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    January 6, 2018

    Panettone French Toast

    Panettone French Toast with butter and maple syrup

    It happens to be the last holiday of the season here in Italy...the Befana...so I feel compelled to add a little festivity to the day and that usually means a food treat. So we're starting the day off with some Panettone French toast which, as they say in Italian, è la morte sua (its best possible death). Funny expression but it simply means it's a way of preparing panettone that exalts it to its maximum potential.

    This year I made our panettone...mini ones...and I'll be posting that recipe soon.

    Homemade mini panettone

    I never would have thought of using panettone to make French toast and I must give full credit to friend Greg Apparcel for this ingenious idea. There's always left over panettone after the holidays so this recipe is a great way to use it up. I'll be honest, once the holidays are over panettone always goes on sale so I buy them up just to make this French toast!

    PANETTONE FRENCH TOAST

    Serves 4-6

    Panettone, the classic Italian Christmas cake, lends itself perfectly to French toast.

    Ingredients

    Panettone, ten large slices
    Milk, 237 milliliters (1cup)
    Eggs, 2
    Olive oil, 30 milliliters (⅛ cup)
    Butter and maple syrup or jam, if desired


    Have a question or want to leave your own tips and recommendations? Click here to leave a comment:

    2 Comments

    Cooking Instructions

    In a wide, flat dish, whisk the eggs and milk together.

    Whisk milk and egg together

    Dip both sides of each panettone slice in the milk mixture until moist.

    Soaking panettone in egg and milk mixture

    Heat the olive oil in a frying pan.
    Cook the panettone slices on both sides until golden.
    Serve with butter and maple syrup or jam if desired, although the panettone is soft and delicious on its own.

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    Reader Interactions

    Comments

    1. Linda Dini Jenkins says

      January 06, 2016 at 4:19 pm

      One of my absolute favorites!!! I look forward to Christmas morning for this treat. Even better with a little bacon on the side ('cause everything's better with bacon)!

      Reply
      • Wendy says

        January 06, 2016 at 6:21 pm

        Bacon would be a great addition Linda!

        Reply

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    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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