French Toast Panettone with Dragon Cavern Platinum by Llio Angharad

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 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 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 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