antinori, to share a truly luxurious recipe that will change the way you think about panettone – and its leftover slices. Deceptively simple, this recipe for salted caramel panettone French toast will make for an impressive – and indulgent – festive breakfast for your loved ones. 

Originally from Milan, the buttery dough of panettone is typically studded with candied fruits and raisins and that delightfully fluffy texture is thanks to the slow fermentation process that can take over 12 hours. 

It is traditionally served in wedge shapes, vertically cut, and enjoyed with sweet wines or drinks like hot chocolate. In other Italian regions, it is served with crema al mascarpone, the creamy part that goes into a tiramisu, with cheese such as Gorgonzola with figs and a drizzle of acacia raw honey, or simply dipped in coffee with breakfast.

But if you’d rather leave the preparations to the experts, this Christmas at Cantinetta Antinori, an exclusive apricot panettone is being served as part of the special seasonal menu, with a dusting of icing sugar and a drizzle of custard cream.

Cantinetta Antinori, 4 Harriet Street, SW1Z9JR

INGREDIENTS

1 750g plain or slightly fruited classic panettone

FOR THE SALTED CARAMEL SAUCE

500g brown sugar

500ml double cream

100ml liquid glucose (available at Waitrose but you can also substitute with honey, agave syrup or maple syrup)

160g butter

10g Maldon salt

FOR THE PANETTONE FRENCH TOAST MIX

3 eggs

425ml whole milk

250g white sugar

125ml double cream

FOR THE PRALINE CREAM

40g powdered milk

400ml whole milk

80g white sugar

4 egg yolks

100g butter

200g Valhrona hazelnut praline (or substitute with Nutella)

METHOD

FOR THE SALTED CARAMEL SAUCE

1. Put the double cream in a pan and slowly bring to the boil.

2. While the cream is heating, heat another pan over medium heat. Add the sugar to the dry pan in three batches, continually mixing with a spatula. When the sugar starts to look golden, slowly add the hot cream and mix well. 

3. Add the glucose (or an alternative), butter, salt and mix well. Bring to the boil and simmer for 2-3 minutes. 

FOR THE PANETTONE FRENCH TOAST MIX

1. Heat the milk until it reaches 80०C.

2. In a separate bowl, mix the sugar and eggs together. Add the milk, while stirring.

3. Add the cream and mix well with a hand-held blender.

 FOR THE PRALINE CREAM

1. Heat the milk until it reaches 80०C.

2. Mix the egg yolks with the sugar and the powdered milk.

3. Add the yolk mix to the heated milk and keep over a medium heat, stirring continuously. 

4. Add the butter and the hazelnut praline (or Nutella).

5. Mix well and store in the fridge until needed, stirring before use. 

TO MAKE THE FRENCH TOAST

1. Cut the panettone into long wedges, soak it in the French toast mix (you can store the soaked panettone in the freezer until ready to cook).

2. Melt butter in a frying pan over a slow heat.

3. Add the (defrosted) egg-and-cream-soaked panettone to the frying pan and cook until golden in colour.

4. Transfer to a plate and top with the praline cream and salted caramel sauce.