Panettone French toast for Christmas breakfast

panettone French toast RusticKitchen Janine My Uruguayan husband has a weakness for pan dulce, or sweet bread.

Here in the U.S., where we have a deep Italian influence, we call it panettone, a delicious yeasty bread punctuated with dried fruits like currants or raisins

People, I’m sure you’ve figured this out, but panettone makes the best French toast ever. Ever.

Typically Lauro brings a big round loaf home, and we’ll have it on hand to eat and eat and eat, slice by delicious slice.

Before it’s devoured inch by inch, I wrench away a few slices for French toast.  I use my biggest serrated bread knife to slice the big round loaf down the center.  Then I turn it face down and I cut half-inch slices from the center of the loaf, leaving the smaller edges for continued snacking.

Incidentally, both the French toast and the snacking pieces are great with my cinnamon sugar butter.

Panettone French toast farm eggs RusticKitchen Janine

Serves four to six

8 1/2-inch slices panettone or other sweet bread

6 eggs

1/2 cup heavy cream or half-and-half

Vegetable oil for griddling

Preheat oven to 250 degrees and put an oven-proof platter on the center rack. Preheat a skillet or griddle over medium heat – a good pre-heat on cast iron will give you great French toast every time.  When a drop of water dances on the surface, it’s ready. Brush it with oil when ready to griddle.

Meanwhile, whisk together the eggs and cream in a shallow bowl.  Dip the bread into the egg mixture and turn to coat. Place on the griddle and cook until your desired level of golden, about three minutes depending on your equipment. Turn to cook the other side.  Remove and transfer to the platter in the oven.  Repeat with remaining slices.  Serve with embellishments of your choice.

Embellishments

Set out an array of embellishments and let everyone top their own French toast:

  • Cinnamon sugar butter
  • Plain yogurt with orange zest and orange-flavored liqueur
  • Maple syrup
  • Powdered sugar
  • Jam, thinned to sauce consistency with a little water or liqueur

Last year I served Maria Speck’s saffron waffles.  What will you be making?

If you enjoy this post, please consider subscribing to my newsletter, or my feed.  And are we Facebook, Twitter or Pinterest friends yet? Photos by Janine MacLachlan, The Rustic Kitchen, www. RusticKitchen.com. All rights reserved.

Comments

  1. Just made the same recipe inspired by Giada De Laurentis, happy holidays

  2. Shari Barat says:

    I serve mine with homemade lemon curd and fresh blackberries. It makes for a lovely brunch when served with pomosas (pomegranate and proseco) and freshly brewed coffee.

  3. Here is one of my favourite frech toast recipes:
    3 large eggs
    600 ml semi-skimmed milk
    butter, for frying
    8 slices bread, thick-sliced and a couple of days old
    pure maple syrup, to serve
    In a shallow bowl wide enough to fit a slice of bread, beat together the eggs and milk until well blended. Heat a large non-stick frying-pan to medium high. When it is hot, add a small amount of butter and tilt it around the pan to melt and lightly cover the pan base.
    Dip the bread, one slice at a time, into the mixture and allow it to soak up some of the eggy milk on both sides (don’t let it get too soggy). Gently place as many slices of the soaked bread into the pan as will comfortably fit and fry for a couple of minutes each side until golden brown on both sides, using a slotted turner to flip the bread. Serve immediately with maple syrup drizzled over the top, or you can make this in batches, keeping some slices warm in a low oven while you soak and fry the remaining pieces.
    Enjoy!

Speak Your Mind