Creamy Orange French Toast

¼ cup light cream

2 large egg yolks

Freshly grated zest of quarter of an orange

2 teaspoons freshly squeezed orange juice

1 teaspoon sugar

1 tablespoon unsalted butter

2 thick slices of panettone, cut in half

Confectioners' sugar, to dust

Strips of orange zest, to garnish

Orange cream

3 tablespoons sour cream

1 teaspoon confectioners' sugar

1 tablespoon freshly squeezed orange juice

¼ teaspoon freshly squeezed lemon juice

For the orange cream: Put the sour cream, confectioners' sugar, orange juice, and lemon juice in a bowl and stir until smooth and creamy. Set aside until needed.

For the French toast: Put the cream, egg yolks, grated orange zest, and juice and the sugar in a wide, shallow dish and beat well.

Heat the butter in a large, nonstick skillet. Dip each slice of panettone in the custard mixture, coating each side well, then arrange in the skillet. Spoon any remaining custard mixture over the toasts and fry for 2 minutes, or until golden underneath. Very carefully flip the toasts over and cook for 1 to 2 minutes more until golden.

Put 2 slices of French toast on each plate, then dust with confectioners sugar, drizzle over the orange cream and top with strips of orange zest.

Serves two.

"Easy Breakfast & Brunch" (2007 Ryland, Peters & Small, $19.95)