Panettone french toast
Panettone reminds me of London. Yes, England. Why you ask? Well, truthfully, until about 2 years ago, I had never heard of panettone. I’m not a very big cake person (please don’t throw anything at me for saying that) so I may not be up on all the cake-y terms of the world. However, when I was working at the design firm in London, one of our top lighting suppliers was Italian and every Christmas, they would bring us lots of chocolates, alcohol and of course, many of these ‘panettone’. As I took my ‘cake’ home with me, I thought, I’m NEVER going to finish this with my rather bland taste for this type of confection. But I must confess, I took one bite and I was hooked. It’s not like any other cake, in fact it’s more like a really light and fluffy sweet bread…actually almost like angel food cake, which IS a cake that I do enjoy!
Equipment
- 1 small bowl
- 1 saucepan
Ingredients
- leftover panettone cut into slices or wedges
- 2 eggs whisked
- ¼ cup of fresh milk skimmed or other
- 2 tsp of ground cinnamon
- Small knob of butter for frying
- Maple syrup
Instructions
- In a small bowl, lightly beat the eggs.
- Whisk in the fresh milk and ground cinnamon.
- In saucepan, heat the butter and add each piece of panettone and cook until brown and toasty on all sides.
- Note: the interior will stay light and fluffy and delicious! Remove from heat, plate and serve with pure maple syrup. Easy easy easy.
Video
Notes
So what is panettone? Well, it actually is a sweet bread which originates from Milan, Italy. The process to make the actual bread takes a bit of time, which really gives it its fluffy non-cakey-cakey-ness. [If you haven’t realized by now, I love making up words to describe things…it’s a lot easier than trying to find a real word to express what I mean.] The flavour profile found in a panettone cake bread is that of orange, lemon & raisins…with a whole lot of sweetness! This lent well to our creation of Panettone French Toast! And so, if you’ve still got some leftover panettone from the holidays (and I’m sure you do as this stuff lasts FOREVER), here’s a great recipe for you to try.