An adult-twist on an old favourite. Figs represent love, but you can also use a generous scatter of beautiful berries.

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  • 3 eggs

  • 1 teaspoon finely grated orange rind

  • 2/3 cup milk

  • 30g butter

  • 4 thick slices panettone or brioche

  • ½ cup maple syrup

  • 1 tablespoon Cointreau

  • 2 fresh figs, cut into quarters


  • 1.

    Place the eggs in a large bowl with the orange rind and milk. Whisk until fully combined and frothy.

  • 2.

    Heat a little butter in a large non stick frying pan over medium heat until bubbling.

  • 3.

    Working two at a time, dip slices of panettone or brioche in the egg mixture. Gently coat then allow excess egg to drip off.

  • 4.

    Place the slices in the pan and cook for 1-2 minutes on each side until golden. Remove from the pan, keep warm and repeat with remaining bread and eggwash.

  • 5.

    While the French toast is cooking, mix together the maple syrup and Cointreau until fully combined.

  • 6.

    Once all the slices of panettone or brioche are cooked, serve drizzled with the maple syrup and scatter with fig wedges.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1174kj
  • Fat Total 36g
  • Saturated Fat 14g
  • Protein 23g
  • Carbohydrate 191g
  • Sugar 123g
  • Sodium 435mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If preferred omit the Cointreau from the maple syrup.

This recipe was provided by the Australian Egg Corporation Limited

For more information about eggs, visit


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