Sunday, December 26, 2010

Frenched Italian Panettone

Run, don't walk, to your local stores and snatch up the last of the Christmas Panettones before they disappear! If you are lucky you can get them on sale as they try to clear out Christmas goodies. (They are usually sealed and last for months, so don't worry about them expiring. You could even try keeping it until Easter!)

Panettone is an Italian Christmas And New Year's treat- a rich and buttery, yet airy and light, bread made with citrus peels. It has a unique cylindrical shape that is domed at the top. It is good on its own but we discovered, it is even better as French Toast!
This year I bought a few panettones before Christmas to make sure we didn't miss out on our annual Panettone French Toast. It is an easy way to feed a crowd something special during the holidays.

This is going to be one of the last rich foods before my New Year's focus on healthy and frugal eats. Enjoy this while you can...

Frenched Italian Panettone

4 eggs
1/4 cup milk
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 loaf Panettone, cut in half lengthwise and then thickly sliced on its side

1. Mix together eggs, milk, vanilla and cinnamon (or use whatever mixture you use for French toast!)
2. Preheat pan (cast iron is best!) and melt a pat of butter on it.
3. Dip bread slices into egg mixture and turn to soak both halves.
4. Gently transfer to pan and cook until lightly browned.
5. Keep warm in a 350 degree oven until ready to serve.
6. Serve with maple syrup and lemons.