I lived in Italy for about a year and a half, and I remember seeing these funny big tins of cakes before Christmas in every shop. I wasn’t really drawn to them at the time, so I never tried them while I was in Italy.
Later in life, I started to appreciate a good brioche, and since I heard Panettone was it’s next-of-kind, I was curious to try it. Oh my, what a pleasant surprise. It’s light and airy, citrusy and floral, and just damn delicious. But… there’s a lot of it. And what better way to use up leftover Panettone, then as french toast? It’s so good, it’s other-worldly. Trust!
Panettone french toast
Light, airy and positively addictive
Servings: 2 people
Ingredients
- 4 Slices Panettone
- 2 eggs
- 2 tbsp sugar
- 4 tbsp Whole milk
- 1 tsp vanilla extract
- pinch cinnamon
- 2 tbsp butter for frying
- whipped cream for serving
- icing sugar for serving
Instructions
- Cut four slices of Panettone and set aside. Mix all the ingredient until combined (apart from butter). Heat butter in a frying pan over medium heatRoll Panettone quickly in egg-mixture and put a the pan to fry immediatelyFry on both sides until slightly golden brownServe with whipped cream and icing sugar