French Toast Panettone with Dragon Handcrafted Cavern Onyx

Our Dragon Handcrafted selection is made to a bespoke recipe, maturing over a number of months Llanfair Slate Caverns in north Wales until selected at the perfect point by Dragon’s expert grader.

The Dragon Handcrafted range has been named after precious gemstones and metals – these include Cavern Platinum, a vintage Cheddar, Cavern Ruby, a Welsh Red Leicester, Cavern Emerald, Cheddar blended with leek and lastly Cavern Onyx, Cheddar with the award-winning Welsh Penderyn whiskey.

This Christmas why not impress your guests with this wonderful whisky cheese French Toast Panettone recipe with Dragon Handcrafted Cavern Onyx Cheddar. A luxurious dish, oozing with rich cheesy creaminess flavours, layered with chopped walnuts and cranberry sauce, a perfect Christmas treat.

Preparation time: 20 minutes

Cooking time: 10 minutes

Servings: 4

Ingredients:

For the French Toast Panettone:

• 1 medium-sized Panettone (approximately 500g)
• 4 large eggs
• 150ml whole milk
• 1 teaspoon vanilla extract
• 2 tablespoons granulated sugar
• Butter for frying

For the cheese sauce:

• 200g Cavern Onyx Cheddar with Penderyn Whisky cheese, grated
• 300ml double cream
• Salt and freshly ground black pepper to taste

For the cranberry chutney:

• 150g cranberries (fresh or frozen)
• 100g granulated sugar
• 60ml water
• 1 small orange, zest and juice
• 1 cinnamon stick

For the Toasted walnuts:

• 100g walnuts, chopped and toasted

Instructions:

1. Prepare the cranberry chutney:

• In a saucepan, combine the cranberries, granulated sugar, water, orange zest, orange juice, and the cinnamon stick.
• 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.
• Remove from heat, discard the cinnamon stick, and let the chutney cool.

2. Prepare the Cavern Onyx Aged Cheddar with Penderyn Whisky cheese sauce:

• In a saucepan over medium heat, heat the double cream until it’s hot but not boiling.
• Add the grated Cavern Onyx Aged Cheddar with Penderyn Whisky and stir until the cheese is fully melted and the sauce is smooth.
• Season with salt and freshly ground black pepper to taste. Keep warm.

3. Prepare the French Toast Panettone:

• Slice the Panettone into 4 thick slices.
• In a shallow bowl, whisk together the eggs, whole milk, vanilla extract, and granulated sugar.
• Dip each Panettone slice into the egg mixture, ensuring both sides are coated.

4. Cook the French toast:

• In a large frying pan, melt a knob of butter over medium-high heat.
• Place the Panettone slices in the pan and cook for 2-3 minutes per side or until they are golden brown and slightly crispy.

5. Assemble:

• Place two slices of French toast on each serving plate.
• Spoon 4 tablespoons of the Cavern Onyx Cheddar and Penderyn Whisky Cheese Sauce over the French toast.
• Add a good dollop of cranberry chutney on top of the cheese sauce.
• Sprinkle with toasted walnuts for added texture.

6. Serve:

• Enjoy your delightful French Toast Panettone with Cavern Onyx Aged Cheddar with Penderyn Whisky 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.

By Wales food and travel blogger, Llio Angharad, Dine & Disco