You guys know I love brunch. I could eat brunch 3 meals a day. French toast is a treat though, it isn’t something I make that often, I only break it out on special occasions.
How can something so good be made even better? With Panettone of course… duh.
A little bit of history. Panettone is a traditional Italian bread made around Christmas time. There is a humongous amount of rising time involved – up to 24 hours in some recipes. It is a high maintenance loaf that requires a lot of TLC but oh my goodness it’s worth it. Studded with candied peel, zest and sultunas, this enriched dough lends itself perfectly to French Toast.
We’re also JUST starting to get strawberries and my local supermarket is selling huge crates for next to nothing. They are the ripest, sweetest strawberries I’ve had since last summer so I am definitely taking full advantage of them while they are around!
A quick drizzle of maple syrup and there you have it, an indulgent, fun breakfast which everyone will love!
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Panettone French Toast “Fritalian Toast”
2-3 slices Pannetone bread
50 ml Milk
1 Tsp Vanilla Extract
1. In a flat roasting tray, mix the eggs, milk and vanilla extract together.
2. Heat a medium saucepan on a medium heat and place some butter and oil in the pan. Meanwhile place a slice of pannetone in the egg mixture, let it sit for about 10 seconds then flip it over and let the other side sit for about 10 seconds. Transfer the slice of bread to the frying pan and cook for around 2 minutes on each side. Repeat for all slices and serve immediately with fresh fruit and maple syrup, or any other toppings you like!