PANETTONE FRENCH TOAST
Panettone is a tradition Italian Christmas desert resembling a sweet bread. Originate from Milan it has been long viewed as a staple food around these times and also as a joke as its like the Italian version of a fruit cake. However its not just available with the candied fruits. There are a wide arrange of flavors. From chocolate chip to Nutella filled and beyond. It is a huge world of assortments.
So rather then have it as is with your espresso we decided to shake it up and create a french toast with it.
INSTRUCTIONS
FIRST NEED TO REMOVE ALL PACKAGING INCLUDING THE LOWER PAPER BASE WHICH GETS STUCK TO THE BOTTOM.
SLICE THE PANETTONE INTO 1/2” OR TO YOUR DESIRED THICKNESS. NOT TO THIN AS IT IS FAIRLY LIGHT ON THE INSIDE AND NOT AS DENSE AS TRADITIONAL BREAD. ( IT WILL FALL APART IF TOO THIN)
ONCE YOU HAVE YOUR LARGE SLICES THEN CUT THEM IN HALF AGAIN. (THIS WILL MAKE IT EASIER TO HANDLE IN THE PAN TO FLIP.
CRACK ABOUT 4 TO 5 EGGS (THIS WILL BE ENOUGH FOR ABOUT HALF THE PANETTONE)
WHISK IN CINNAMON AS MUCH AS YOU LIKE. WE WENT HEAVY. THEN ADD COUPLE TABLESPOONS OF VANILLA EXTRACT AND 1/4 CUP MILK. YOU CAN ALWAYS ADD MORE IF NEEDED. WHISK UNTIL ALL INGREDIENTS ARE WELL INCORPORATED.
SOAK YOUR PIECES IN THE BATTER BOTH SIDES BEFORE PLACING IN A HOT BUTTERED PAN.
COOK UNTIL THE OUTSIDE IS GOLDEN BROWN.
ADD YOUR TOPPINGS. WE ADDED MAPLE SYRUP AND OUR OWN J & A FARMS RUSTIC ITALIAN JAM. ANY JAM OR OTHER SYRUPS WILL DO IF PREFERED.
OPTIONAL POWDERED SUGAR. ENJOY!
BUON APPETITO