Panettone French Toast with Coconut Milk

¼ vanilla bean

¼ cup canned coconut milk

2 eggs, lightly beaten

2 tablespoons superfine sugar

¼ teaspoon ground cardamom (optional)

4 tablespoons unsalted butter

8 slices of panettone or other sweet bread

Confectioners' sugar, to dust

Blueberries, for garnish

Heavy or whipped cream, for garnish

Split the vanilla bean in half lengthways and scrape out the seeds. Put the coconut milk, eggs, sugar, vanilla seeds and cardamom, if using, in a bowl and beat well. Pour the mixture into a shallow dish.

Heat half the butter in a large skillet. Dip 2 slices of panettone into the egg mixture and sauté until golden on both sides, about 2 minutes for each side. Repeat with the remaining slices and serve dusted with confectioners' sugar and topped with the blueberries and whipped cream.

Serves four.

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