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When Panettone is A Christmas Gift

January 3, 2018

And You Don't Know What To With It

 

When I'm clueless about what to do with bread of any kind, I usually go for a bread pudding. I'm not a bread fan, but Panettone is a very special bread. It's not as sweet as fruit cake, which I can't stand and has the consistancy and buttery taste of brioche. I used to absolutely adore french toast when I was a kid. Mom made the best. She used any bread in the house we had, or sometimes she thought it through and bought french bread at the bakery and had it sliced an inch think. Yes, this combo helps the butter not burn. Nice tip! She always served hers with simple scrambled eggs and bacon. So, I thought breakfast. Then I thought french toast. Then I thought eggs. So, it began. I mixed together organic milk and egg with a tad bit of organic sugar and vanilla. We never have milk in our house our even my house as a kid. Dad only allowed soy milk before it was GMO. There happened to be some left over in my fridge from a catering gig I had on the weekend so I used it.

 

 

I sliced a piece of Panettone about an inch think and set it in the milk mixture for 4-5 minutes making sure the Panettone was saturated with the mixture. I melted some unsalted butter with a little sunflower oil and cooked the soaked Panettone on high heat until it was dark golden brown. I cooked it for another 30 seconds, turning off the heat. I used a round 2 inch cookie cutter and cut out a circle in the middle of the bread and broke a large egg carefully in the hole. I threw the pan into a 350 degree oven and baked it until it had a soft yolk; not runny and not hard. I removed it from the pan with a long spatuala and place it on a plate. I drizzled it lightly with real maple syrup and a tad bit of powdered sugar.

 

Can we say, 'Wow?'

 

It was divine.

Panettone Egg French Toast-

 

Serves 4

 

Pre-heat oven 350 degrees

 

You will need a 2 inch round cookie cutter.

 

4 (1 inch) slices not to fruity Panettone, you can use chocolate if you drool over chocolate

1 1/2 cups milk

3 eggs

1 TB. vanilla extract

1 Tb. organic cane sugar

1 tsp. ground cinnamon

4 Tb. sweet butter

4 Tb. sunflower oil

4 large eggs

Maple Syrup, garnish

Powdered sugar, garnish

 

In a large bowl mix the milk, eggs, vanilla, sugar and cinnamon together. Soak the bread in the milk mixture for 5 minutes. In 2 large skillets or cast iron skillets turn the heat on medium high, melt 1/2 the butter and oil in each pan until light golden brown. Add 2 pieces of the Panettone in each skillet. Cook until medium to dark golden brown. flip over and cook another minute. Using a two inch cookie cutter, cut the center out off the heat. Eat or discard. Break and egg very carefully in the center of the hole and bake for 5 minutes. Check to see how set the yolk is. If is too jiggly, put it back in the oven another 2 minutes.

 

Take out with a long spatula and drizzle lightly with maple syrup and powdered sugar. Eat and enjoy!

 

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