Growing up we always ate Panettone. Panettone is a traditional sweet Italian fruit bread. A common Italian tradition is to bring a panettone to someone’s house when you visit during the holiday season. Usually the host will open and serve the bread to enjoy over a cup of coffee or sweet liqueur.
I carry on this tradition with my family, especially since Panettone was such a large part of my childhood memories. My father worked in an Italian bakery when we were little and he always brought us home fresh Panettone wrapped in paper, not in a box…old school.
It seems like just yesterday my father would slice his panettone up and toast it for breakfast or late afternoon snack. That scent of toasted candied fruit bread still resonates with me to this day…It brings back warm family memories that I will treasure always! When I was little most people didn’t even know what Panettone was. Now you can pretty much find it anywhere. I have seen them at Costco, Trader Joe’s and most surprisingly, thrown in a bin at the Christmas Tree Shop (eek!).
Being the cooking lover that I am, I decided to take make these mini loaves into a “Panettone Toast” – my Italianized version of French Toast. I must say these are delicious and easy to make.
Here’s what I did:
*I used 2 mini Panettone which were 3.5 oz each. I yielded 5 slices from each mini loaf.
NOTE: a traditional large Panettone is 32 oz.-
Use approximately 2 large eggs and 1/4 cup of milk/cream for every 3 ozs. Adjust nutmeg and orange extract seasoning to taste.
- Slice the panettone bread like this …
- Scramble eggs with milk or half and half, a pinch of nutmeg and orange extract. I use orange extract instead of vanilla to enhance the flavors of the candied fruit.
- Dip the slices like you would french toast…
- Place on a greased griddle (or saute pan) until golden brown on each side.
When done serve with powdered sugar and orange slices.
So the next time you see Panettone in your local market, pick one up and make this “Italian” French Toast 🙂
Here are some other breakfast/brunch recipes you might enjoy: