PANETTONE french toast
At holiday time we all want our homes to be full of the best of everything - chocolate, liquor, wine, fruit. In our house, the holidays aren't complete without a Panettone. Panettone is a mildly sweet Italian bread, full of candied fruit peel and raisins. It's delicious. It's also massive. For reasons unknown to me, every loaf of panettone i've ever seen has been so large, I can't fathom how anyone could finish the entire loaf before it becomes stale. My solution? French toast.
This french toast recipe turns leftover panettone into the best holiday breakfast in just a few minutes, using ingredients you always have on hand. The french toast is sweet, creamy and perfectly flavoured with rum and vanilla. The candied fruit peel already in the bread ads lots of flavour without any additional ingredients or effort.
You can serve this with any fruit combination you like, but I recommend the winning combo of raspberries and strawberries.
1 cup milk
2 tbsp brown sugar
2 tbsp dark rum
1 tsp pure vanilla extract
1/2 panettone sliced into 1/2 inch thick slices
pure maple syrup
1 cup strawberries
1 cup raspberries
juice of 1/2 lemon
1. in a wide baking dish, whisk together eggs, milk, salt, 1 tbsp sugar, rum & vanilla.
2. place berries in a small bowl and add lemon juice a remaining 1 tbsp sugar. stir and set aside.
3. place a non stick skillet or griddle on medium high heat and add butter to melt.
4. soak each panettone slice until saturated on each side - 10 seconds or so.
5. remove the pannetone slices, letting the excess egg mixture drip off. gently place the soaked panettone into the hot, melted butter and cook until golden brown on each side.
6. plate and serve with maple syrup, butter and topped with berries.