The Italian sweet bread Panettone, traditionally served seasonally at Christmas time, is something I am not too familiar with. Although I have a vague and unpleasant memory of an ex-boyfriend spitting out Panettone at people during a school trip in Junior High (wish I could say my taste in men has changed), before it made its way into my kitchen, I had actually never tasted Panettone myself. Panettone is one of those foods that comes with a bit of a love-it-or-hate-it reputation, so just as I was, you may be a bit timid to try it. Although Panettone does have a very distinct flavour, it's not one that overwhelms your taste buds (as opposed to black licorice, which has a very distinct flavour that can overwhelm your taste buds) so put aside your preconceived ideas about the treat and give it a try!
I was pleasantly surprised that I actually liked Panettone. From what I had heard about it, I thought I would absolutely hate it, so I was pleased to find a new treat that I could experiment with. Panettone is something that truly begs to be used for experimentation. Sure it tastes great on it's own with it's abundance of dried fruit, but it can be made even better when transformed as a special breakfast treat! Panettone's dense texture and sweet flavour makes it the perfect bread to use for french toast. Golden and crispy on the outside, moist and spongy inside, and flecked with colourful and tart dried fruit, this is one special breakfast that can be served all year long!
2 slices of Panettone
splash of milk
1/2 tsp vanilla extract
1/2 tsp cinnamon
butter for frying
100% real maple syrup for serving
1. In a small bowl, beat the egg until it is well mixed and uniform in colour. Add the milk, vanilla, and cinnamon and beat until combined. Pour into a shallow dish.
2. Dip the Panettone slices into the egg mixture so that both sides are coated in egg and the bread soaks up the egg.
3. In a frying pan or griddle set to medium heat, melt the butter. When butter is hot and frothing, add the egg-soaked slices of Panettone. Pour any remaining egg mixture over the Panettone slices. Fry until golden, then flip and fry the other side until golden. The slices should be golden and slightly crisp on the outside, and soft and spongy on the inside. Serve with 100% real maple syrup (sorry Aunt Jemima, only the real stuff at my table).
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