Panettone French toast with grilled peaches and caramel sauce
30 minutes, plus cooling time
Preparation time
1 hour 30 minutes
Cooking time


10 eggs

500ml milk

500ml cream

½ cup sugar

2 vanilla pods, seeds removed

2 oranges, zested

1 panettone


80g butter, melted

80g brown sugar

½ tsp ground cinnamon

8 peaches, halved

Caramel sauce

125g butter

125g brown sugar

250ml cream

Butter for frying



1. In a bowl, whisk together the eggs, milk, cream, sugar, vanilla and zest until all combined.
2. Slice the panettone into thirds and then cut each third vertically in half. Have the long end of the panettone facing you, and cut into 1.5cm-2cm slices.
3. Place the panettone slices into a greased and lined rectangular baking dish. Pour over half of the egg mixture, then push down the panettone so it soaks up the mixture. Pour over the rest of the mixture and once again make sure the panettone is fully submerged.
4. Place the baking dish in the Steam Combination oven on shelf position 2.  Select:

Combination Mode: Fan Plus at 160°C + 1 hour + 50% moisture


5. Once cooked, remove from the oven and allow to cool before placing in the refrigerator to allow
the pudding to fully set for a minimum of 4 hours, or ideally overnight.


1. In a small bowl, combine the melted butter, brown sugar and cinnamon.
2. Halve the peaches and remove the stone, brush the brown sugar mix over the cut side of the peach.
3. Place the peaches, sugar side up, on a baking tray lined with the roasting and grilling insert.
4. Pre-heat the oven on Fan Grill at 200°C.
5. Place the peaches in the oven on shelf position 5 and Grill for 10-12 minutes, or until caramelised.

French Toast

1. Remove the panettone pudding from the baking dish, cut in half lengthways, and then slice into thick slices, approximately 3cm wide. Remove any uneven edges to form neat rectangular slices.
2. Place a non-stick frying pan on medium heat, Induction setting 6, and add 2 tablespoons of butter.
3. Once the butter has melted and the frying pan is hot, add a few pieces of the sliced Panettone to the pan and fry for 3-4 minutes each side or until nicely golden.

Caramel sauce



In a saucepan, combine the brown sugar and butter. Place on medium-high heat, Induction setting 7, and whisk until the mixture is bubbling and the sugar has dissolved.
2. Whisk in the cream and take off the heat.

To serve

1. Place two pieces of French toast onto a plate, with half a grilled peach and a drizzle of caramel sauce.


·         Any leftover slices of French toast can be frozen prior to frying.

·         For a salted caramel sauce, simply whisk in 2 teaspoons of salt after you have added the cream.

Any stone fruits can be substituted for the peaches.


1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



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