2 slices of pannetone (preferably stale), cut into roughly10cm squares

3 ripe plums, peeled with stones removed and cut into chunks

A few dessert spoons of mascarpone cheese

1 teaspoon of ciinnamon

2 teaspoons of caster sugar

2 medium eggs, beaten together with a 1 of your teaspoons of caster sugar

Water to pour into the pan of plums

Large knob of butter

Pannetone french toast with a plum compote

preparation 5 mins • you cook for 12 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

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This pudding is rich, indulgent and tastes of Christmas. Sweetly battered pannetone topped with a cinnamon plum compote. Add a dollop of fresh mascarpone on top and you have a dessert that's perfect for the festive season and is a great alternative to Christmas pudding. This is a two part recipe. In part one we start cooking the plums. In part two we make the french toast and serve.

Large frying pan

Dinner plate to put the egg mix on

Small saucepan for the plums

Palate knife or fish slice to turn the pannetone


Before you start, have the plums chopped and ready and put a small saucepan on the hob. Now click here!

Before you start, pour the beaten eggs onto a plate next to the hob. Have the pannetone slices ready and the mascarpone out of the fridge. Put your frying pan on the hob on a high heat and click here!


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Put a small saucepan on the hob on a medium heat and add the chopped plums. Pour water over the plums, just enough to cover them, then add one teaspoon of sugar and one teaspoon of cinnamon. Stir to mix everything through, bring to the boil and leave to bubble away on a medium heat for 5 minutes.

Beat 2 eggs together with a teaspoon of caster sugar and carefully pour the mix onto a dinner plate. After the plums have had 5 minutes, turn them down to a low heat and put your frying pan on a high heat. Add a knob of butter to the frying pan and swirl it around until melted. Dip a slice of pannetone into the egg mix on both sides. Do this twice to get it fully coated in the egg then pop the pannetone into the frying pan. Do the same with the other slice and add it to the pan. Fry the pannetone on a high heat for about one minute on each side until it is nice and crispy.

Turn the heat off everything and remove the pannetone to a board. If the egg has run off the slices and the edges are uneven, trim away any excess egg with a knife.

To serve, pop a slice of pannetone into the middle of a plate and carefully spoon on some plums. Make a little well in the middle and pop a nice dollop of mascarpone on top. If there is any juice left in the pan, drizzle this around the outside and that's it done!

I hope that you enjoy it.


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