Panettone French Toast

In this recipe the flavours of Italy  and France collide (french toast is from France right?) for a delicious dainty breakfast. Whip up a batch for Christmas morning, or make use of some slightly stale panettone that you’ve received as a gift after the holidays. I’ve used mini panettone, but you can use a full sized loaf and cut it in quarters. Let’s get real though, miniature stuff is cuter. You’ll need:

• 4 mini panettones or 1 full sized
• 2 large eggs
• 1/2 cup milk
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tbsp butter
• maple syrup
• powdered sugar and fruit garnish (optional)

Panettone comes in all sorts of flavours. I used a traditional one with dried fruit, but you can go crazy with chocolate if you wish.

Slice your panetonne crossways into circles that are about 1/2 inch thick. In a bowl, whisk together your eggs, milk and spices. Heat your butter on medium in a large skillet. Slice by slice, dip your bread into the egg mixture until it’s saturated, and gently place it in your skillet. If the pan gets dry, add a little more butter. Let it cook on each side for 1 or 2 minutes it’s nice and brown.

When all of your slices are cooked, cut them into wedges if you’re using a full sized panettone, and arrange them on a plate. Serve with ample amounts of SYRRRRRRRRRUP (I really relate to Buddy the Elf), and a dusting of sugar to garnish. Throw on a bit of fruit if you feel like pretending to be healthy.

Now chow down with some hot cocoa, or a faux pumpkin spice latte, and send yourself into a sugar induced coma. That’s really what Christmas is all about, isn’t it? Happy cooking!