It’s a miserable rainy day, not one to go outside for any reason. 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.
I never would have thought of using panettone to make French toast and I must give full credit to Father Greg, the priest at the English-speaking Santa Susanna church in Rome, 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
Panettone, the classic Italian Christmas cake, lends itself perfectly to French toast.
Panettone, ten large slices
Milk, 237 milliliters (1cup)
Olive oil, 30 milliliters (1/8 cup)
Butter and maple syrup or jam, if desired
In a wide, flat dish, whisk the eggs and milk together.
Dip both sides of each panettone slice in the milk mixture until moist.
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.