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You are here: Home / Recipes / Panettone French Toast

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 (1/8 cup)
Butter and maple syrup or jam, if desired

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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Filed Under: Course, Cuisine, Elements & Ingredients, Recipes

Reader Interactions

Comments

  1. Linda Dini Jenkins says

    January 6, 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 6, 2016 at 6:21 pm

      Bacon would be a great addition Linda!

      Reply

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