Prep time 30 minutes

Serves 4

A treat of a breakfast or dessert! If you thought French toast couldn’t get any tastier, it can. We replace regular brioche with Panettone, which you will inevitably have mountains of. Paired with a jam made from delicious Maltese ta’ Beludja apples, sweetened with Carob this one will have you coming back for seconds, and thirds….and fourths?

Ingredients

Panettone, 4 slices
Salted butter, 75g, softened
Eggs, 5 large
Milk, 4 tbsp
Apples, 2, peeled and cut into 1/8ths
Castor sugar, 2 tbsp.
Apple and Carob Jam, 4 generous tbsp.
Icing sugar, for dusting
Vanilla ice cream, to serve (optional)

Method

Whisk the eggs in a baking dish with the milk. Add the panettone, turning them over in the eggs, and let them sit until soft but not falling apart.
Meanwhile, prepare the apples. Melt the butter over a medium to high heat in a frying pan and fry the apples on both sides until they’re soft but not collapsing, around 5-6 mins. Add the sugar and toss the apples until they slightly brown and caramelised at the edges. Remove from the heat.
Fry the panettone in a large frying pan with the remaining butter, for 2-3 mins on each side until golden and cooked through. Dust the bread with icing sugar and serve with the apples, a large spoonful of the jam and the ice cream if using.

Serving plate is supplied by https://shop.camilleriparismode.com/

Ingredients

Apple and Carob Jam

Maltese ta’Beludja or Granny Smith apples, 3
Sugar, 2.5 cups
Carob pods, 5, crushed (use a rolling pin or heavy spoon to gently crack open the pods)
2 lemons, juiced and divided in half
Yield: 500mls

Method

Fill a large bowl with cold water and add the juice of 1 lemon. Peel, core, and quarter the apples and add them to the lemon water as you work. Remove the apples from the water (discarding the water) and finely dice them.
Add the apples to a heavy bottomed pot, along with the sugar, carob pods, (and any seeds that have escaped) and the juice of the other lemon. Stir well, and then bring to a boil.
Boil, uncovered and stirring often, for about 30-40 minutes until thickened. About halfway through the cooking you can use an immersion blender to mash up some of the apple. Take care not to splash yourself with the boiling hot jam. This is optional and depends on what texture you want your jam to have, and how large or small you chopped your apples in the first place.
Ladle the finished jam into clean (sterilized) jars, cover tightly, and let cool before refrigerating.

Alison Azzopardi

Alison Azzopardi

Head Chef, Trabuxu Bistrot. She thrives on throwing herself into her dishes and likes the challenge of creating robust hearty dishes made with fresh local produce.

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