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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Panettone 1. In a bowl, whisk together the eggs, milk, cream, sugar, vanilla and zest until combined. 2. Slice the panettone into thirds and then cut each third vertically in half. Have the long end of the panettone facing you, and cut into 1.5cm-2cm slices. 3. Place the panettone slices into a greased and lined DGG3 unperforated steam container. Pour over half of the egg mixture, then push down the panettone so it soaks up the mixture. Pour over the rest of the mixture and once again make sure the panettone is fully submerged. 4. Place the baking dish into the combi steam oven on shelf position 2. Select: Combi Mode: Fan Plus at 160°C + 1 hour + 50% moisture 5. Once cooked, remove from the oven and allow to cool before placing in the refrigerator to allow the pudding to fully set for a minimum of 4 hours, or ideally overnight. Peaches 1. In a small bowl, combine the melted butter, brown sugar and cinnamon. 2. Halve the peaches and remove the stone, brush the brown sugar mix over the cut side of the peach. 3. Preheat the oven on Fan Grill at 200°C. 4. Place the peaches, sugar side up, on a grilling and roasting insert onto a multi-purpose tray. 5. Place the peaches in the oven on shelf position 5 and grill for 10-12 minutes, or until caramelised. French toast 1. Remove the panettone pudding from the steam container, cut in half lengthwise and then slice into thick slices, approximately 3cm wide. Remove any uneven edges to form neat rectangular slices. 2. Place a non-stick frying pan on medium heat, induction setting 6, and add 2 tablespoons of butter. 3. Once the butter has melted and the frying pan is hot, add a few pieces of the sliced panettone to the pan and fry for 3-4 minutes each side, or until nicely golden. Caramel sauce 1. In a saucepan, combine the butter and brown sugar. Place on medium-high heat, induction setting 7, and whisk until the mixture is bubbling and the sugar has dissolved. 2. Whisk in the cream and remove from heat. To serve 1. Place two pieces of French toast onto a plate, with half a grilled peach and a drizzle of caramel sauce. HINTS AND TIPS • Any leftover slices of French toast can be frozen prior to frying. • For a salted caramel sauce, simply whisk in 2 teaspoons of salt after you have added the cream. • Any stone fruits can be substituted for the peaches. 10 eggs 500ml milk 500ml cream ½ cup sugar 2 vanilla pods, seeds removed 2 oranges, zested 1 panettone Peaches 80g butter, melted 80g brown sugar ½ tsp ground cinnamon 8 peaches, halved Caramel sauce 125g butter 125g brown sugar 250ml cream Butter, for frying Cooking programme Fan Grill, Combi steam and Induction Miele accessories DGG3 unperforated steam container Multi-purpose tray Grilling and roasting insert Serves 12-16 Preparation time 30 minutes, plus cooling time Cooking time 1 hour 30 minutes PANETTONE FRENCH TOAST WI TH GR I LLED PEACHES AND CARAMEL SAUCE 2.