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Panettone French Toast With Pistachio Spread

Recipe by Tess Ward

A super simple recipe that will use up Christmas leftovers - but leave you wishing you had more - from London-based chef, food blogger and writer Tess Ward – AKA The Yes Chef.

© Tess Ward

“I wanted to share one of my favourite ways to use up the amazing Italian christmas cake that is Panettone. This light and fluffy french toast might be the best version I have ever made and it’s the perfect way to use up leftovers at Christmas. The panettone is naturally sweet so there is little need for syrup or added sweetness, but as the Sicilians often eat it with a sweet pistachio spread, known as ‘oro verde’ (green gold) I opted for a dollop of that and a simple dusting of cinnamon.”

Serves 4


2 thick cut slices of panettone (about 2 inches in thickness)
1 egg
A dash of milk (approx 50ml)
A pinch sea salt
20g butter
Pistachio spread
Ground cinnamon, for dusting


1. Heat the butter in a large non-stick frying pan,or cast iron skillet.

2. Beat the egg in a large bowl, with the milk and a pinch of sea salt.

3. Lightly dredge the panettone slices in the eggy mixture. When the butter in the pan starts to foam and go golden, add the eggy panettone and cook for a couple of minutes on one slide, then flip and cook on the other side for 2-3 minutes

4. Place the panettone on two plates. Top each with a heaped tablespoon pistachio spread and finish each with a dusting of cinnamon. Eat immediately.

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