PANETTONE FRENCH TOAST
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
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
Provided by Giada De Laurentiis
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 12
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
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 12
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
Steps:
- TO SERVE Preheat the grill to medium. Slice two thick rounds of panettone. Get a non-stick pan with the same diameter and rub the soft butter all over the base. Beat the eggs with the vanilla paste and icing sugar in a shallow bowl, then dip one of the panettone slices in the eggy mixture until well soaked on both sides. Quickly and confidently transfer to the cold buttered pan.
- Drain the peaches and finely slice, then lay across the eggy panettone in the pan. Snap up and scatter over the chocolate. At this point, I've been known to add a little swig of amaretto, vin santo or Baileys. Dip the second slice of panettone in the eggy mixture, then pour any excess egg over the chocolate and peaches. Sit the second panettone slice on top, and press down gently to compact so the egg is absorbed everywhere - don't worry if the panettone tears, just patch it up, it's all going to cook into one batch of deliciousness.
- Place the pan on a medium heat for 3 minutes, to encourage a nice, crispy bottom, then sprinkle with a little extra icing sugar and pop under the grill for 10 minutes, or until the top is beautifully golden - keep an eye on it. Safely and confidently tip the panettone French toast sandwich on to a board, and sift over a final extra dusting of icing sugar from a height. Wedge it up and serve hot or warm, with scoops of vanilla ice cream. Heaven.
Nutrition Facts : Calories 290 calories, Fat 15.1 g fat, SaturatedFat 8 g saturated fat, Protein 8 g protein, Carbohydrate 31.6 g carbohydrate, Sugar 22.7 g sugar, Sodium 0.4 g salt, Fiber 0.6 g fibre
PANETTONE FRENCH TOAST
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
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
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
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 CASSEROLE
This version of a very common American breakfast, made into a casserole, using an Italian sweet bread baked for the holidays, is definitely something to be happy about! Soak your casserole overnight to achieve best results.... you want the bread to be completely saturated in the custard so that it gets light and fluffy in the oven. Covering the casserole during the last bit of baking time ensures no overbrowning. Serve with warm maple syrup.
Provided by Karen Rankin
Categories 100+ Breakfast and Brunch Recipes Breakfast Casserole Recipes French Toast Casserole Recipes
Time 9h20m
Yield 10
Number Of Ingredients 14
Steps:
- Place cream cheese and brown sugar in a stand mixer fitted with the paddle attachment; beat at medium speed until smooth and creamy. Beat in vanilla and salt until well incorporated. Add eggs one at a time, beating until well blended. Gradually add milk and 1 cup cream, beating at low speed, until well incorporated.
- Lightly grease a 9x13-inch baking dish with cooking spray.
- Cut panettone loaf into 1/2-inch-thick slices. Arrange slices in 2 or 3 rows, overlapping slightly, starting from a short end of the baking dish.
- Pour cream cheese-egg mixture evenly over the panettone slices, gently shaking the baking dish to evenly distribute the liquid. Cover with aluminum foil and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Uncover the baking dish. Brush melted butter over the casserole; sprinkle with sugar.
- Bake in the preheated oven for 30 minutes. Rotate the baking dish 180 degrees and continue baking until the custard is set in the center, about 30 minutes more. Cover with foil during the last 10 minutes of baking to prevent overbrowning, if necessary.
- Meanwhile, beat remaining heavy cream and powdered sugar in a medium bowl using a hand mixer on high speed until semi-firm peaks form, 2 to 3 minutes. Serve casserole warm with whipped cream, raspberries, and almonds.
Nutrition Facts : Calories 679.7 calories, Carbohydrate 66.3 g, Cholesterol 253.4 mg, Fat 42.6 g, Fiber 4.4 g, Protein 12.6 g, SaturatedFat 20.5 g, Sodium 429.9 mg, Sugar 38.6 g
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