Panettone French Toast
IntroductionThis tasty treat would be perfect for enjoying on Christmas morning or just any night the kids are home on vacation and you need to be prepared to serve them a hot breakfast before a day of skiing or hanging out with guests or brunch! It's easy and super delicious! You can use light maple syrup powdered sugar or marmalade, jam, fresh fruits etc., This tasty treat appeals to both kids and adults and is even great for entertaining! To dress it up a bit try dusting the top with confectionersí sugar or any other topping you like. This tasty treat would be perfect for enjoying on Christmas morning or just any night the kids are home on vacation and you need to be prepared to serve them a hot breakfast before a day of skiing or hanging out with guests or brunch! It's easy and super delicious! You can use light maple syrup powdered sugar or marmalade, jam, fresh fruits etc., This tasty treat appeals to both kids and adults and is even great for entertaining! To dress it up a bit try dusting the top with confectionersí sugar or any other topping you like.
1 cup Silk ~ Pure Almond Light
1 tsp *Star Anise powder or almond extract
2 tsp Granulated Sugar
1/2 cup Egg Beaters
3 Panettone slices
1 tbsp Pure *Organic Cinnamon, ground or 1/2 tsp of regular store bought cinnamon
1 tsp Ghee or a mixture of equal parts low fat/low sodium butter and vegetable oil
(*) 100% certified organic Ceylon cinnamon is much more mild and fragrant. The store bough type is more spicy, so use less.
To give a standard breakfast a holiday flavor, make it from panettone, the traditional Italian Christmas bread, available in grocery and specialty stores at Christmas time. Panettone, an Italian fruit bread traditionally served for Christmas and New Year's, makes a delicious and filling French Toast. And when sliced the wrong way, its presentation is perfect for a family breakfast, or brunch during the holidays. If you're lucky enough to get your hands on a loaf of Panettone all year-round, it makes a really good breakfast anytime, but is an especially nice treat for the holidays. Panettone French Toast can be served a multitude of ways. You can serve it simply with butter and maple syrup, spread with your favorite jam, topped with mixed berries and whipped cream, or with sauteed apples and vanilla yogurt, as I've detailed in this Instructable. Whichever way you choose to present your Panettone French Toast, I hope you enjoy it.
- 1 egg or 1/2 cup of egg beater
- 1/4 c. low fat milk or 1 cup Silk ~ Pure Almond Light
- 1 tbsp of Ceylon cinnamon
- 1/2 tsp of nutmeg
- 1 tsp. sugar
- 1 slice of Panettone(see next step)
Step 1: Prepare custard mixture
In a pie pan, whisk together the egg, milk, cinnamon and sugar for one slice of French toast. Step 2:
Cut 1-inch slices of panettone. For every four slices, whisk together the eggs beater, silk almond milk light, 1 teaspoon of vanilla extract or star anise powder, 1/4 teaspoon each of cinnamon and nutmeg, and a pinch of salt; or use your favorite French toast recipe. You can adjust the portion accordingly!
Soak panettone in egg mixture for 20 minutes, turning once. In a non stick frying pan add a little bit of Ghee for each slice as you cook them. Fry in a Ghee (clarified butter) or a mixture of Fry in a mixture of equal parts low salt low fat butter and vegetable oil until golden brown. Keep warm on a wire rack placed on a baking sheet in a 250 degree oven. Serve with maple syrup. TIP: Drop a tablespoon of clarified butter in a frying pan large enough to accommodate one entire slice of Panettone, and heat to medium. Dip one slice of Panettone in custard, turning to coat and soak up all of the liquid. Carefully transfer the egg-soaked bread to the hot frying pan, as it is relatively fragile at this point. Cook the Panettone over medium-low heat until browned, then flip it over and cook the second side until brown. It is important to cook the french toast at a low enough temperature as the slices are thick. If you cook it too fast, the outside will be done before the egg on the inside of the slice has a chance to cook. Once the Panettone is cooked, transfer to a baking sheet and keep warm in the oven, set at 200 degrees F. Continue mixing the custard, dipping and frying the slices of Panettone until you have enough for everyone, keeping the extra warm in the oven.
NOTE: ** It is very important to only mix the custard 1 slice at a time. Panettone is extremely absorbent, and will suck up ALL of the custard if you mix the entire batch at once. It is a little time-consuming, but totally worth it when you taste the end results. **
In my experience, I've always seen Panettone sliced like a cake - in wedges. Now is the time to go against tradition and turn that Panettone on its side to slice it!
Remove the paper wrapper and, using a serrated knife, slice 3/4-inch-thick rounds of bread, working your way from the bottom up. You can trim off a small sliver from the bottom first, if you don't particularly like the toast end piece of bread loaves. Slice one piece of Panettone per person. Trust me, you will be full after only one slice!