Pair chocolate and zesty marmalade with panettone or challah for an indulgent Boxing Day brunch, or an easy dessert. Top with yogurt, orange slices and syrup to serve
Prep:10 mins
Serves 4
4 thick slices of brioche, challah or panettone2 tbsp marmalade40g dark chocolate, broken into pieces3 eggs300ml whole milk1 tsp vanilla extract1 orange, zested, then peeled and sliced¼ tsp ground cinnamon2 tbsp unsalted butter2 tbsp maple syrupicing sugar, for dustingyogurt or crème fraîche, to serve
STEP 1Heat the oven to 140C/120C fan/gas 1. Cut a pocket into the side of each thick slice of bread using a small, sharp knife, then spoon in a quarter of the marmalade and poke a quarter of the chocolate into each pocket.STEP 2Whisk the eggs, milk, vanilla, orange zest and cinnamon together in a shallow dish. Dip each slice of bread into the egg mixture, making sure both sides are fully coated.STEP 3Melt ½ tbsp of the butter in a large frying pan over a medium heat. Lay a soaked bread slice in the pan and cook until golden brown and crispy, about 2-3 mins per side. Repeat with the remaining slices. Keep the toasted slices warm in a low oven while cooking the next, adding more butter as needed.STEP 4Put the orange slices in a pan with the maple syrup and warm through over a low-medium heat until some of their juices are released. Dust the French toast with icing sugar and top with the yogurt, orange slices and warm maple-orange syrup.
