White Chocolate & Coconut White Tea Panettone French Toast
Elevate your breakfast with this indulgent White Chocolate & Coconut White Tea Panettone French Toast. Infused with the rich flavours of Four O’Clock White Chocolate and Coconut White Tea, this recipe combines the buttery sweetness of panettone with creamy oat milk, a hint of maple syrup, and a touch of vanilla yogurt. Finished with Greek yogurt, raspberries, and a dusting of icing sugar, it’s a luxurious twist on a holiday favourite. Perfect for brunch or a special morning treat!
Ingredients:
- Classic panettone
- 2 cups oat milk
- 6 teabags of Four O’clock White chocolate & coconut white tea
- 2 eggs
- Maple syrup
- Icing sugar
- ½ cup of vanilla Greek yogurt
- Raspberries
- 1 tablespoon of butter or ghee
Preparation:
- Cut the bottom of the panettone in half from top to bottom. Cut each half into 4 equal pieces.
- In a medium saucepan, bring oat milk to medium heat, once warm enough, incorporate delicately the teabags and let simmer for 10 minutes. Remove from heat and let cool for 5 minutes. Store in refrigerator for 30 minutes.
- Once the time is up, add 2 eggs and maple syrup to the milk mixture and mix well and set aside.
- Meanwhile, heat pan with 1 tablespoon of butter or ghee butter. Dip each panettone pieces on all sides in the milk mixture and sear in pan on all sides until golden brown and firm to the touch (about 4 minutes (don’t overcook).
- Remove from pan and lightly dust with icing sugar. Add about a tablespoon of yogurt on the panettone and garnish with a few raspberries.