Panettone for Breakfast

To give a standard breakfast a holiday flavor, make it from panettone, the traditional Italian Christmas bread, available in grocery and specialty stores at this time of year.
Martha Stewart Living, December 2004

Panettone for Breakfast How-To

Cut 1-inch slices of panettone. For every four slices, whisk together 4 eggs, 1 cup of heavy cream or milk, 1 teaspoon of vanilla extract, 1/4 teaspoon each of cinnamon and nutmeg, and a pinch of salt; or use your favorite French toast recipe.

Soak panettone in egg mixture for 20 minutes, turning once. Fry in a mixture of equal parts butter and vegetable oil until golden brown. Keep warm on a wire rack placed on a baking sheet in a 250 degree oven. Serve with maple syrup.


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