Christmas isn’t here yet, but I have already eaten my fair share of Panettone…I can’t help it: I am Italian and for us Christmas is Panettone! If for some reason you have leftover panettone you need to use it, here’s a fun recipe for you: Panettone French Toast with raspberry coulis!
Sure, we also have Pandoro, nougat and regional cakes (like the Gubana, Prestniz or the Putizza in Friuli Venezia Giulia), but nothing beats a classic Panettone.
If you are not familiar with this, I am talking about the sweet bread loaf with raisins and candied orange peel! It doesn’t necessarily have to be a fancy artisanal one (although of course, those are softer, tastier, but also pricey), I also eat panettone from the supermarket.
I may even start dreaming about panettone soon…in fact on Sunday morning I woke up thinking about the half panettone I had in the kitchen, left over from a house party. I was probably a little bit hangover and somehow an idea formed in my mind: Panettone French Toast.
By that point, I couldn’t sleep anymore. I had to make it.
I found several recipes online and adapted one from Taste Australia. It was very quick and easy to make, and didn’t require any advance prep or cooking skills.
So now you know what I’m going to have for breakfast on Boxing Day. What about you? ;)
Ingredients
Serves two (one slice each)
- 1 egg
- 40ml milk
- 1 tbsp caster sugar
- 1/4 tsp vanilla extract
- 1 round of Panettone (cut across horizontally), 2cm-thick
- 100g fresh raspberries
- 2 tbsp icing sugar
- 20g unsalted butter
- crème fraîche, to serve
Preparation
In a wide, shallow bowl, beat egg, milk, sugar and vanilla. Slice one round of panettone and then cut in half, so you have two half-moon slices.
Place it in the bowl to coat on both sides, leave to soak for a few minutes.
Meanwhile, prepare the coulis. Place half the raspberries in a blender with icing sugar. Blend until smooth. Combine with remaining berries and set aside.
Heat the butter in a non-stick frying pan over medium heat. Drain excess egg mixture from the panettone slices and cook for 1-2 minutes each side until golden.
To serve, place one slice on each plate, dust with icing sugar, and top with raspberry coulis and a dollop of crème fraîche or mascarpone.
