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

• Preparation and cooking time
  • Prep:10 mins
  • Cook:15 mins
• Easy
• Serves 4

• Vegetarian

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Ingredients

• 4 thick slices of brioche, challah or panettone
• 2 tbsp marmalade
• 40g dark chocolate, broken into pieces
• 3 eggs
• 300ml whole milk
• 1 tsp vanilla extract
• 1 orange, zested, then peeled and sliced
• ¼ tsp ground cinnamon
• 2 tbsp unsalted butter
• 2 tbsp maple syrup
• icing sugar, for dusting
• yogurt or crème fraîche, to serve

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Method

• STEP 1

  Heat 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 2

  Whisk 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 3

  Melt 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 4

  Put 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.