{"id":9912,"date":"2023-12-15T15:51:02","date_gmt":"2023-12-15T15:51:02","guid":{"rendered":"https:\/\/dragonwales.co.uk\/?post_type=recipes&#038;p=9912"},"modified":"2024-11-22T13:16:43","modified_gmt":"2024-11-22T13:16:43","slug":"french-toast-panettone-with-dragon-handcrafted-cavern-onyx-by-llio-angharad","status":"publish","type":"recipes","link":"https:\/\/dragonwales.co.uk\/cy\/recipes\/french-toast-panettone-with-dragon-handcrafted-cavern-onyx-by-llio-angharad\/","title":{"rendered":"French Toast Panettone with Dragon Cavern Platinum by Llio Angharad"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":9882,"template":"","meta":{"_acf_changed":false},"categories":[69,80,72],"class_list":["post-9912","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","category-30mins-to-1hr","category-christmas","category-family"],"acf":{"prep_time":"20 minutes","cooking_time":"10 minutes","ready_time":"30 minutes","number_of_servings":4,"recipe_ingredients":"For the French Toast Panettone:\r\n<ul>\r\n \t<li>1 medium-sized Panettone (approximately 500g)<\/li>\r\n \t<li>4 large eggs<\/li>\r\n \t<li>150ml whole milk<\/li>\r\n \t<li>1 teaspoon vanilla extract<\/li>\r\n \t<li>2 tablespoons granulated sugar<\/li>\r\n \t<li>Dragon Butter for frying<\/li>\r\n<\/ul>\r\nFor the cheese sauce:\r\n<ul>\r\n \t<li>200g Cavern Platinum<\/li>\r\n \t<li>300ml double cream<\/li>\r\n \t<li>Salt and freshly ground black pepper to taste<\/li>\r\n<\/ul>\r\nFor the cranberry chutney:\r\n<ul>\r\n \t<li>150g cranberries (fresh or frozen)<\/li>\r\n \t<li>100g granulated sugar<\/li>\r\n \t<li>60ml water<\/li>\r\n \t<li>1 small orange, zest and juice<\/li>\r\n \t<li>1 cinnamon stick<\/li>\r\n<\/ul>\r\nFor the Toasted walnuts:\r\n<ul>\r\n \t<li>100g walnuts, chopped and toasted<\/li>\r\n<\/ul>","recipe_directions":"<ol>\r\n \t<li><strong>Prepare the cranberry chutney:<\/strong><\/li>\r\n<\/ol>\r\n<ul>\r\n \t<li>In a saucepan, combine the cranberries, granulated sugar, water, orange zest, orange juice, and the cinnamon stick.<\/li>\r\n \t<li>Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 10-15 minutes, or until the cranberries burst and the mixture thickens.<\/li>\r\n \t<li>Remove from heat, discard the cinnamon stick, and let the chutney cool.<\/li>\r\n<\/ul>\r\n<ol start=\"2\">\r\n \t<li><strong>Prepare the cheese sauce:<\/strong><\/li>\r\n<\/ol>\r\n<ul>\r\n \t<li>In a saucepan over medium heat, heat the double cream until it\u2019s hot but not boiling.<\/li>\r\n \t<li>Add the grated Cavern Onyx Aged Cheddar with Penderyn Whisky and stir until the cheese is fully melted and the sauce is smooth.<\/li>\r\n \t<li>Season with salt and freshly ground black pepper to taste. Keep warm.<\/li>\r\n<\/ul>\r\n<ol start=\"3\">\r\n \t<li><strong>Prepare the French Toast Panettone:<\/strong><\/li>\r\n<\/ol>\r\n<ul>\r\n \t<li>Slice the Panettone into 4 thick slices.<\/li>\r\n \t<li>In a shallow bowl, whisk together the eggs, whole milk, vanilla extract, and granulated sugar.<\/li>\r\n \t<li>Dip each Panettone slice into the egg mixture, ensuring both sides are coated.<\/li>\r\n<\/ul>\r\n<ol start=\"4\">\r\n \t<li><strong>Cook the French toast:<\/strong><\/li>\r\n<\/ol>\r\n<ul>\r\n \t<li>In a large frying pan, melt a knob of butter over medium-high heat.<\/li>\r\n \t<li>Place the Panettone slices in the pan and cook for 2-3 minutes per side or until they are golden brown and slightly crispy.<\/li>\r\n<\/ul>\r\n<ol start=\"5\">\r\n \t<li><strong>Assemble:<\/strong><\/li>\r\n<\/ol>\r\n<ul>\r\n \t<li>Place two slices of French toast on each serving plate.<\/li>\r\n \t<li>Spoon 4 tablespoons of the Cheese Sauce over the French toast.<\/li>\r\n \t<li>Add a good dollop of cranberry chutney on top of the cheese sauce.<\/li>\r\n \t<li>Sprinkle with toasted walnuts for added texture.<\/li>\r\n<\/ul>\r\n<ol start=\"6\">\r\n \t<li><strong>Serve:<\/strong><\/li>\r\n<\/ol>\r\n<ul>\r\n \t<li>Enjoy your delightful French Toast Panettone with Cheese Sauce, Cranberry Chutney, and Toasted Walnuts as a decadent breakfast or brunch treat. If you have any cheese sauce left, be sure to freeze it for a delicious future mac and cheese dish.<\/li>\r\n<\/ul>\r\nBy Wales food and travel blogger, Llio Angharad,\u00a0<a href=\"https:\/\/www.dineanddisco.com\/\">Dine &amp; Disco\u00a0<\/a>","related_products":"","recipe_pdf":""},"_links":{"self":[{"href":"https:\/\/dragonwales.co.uk\/cy\/wp-json\/wp\/v2\/recipes\/9912","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dragonwales.co.uk\/cy\/wp-json\/wp\/v2\/recipes"}],"about":[{"href":"https:\/\/dragonwales.co.uk\/cy\/wp-json\/wp\/v2\/types\/recipes"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dragonwales.co.uk\/cy\/wp-json\/wp\/v2\/media\/9882"}],"wp:attachment":[{"href":"https:\/\/dragonwales.co.uk\/cy\/wp-json\/wp\/v2\/media?parent=9912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dragonwales.co.uk\/cy\/wp-json\/wp\/v2\/categories?post=9912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}