Panettone French Toast With Rum Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PANETTONE FRENCH TOAST



Panettone French Toast image

Christmas festivities left us with a ton of panettone and in need of some new ways to eat it. My grandpa requested French toast, so here is a new holiday twist on a delicious breakfast classic. Feel free to cut your panettone smaller before cooking if it is hard to manipulate. Serve warm with maple syrup, whipped cream, or any other topping.

Provided by Victoria Gellatly

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 15m

Yield 1

Number Of Ingredients 5

¼ cup milk
1 egg
1 dash ground cinnamon
1 (1 inch) slice panettone
1 tablespoon butter

Steps:

  • Whisk milk, egg, and cinnamon together in a shallow bowl. Dip panettone slice in the milk mixture; turn to ensure both sides are coated and most of the liquid has been absorbed.
  • Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 30.5 g, Cholesterol 223.6 mg, Fat 21.6 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 10.1 g, Sodium 293 mg, Sugar 16.1 g

PANETTONE FRENCH TOAST



Panettone French Toast image

Provided by Giada De Laurentiis

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup water
1 packed cup brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
1 (1-pound) panettone, paper removed
6 large eggs
3/4 cup heavy whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter, divided
1/2 cup mascarpone cheese
Serving suggestion: powdered sugar and assorted fresh berries.

Steps:

  • For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving).
  • For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat.
  • Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.
  • Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.

PANETTONE FRENCH TOAST CASSEROLE



Panettone French Toast Casserole image

Finally, a delicious use for the ubiquitous holiday cake that everyone loves to give but no one seems to eat. Panettone's raisins, citron and pine nuts make this rich, custardy breakfast just right for special occasions.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h45m

Yield 10 to 12 servings

Number Of Ingredients 12

Unsalted butter, for greasing the dish
1 large panettone (about 2 pounds)
1 1/2 cups cherry jam
8 ounces cream cheese, at room temperature
3 1/2 cups half-and-half
6 large eggs
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup blanched sliced almonds
Confectioners' sugar, for dusting

Steps:

  • Grease a 2 1/2- to 3-quart casserole dish with butter; set aside.
  • Cut the panettone into 1-inch-thick slices (you should get about 5 or 6); if you have an odd number of slices, cut one in half. Spread the jam on half the slices. Spread the cream cheese on the other half. Press 1 slice of each together to form sandwiches. Cut the sandwiches into 1-inch squares, and arrange haphazardly in the prepared dish. (Don't worry; this can be a little messy. If the sandwich pieces come apart, just spread them out to fill in the spaces evenly. There's no need to re-form the pieces into sandwich squares.)
  • Whisk together the half-and-half, eggs, granulated sugar, vanilla, cinnamon and salt in a large bowl until combined. Pour evenly over the panettone in the dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight.
  • Preheat the oven to 350 degrees F. Remove the plastic wrap from the dish, and push down on the casserole. Sprinkle the almonds on top. Bake until puffed and golden brown and the custard is set (the center of the casserole will feel firm when touched), about 1 hour 10 minutes. If the top starts to brown too quickly, loosely cover with foil. Let cool for 20 minutes before serving warm or at room temperature with a dusting of confectioner's sugar.

PANETTONE FRENCH TOAST WITH RUM



Panettone French Toast with Rum image

Categories     Dairy     Egg     Breakfast     Brunch     Christmas     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1 500-gram (approximately 17.5 ounces) loaf panettone
1/2 cup sugar
1 teaspoon ground cinnamon
8 large eggs
2 cups whole milk
2/3 cup dark rum
8 tablespoons (1 stick) unsalted butter

Steps:

  • Preheat oven to 200°F. Cut bread into 1-inch-thick slices. Cut slices into twenty 5x1-inch strips. Reserve any remaining bread for another use. Combine sugar and cinnamon in small bowl. In shallow bowl, whisk together eggs, milk and rum.
  • Dip 5 bread strips into egg mixture; let stand 2 minutes. Melt 2 tablespoons butter in large nonstick skillet over medium-low heat. Cook bread until golden brown and firm touch, about 4 minutes on each side. Sprinkle 2 tablespoons cinnamon sugar over French toast, turning to coat on all sides. Cook until sugar melts, turning once, about 2 minutes. Transfer French toast to baking sheet; keep warm in oven. Repeat with remaining bread, egg mixture, butter and cinnamon sugar in 3 more batches. Transfer French toast to plates.

PANETTONE FRENCH TOAST



Panettone French Toast image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 cup water
1 cup packed dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup mascarpone cheese
Powdered sugar, for dusting

Steps:

  • To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)
  • Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.
  • Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.

PANETTONE FRENCH TOAST



Panettone French Toast image

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 27

6 large eggs
2 cups half-and-half
1/2 teaspoon sugar
1 teaspoon vanilla extract
Finely grated zest of 1 orange
One 17 1/2 ounce loaf panettone
3 tablespoon unsalted butter
Confectioners' sugar
Marinated Berries or Glazed Apples and Pears, recipes follow
2 tablespoons sugar
1 vanilla bean, split lengthwise and seeds scraped out with a knife and reserved
Grated zest of 1/2 lemon
Grated zest of 1/2 orange
1 cup water
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/2 pint raspberries
1/2 pint blueberries, rinsed
1/2 pint strawberries, rinsed, tops trimmed, halved or quartered, if large
3 small Granny Smith apples or other tart baking apple (about 1 1/4 pounds)
3 Bosc pears (about 1 1/4 pounds)
Juice of 1 lemon
1/4 cup unsalted butter
3 tablespoons sugar
Grated zest of 2 oranges, plus their juice
Two 3-inch-long cinnamon sticks
2 tablespoons Calvados, Apple Jack, or brandy (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, whisk together the eggs, half-and-half, vanilla, and orange zest. Cut the crust off the top and bottom of the loaf with a serrated knife. Slice the loaf into 6 1-inch-thick rounds.
  • Heat 1 tablespoon of the butter in a large skillet over medium heat. Dip 2 bread slices in the egg mixture and immediately lay them in the skillet. Cook, turning once, until golden brown, about 2 to 3 minutes per side. Transfer to a baking sheet and repeat with the remaining slices of bread. Bake the toasts until warmed through and slightly puffed, about 8 to 10 minutes.
  • To serve, transfer the toasts to a large serving platter or plates and dust generously with confectioners' sugar. Serve with marinated berries or glazed apples and pears.
  • In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.
  • Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl toss the fruit with the lemon juice.
  • Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.

PANETTONE FRENCH TOAST



Panettone French Toast image

Great for a special breakfast or brunch. Easy but so delicious. Taken from Giada (Everyday Italian).

Provided by hepcat1

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup water
1 cup packed dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
1 lb loaf panettone, baking paper removed
6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup mascarpone cheese
powdered sugar, for dusting

Steps:

  • To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan.
  • Bring to a boil over high heat, stirring until the sugar dissolves.
  • Boil until the syrup reduces to 1 cup, about 10 minutes.
  • Remove from the heat and whisk in the cream and cinnamon.
  • Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.).
  • Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F.
  • Trim the bottom crust of the panettone.
  • Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!).
  • In a large bowl, whisk the eggs until well blended.
  • Add the cream, milk, and sugar and whisk until well mixed.
  • Melt 1 tablespoon of butter on a large nonstick griddle over medium heat.
  • Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard.
  • Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side.
  • Transfer the French toast to a baking sheet and keep them warm in the oven.
  • Repeat with the remaining butter, panettone slices, and custard.
  • Transfer the French toast to plates.
  • Dollop the mascarpone atop each.
  • Lightly dust with the powdered sugar.
  • Drizzle the cinnamon syrup over and around the French toast and serve immediately.

Nutrition Facts : Calories 416.1, Fat 22.4, SaturatedFat 12.6, Cholesterol 246.8, Sodium 109.4, Carbohydrate 47.3, Fiber 0.1, Sugar 45.7, Protein 8.1

PANETTONE FRENCH TOAST CASSEROLE



Panettone French Toast Casserole image

Got leftover panettone? Lucky you! The traditional Italian Christmas bread makes an excellent base for a breakfast casserole. All it needs is a soak in spiced custard and a turn in the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h40m

Number Of Ingredients 8

1 1/4 pounds panettone, halved horizontally, then cut into 3/4-inch thick slices
8 large eggs
2 cups whole milk
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Confectioners' sugar and maple syrup, for serving

Steps:

  • Arrange bread in overlapping layers in a 2 1/2-to 3-quart baking dish. In a large bowl, whisk together eggs, milk, vanilla, salt, cinnamon, and nutmeg until thoroughly combined. Pour egg mixture evenly over bread; press with palms to fully submerge. Cover and let stand at room temperature 1 hour.
  • Preheat oven to 350 degrees. Bake until puffed, golden brown on top, and set, 45 to 50 minutes (if browning too quickly, tent with foil). Let stand 10 minutes, then serve, dusted with confectioners' sugar and drizzled with maple syrup.

PANETTONE FRENCH TOAST WITH APPLES AND CRANBERRRIES



Panettone French Toast With Apples and Cranberrries image

Panettone made into a delectable French toast with apples and cranberries what could be better. The recipe for pantone- a sweet bread made with soft raisins and candied fruit peels-was developed by a young Milianese baker during the 15th century. Antonio(panettone means Tony's bread) created this bread to impress his fiancee during the holiday season. Note:This is made ahead and refrigerated over night.

Provided by Barb G.

Categories     Breakfast

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

3/4 cup butter
3/4 cup brown sugar, packed
1 tablespoon water
3/4 cup dried cranberries (or raisins)
1 cup milk
1 cup heavy cream
6 large eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon
2 lbs granny smith apples
6 slices panettone (1-inch slices)

Steps:

  • Melt 1/2 cup of the butter in a saucepan over low heat; Add brown sugar and water until combined.
  • Spread this mixture over the bottom of a 9x13x2-inch glass baking dish.
  • Whisk together the milk, cream, eggs vanilla and cinnamon, set aside.
  • Peel,core and slice the apples into 1/4 inch thick slices; heat remaining butter over medium heat; add apples and saute for 8 to 10 minutes,until apples are cooked but not mushy.
  • Spread the apples over the bottom of the baking dish, sprinkle the cranberries over the apples.
  • Cover the apples with the panettone slices; Pour egg and cream mixture over the panttone, coating all of the slices.
  • Cover and refrigerate overnight.
  • Preheat over to 350 degrees; bake the French toast uncovered for 35 to 40 minutes until lightly golden; spoon the apples over the French toast when serving.

Nutrition Facts : Calories 630.2, Fat 44.4, SaturatedFat 26.2, Cholesterol 332.5, Sodium 281.1, Carbohydrate 52.7, Fiber 4.2, Sugar 43.2, Protein 9.1

More about "panettone french toast with rum recipes"

PANETTONE FRENCH TOAST - BELL' ALIMENTO
2014-01-13 Instructions. Preheat oven to 375 degrees. Spray a rimmed baking sheet with non-stick cooking spray. Set aside. Remove paper from Panettone. Slice Panettone in half vertically.
From bellalimento.com


UPSIDE-DOWN PANETTONE FRENCH TOAST (RABANADA DE PANETONE ...
2013-12-11 Run a knife around the edges gently. Place a serving tray/plate over the top of the pan, and carefully flip it over to unmold the panettone French toast onto the plate. If desired, sift a bit of powdered sugar on top of the panettone French toast to give a snow effect and garnish with fresh mint leaves. Extra fresh berries can be served on the ...
From easyanddelish.com


PANETTONE FRENCH TOAST | WILLIAMS SONOMA
2014-12-22 Cut the panettone into 5 or 6 vertical slices, each 1 inch thick. Discard the end slices. Cut the remaining slices in half. In a bowl, whisk the eggs until just blended, then whisk in the milk, orange zest, orange juice, Cointreau, granulated sugar, cinnamon and nutmeg. Pour the egg mixture into a large, shallow bowl (you may need 2 bowls) and ...
From williams-sonoma.com


TURN PANETTONE INTO FRENCH TOAST | MYRECIPES
2018-02-13 Whisk the eggs along with 3/4 cup of milk, ½ cup half and half or cream, 1 teaspoon cinnamon, and 1 tablespoon maple syrup. Heat a large nonstick pan (or better yet, a pancake griddle) over medium high heat, and spritz it with some cooking spray. Dunk a slice of panettone into the egg mixture. Carefully lift up the slice and let some of the ...
From myrecipes.com


PANETTONE FRENCH TOAST - TRAVEL COOK TELL
2018-12-10 In a bowl whisk the eggs, milk and sugar. Heat a skillet or griddle and coat it with a little butter. Place panettone slices in a shallow baking dish large enough to hold slices in a single layer. Pour egg mixture over panettone. Leave it for 1 or 2 minutes and turn slices over. Leave it for another minute.
From travelcooktell.com


PANETTONE FRENCH TOAST - SEASONAL RECIPES
2010-12-15 Cut the panettone into 5 thick, vertical slices. Discard any ends pieces. Cut the remaining slices in half lengthwise. In a medium bowl, whisk the eggs lightly to break up the yolk. Add milk, orange zest, orange juice, sugar, cinnamon and nutmeg, whisking to combine. Pour the egg mixture into a large, shallow baking dish.
From kitchenkonfidence.com


PANETTONE FRENCH TOAST - HONEST COOKING - RECIPES
2011-12-23 Instructions. In a large baking dish, beat the eggs and stir in the milk. Set the slices of panettone to soak for about 10 minutes on each side. Most of the liquid should be absorbed. In a skillet, heat a pat of butter to coat the pan. Over medium heat, fry the slices of panettone until golden brown on both sides.
From honestcooking.com


PANETTONE (THE BEST) | RICARDO
Preparation. In a bowl, whisk together the water, egg yolks, eggs, zests and vanilla. In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the egg mixture and knead until the dough starts to form. Add the butter and knead for 5 minutes. The dough will be soft and very sticky.
From ricardocuisine.com


PANETTONE FRENCH TOAST - THE PETIT GOURMET
Instructions. In a large dish, beat the eggs, cinnamon and stir in the milk. Set the slices of panettone to soak for about 5 minutes on each side. Most of the liquid should be absorbed. In a skillet, heat a pat of butter to coat the pan. Over medium heat, fry the slices of panettone until golden brown on both sides.
From thepetitgourmet.com


PANETTONE FRENCH TOAST BAKE - THE SPRUCE EATS
2022-02-03 Whisk together the eggs, milk, sugar, cinnamon, vanilla, and orange extract in a medium mixing bowl. Pour the egg mixture over the top of the panettone. Make sure to coat all of the slices. Place in the oven uncovered and bake for about 25 to 30 minutes. Let it cool slightly when you remove it from the oven.
From thespruceeats.com


PANETTONE FRENCH TOAST | ITALIAN FOOD FOREVER
Instructions. The night before, cut the rounded dome off the panettone and set aside and cut the rest of the loaf into 1 inch slices horizontally. Cut each slice into four quarters, then set aside on a baking sheet to dry. The next morning, preheat the oven to 325 degrees F. Beat together the eggs and milk until light, and pour into a shallow bowl.
From italianfoodforever.com


PANETTONE FRENCH TOAST - WEDNESDAY NIGHT CAFE
2019-11-20 Place dipped panettone in the skillet in a single layer and cook 3-4 minutes per side, until golden brown. Place on a sheet pan and transfer to oven to keep warm until ready to serve. Scrape out any egg or pieces of bread that got stuck in the skillet. Melt additional 1 tablespoon butter and dip and cook second batch.
From wednesdaynightcafe.com


EASY PANETTONE FRENCH TOAST CASSEROLE RECIPE - AN ITALIAN ...
2017-12-04 In a medium bowl whisk together eggs, milk, syrup, brown sugar and cinnamon. Add the cut up Panettone and gently combine. Pour into prepared baking dish top with crumb topping and bake for approximately 40-45 minutes (if the top starts to brown too much cover with foil and continue baking). Drizzle with maple syrup before serving.
From anitalianinmykitchen.com


PANETTONE FRENCH TOAST NOSHING WITH THE NOLANDS
Instructions. Slice Panettone in thick slices. Whisk together eggs, milk, cinnamon and nutmeg. Heat a fry pan on medium heat with a dab of butter. Dip slices of Panettone quickly into the egg mixture and add to the fry pan. Fry until golden brown and then flip. Keep warm in a 200F oven while you make the rest. Serve immediately with maple syrup ...
From noshingwiththenolands.com


PANETTONE FRENCH TOAST • TAMARIND & THYME
2019-12-23 Instructions. Beat the eggs, milk, vanilla essence and cinnamon together and set aside. Heat 1 tablespoon butter in a large pan on medium heat. Dip each slice of bread in the custard, turn to ensure both sides are covered. Toast in the butter for about a minute on each side until golden brown.
From tamarindnthyme.com


PANETTONE FRENCH TOAST | RICARDO
With the rack in the middle position, preheat the oven to 400°F (200°C). In a bowl using a whisk, combine the milk, sugar, eggs, vanilla and cinnamon until smooth. Dip the panettone in the egg mixture and soak well. Transfer to a plate and let rest for 5 minutes, allowing the panettone to thoroughly absorb the egg mixture.
From ricardocuisine.com


PANETTONE FRENCH TOAST - DAVID LEBOVITZ
2017-12-28 4 slices panettone, about 1 1/4-inch (4cm) thick) butter, for frying the French toast. In a wide, shallow bowl, beat the eggs, milk, vanilla, cinnamon, and salt together with a fork until well-combined. Place the slices of bread in the custard and gently press them down to help the bread absorb the custard, then turn them over the do the same ...
From davidlebovitz.com


PANETTONE BAKED FRENCH TOAST - RECIPESRUN
Slice panettone into 1/2-inch thick slices (6 to 8 slices). Set aside one large slice. Cut the slices down the center and place them in a single layer, slightly overlapping in the prepared pan.
From recipesrun.com


PANETTONE FRENCH TOAST RECIPE | LAURA IN THE KITCHEN ...
1) in a shallow dish with high sides, whisk together all the ingredients except the panettone and butter. 2) Preheat a non stick skillet over medium heat and add the butter, soak the panettone slices in the egg mixture for about 10 seconds per side, cook for about 3 minutes on each side or until golden brown.
From laurainthekitchen.com


PANETTONE BAKED FRENCH TOAST - SPRINKLE BAKES
Instructions. Preheat oven to 350°F. Spray a 13×9 baking dish with cooking spray (or butter dish). Slice panettone into 1/2-inch thick slices (6 to 8 slices). Set aside one large slice. Cut the slices down the center and place them in a single layer, slightly overlapping in the prepared pan.
From sprinklebakes.com


PANETTONE FRENCH TOAST - RECIPE - STEFANO FAITA
4 slices of Stefano traditional panettone about 1 ¼ inch thick (Stefano lemon or chocolate panettone may also be used) butter, for frying. preparation. In a wide, shallow bowl, beat the eggs, milk, vanilla, cinnamon, and salt together with a fork until well-combined. Place the slices of bread in the custard and gently press them down to help ...
From stefanofaita.com


PANETTONE WITH RUM SOAKED GLACé FRUIT | 5THAVENUECAKEDESIGNS
2011-12-28 Panettone with Rum Soaked and Glacé Fruit: Yeast starter: 62 grams/ 1/4-cup warm orange juice, 38 degrees C/100 degrees F. 9 grams/ 2 1/2 teaspoons fresh yeast. 1-teaspoon sugar. Warm the orange juice, and in a small bowl pour the juice and whisk well. Crumble the fresh yeast over the juice mixture and rest at room temperature for 1 1/2 hours.
From 5thavenuecakedesigns.com


PANETTONE FRENCH TOAST - COOKING WITH NONNA
2015-12-06 In a bowl whisk together the milk, cream, eggs, maple syrup, cinnamon and zest. Melt the butter in a sauté pan. Soak the panettone slices in the mixture for about 10 seconds on each side. Cook the panettone slices about 2-3 minutes on each side or until golden brown. Serve with powdered sugar and some good maple syrup.
From cookingwithnonna.com


BAKED PANETTONE FRENCH TOAST | WHAT'S COOKIN' ITALIAN ...
2021-12-26 Instructions. Beat eggs, milk, sugar, spices, vanilla, together in a separate bowl set aside. Preheat the oven to 400 degrees. Coat a 3 or 4-quart pan regular baking dish or a throw-away aluminum pan with nonstick cooking spray, add …
From whatscookinitalianstylecuisine.com


PANETTONE BREAD PUDDING WITH A CREAMY RUM SYRUP - OLGA'S ...
2014-12-24 Preheat the oven to 325 degrees Fahrenheit. Cut the bread into 3/4 – 1 inch cubes. Divide the bread between two rimmed baking sheets. Bake the bread cubes in the preheated oven for about 15 minutes, rotating the baking sheets halfway through and tossing the cubes. Take out of the oven and set aside.
From olgasflavorfactory.com


PANETTONE FRENCH TOAST WITH ORANGE CREAM - THE ORIGINAL DISH
2016-12-29 Slice the panettone in half, and from there into ½ inch slices. In a mixing bowl, beat the eggs. Whisk in the milk, vanilla extract, almond extract, and honey. Preheat a flattop griddle over medium heat (you can also use a sauté pan). Meanwhile, dip each piece of bread into the custard mixture. Line the bread onto a rack. Once the griddle is hot, add enough butter to coat …
From theoriginaldish.com


PANETTONE FRENCH TOAST 法国土司面包 - NO-FRILLS RECIPES
2014-12-08 Panettone French Toast 法国土司面包 December 08, 2014 Food Advertising by. There are many ways that you can enjoy with leftover Panettone. You can use some slices to make a bread pudding, a rum cake or a trifle but I took the easy way out and made them into French toast. They were very fragrant when they were being heated up in the pan, thanks to …
From nofrillsrecipes.com


PANETTONE FRENCH TOAST - HONESTCOOKING.COM
2016-12-06 Preheat the oven to 350 degrees F. Transfer the French toast sandwiches to a baking sheet lined with parchment paper. Bake for about 10 minutes on one side, then flip and bake for another 10 minutes. Remove from the oven …
From honestcooking.com


PANETTONE FRENCH TOAST - POPULAR RECIPES - RECIPESRUN
Panettone French Toast. By Tracy. 2 Person. 10 Minutes. 0 Calories. I can’t help it: Italian for their Christmas is Panettone. Sure, we also have Pandoro, nougat and regional cakes (like the Gubana in Friuli), but nothing beats a classic Panettone. It was very quick and easy to make and didn’t require any advance prep or cooking skills. Ingredients. creme fraiche, to serve . 20 g …
From recipesrun.com


RECIPE FOR PANETTONE FRENCH TOAST - CREATE THE MOST ...
Dolly Parton Creamy Vegetable Soup Recipe Dolly Parton Soup Diet Vegetable Soup Cooking Classy
From recipeshappy.com


PANETTONE FRENCH TOAST | NIGELLA'S RECIPES | NIGELLA LAWSON
Put 25g / half the butter and ½ teaspoon oil in a large frying pan, and set over a low heat to melt. Turn the panettone slices in the egg mixture, and soak the other side for another minute, by which time the bread should have soaked up enough to soften it and the butter should have melted in the pan.
From nigella.com


STUFFED PANETTONE FRENCH TOAST CASSEROLE RECIPE - THE ...
Arrange half the Panettone bread in a 13 x 9 inch baking dish coated with cooking spray. Whisk together the milk, egg nog and 5 eggs until well blended. Pour half the egg mixture over the bread. Set aside. In a blender, combine the remaining eggs, …
From thesuburbansoapbox.com


OVERNIGHT FRENCH TOAST - PANETTONE VERSION! - PINA BRESCIANI
2019-12-19 Mix eggs, milk, sugar, and vanilla extract together in a large bowl. Pour this mixture over the panettone. Cover the baking dish in saran wrap and place it in the fridge overnight. When you're ready to eat your panettone, take it out of the fridge and preheat the oven to 350 F.
From pinabresciani.com


PANETTONE FRENCH TOAST BAKE - ANNIE'S NOMS
2019-12-10 After 8 hours, preheat the oven to 180C/350F and sprinkle the light brown sugar over the top of the Panettone mixture. Place in the oven for 25-30 minutes, until golden and the middle is just set. If you give the pan a little shake, the whole thing should wobble as a whole and it should not be runny.
From anniesnoms.com


PANETTONE FRENCH TOAST | FOODTALK
2020-09-30 Slice the panettone into about 3/4 inch slices. In a shallow bowl or casserole dish, wisk three eggs together. Add milk (or half and half) to eggs and wisk. Sprinkle egg mixture with cinammon. Heat a skillet to medium and add butter. I make it in batches and add more butter with each batch. Soak the panettone slices in the egg mixture.
From foodtalkdaily.com


BEST PANETTONE FRENCH TOAST RECIPES | FOOD NETWORK …
2015-05-28 Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.
From foodnetwork.ca


Related Search