The holiday season is upon us, a time of family, celebration, joy, giving…oh, and re-gifting! Beyond perfumed candles and frames filled with stock photos of strangers, it’s safe to say that one of the most commonly re-gifted gifts is the holiday Panettone. Perhaps what makes the sweet bread so appealing as a re-gift, is the fact that it can sit on your shelf for weeks (maybe even months) and will still taste just the same as the day it was bought!
With Panettone inevitably making its way to your holiday table, I’ve come up with a recipe for utilizing the leftover bread and transforming it into a special holiday breakfast treat that even the most skeptical of Panettone haters will love! With its spongy interior and sweet and slightly sour undertones, Panettone is the perfect bread for making French toast. Inspired by flavours of the festive season, this recipe has the sweet bread soaked in a vanilla and cinnamon-infused custard, topped with chopped roasted chestnuts and a drizzle of maple syrup to take your traditional Panettone from its sad beginnings on an Italian deli’s shelf to what I’m sure will become your new favourite holiday breakfast!
- 4 eggs
- 4 tbsp cream or milk
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 4 thick slices of Panettone, cut in half
- 4-6 tbsp butter
- 6 roasted chestnuts, chopped
- pure maple syrup for serving
- In a wide shallow dish, whisk together eggs, cream or milk, cinnamon and vanilla extract until well combined.
- Working one at a time, soak each slice of Panettone in the egg mixture until evenly coated.
- Heat a large non-stick skillet to medium-heat. Melt butter and add soaked Panettone slices and cook until golden, flip and cook the other side until golden. Repeat with remaining prepared slices. Serve immediately sprinkled with chestnuts and drizzled with maple syrup.
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