Panettone French Toast

Von Bruno Albouze · 25 Min.

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Zubereitung

1. Make the almond syrup and keep it warm.
2. Cut the panettone into slices about 2.5 cm (1 inch) thick. Trim the edges if you like.
3. Dip each slice briefly into the warm almond syrup and arrange them on 2 baking trays.
4. Pipe or spread almond cream over the slices. Save any leftover cream.
5. Scatter the nut mixture over the toasts.
6. Preheat a fan oven to 170°C (340°F). Bake the toasts for 22 minutes.
7. Dust with powdered sugar if you like.

Zusammengefasst aus dem Video von Bruno Albouze. Schau es dir für die Details an.

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