You can always tell when the Christmas season begins. All of the stores build pillars of Panettone, a sweet Italian raisin cake popular around the Christmas holidays. Typically, Panettone is sold in one or two-pound packages, but you can find small sizes on occasion. I think of Panettone as a sweet bread like raisin bread. It’s a not-too-sweet yeast dough made with sultana raisins and candied orange peels, which helps keep it moist yet still bread-like.
Every year I pick up at least two boxes of Panettone, and I always get at least one as a gift. Sounds good, doesn’t it? Except that Panettone is addictive. Once opened, Panettone is often torn in munchy-size handfuls as often as one goes near it. An entire Panettone can be consumed by one person in less than a day, a little piece at a time, until only the inedible container is left. I wasn’t going to let this happen again this year. (You’re probably thinking that I’m the one who sneaks the Panettone. You’re partially right. Everyone in the house does it, too!)
This morning I planned to make Panettone French Toast for the kids. I was sure I could make it before little pieces went missing, but I was wrong. I opened the two-pound cake and found a missing corner! There’s no shame in this house.
To make Panettone French Toast: I slice the Panettone in thick slices, around an inch thick. If I’m using a two-pound Panettone, I cut the tall slices in half before I dip them in the egg batter. The one pound Panettone cakes are much smaller, so the slices are about the same size as a slice of bread. Once the Panettone is sliced, I make a creamy egg batter with half and half , eggs, and cinnamon, then I cook it up French Toast style. It’s heavenly.
- 2 pound Panettone, sliced
- 4 eggs
- 1 cup half and half
- ½ teaspoon ground cinnamon
- Heat skillet or griddle on low-medium heat.
- In a large bowl, whisk together eggs, half and half, and cinnamon. Quickly dip cake slices, one at a time, in batter. Do not let cake slices soak in batter. The french toast will be soggy.
- Cook on each side until slightly brown. Serve with confectioner's sugar or syrup.
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