Ingredients

Method

• 3 large free-range eggs
• 1 t almond essence
• 1 t ground cinnamon
• 4 T vegetable
• 1 panettone, thickly sliced
• 300 g streaky bacon
• 1 cup cream, whipped
• 50 g Maraschino cherries
• 4 T maple syrup
• icing sugar, for dusting

Method

Ingredients

1. Whisk the eggs, almond essence and cinnamon. Heat a pan and add half the oil. Dip each slice of panettone into the egg mixture and gently fry until golden brown on both sides. Set aside.

2. Using the remaining oil, fry the bacon until crispy and set aside.

3. To serve, sandwich some bacon, cream and a few cherries between slices of the panettone French toast. Top with extra cream, cherries and a drizzle of maple syrup. Dust with icing sugar just before serving.

Cook's note: “Nutty, boozy panettone is the perfect cross between bread and cake. Add extra decadence with cherries, cream and bacon, and you have a great match for Prosecco. A magnum of Astoria Prosecco DOC Italian Sparkling gets my vote – it’s soft, fresh and fruity with very fine bubbles, so you’ll want the supersized bottle for regular top-ups.”

Find more sandwich recipes here.

Photograph: Jan Ras
Food assistant: Claire-Ellen Van Rooyen