Coming from an Italian family, Panettone was always on the big after dinner goodies table every Christmas. And it sat there the whole time. I don't remember anyone actually opening up the box and eating a slice, but my brother brought it every year and put it on the table along with the pies and brownies and dips cookies.
I thought of that after seeing these three recipes using the bread. They actually make me want to try Panettone again, especially this recipe for French Toast (the other recipes are for Panettone Bread Pudding and Mini Panettone and Pear Sandwiches).
Panettone French Toast
4 thick slices panettone (3/4″ to 1″)
1 cup milk
2 large eggs
2 tb sugar
1/4 tsp vanilla extract (rum extract would be excellent here too)
Butter, for frying
Preheat the oven to 300 degrees F. Have a baking sheet ready. Whisk together milk, eggs, sugar, and vanilla in a medium bowl; pour into a baking dish. Melt a pat of butter in a cast-iron frying pan over medium heat. Dip a slice into the mixture, pausing so that each side can absorb some liquid. Gently lay the slice into the buttered pan, and flip after 2 minutes; cook for an additional 2 minutes on the other side. Place the slice on baking sheet, and put sheet in oven. Repeat process with remaining slices, adding them to the baking sheet and keeping them warm in the oven until ready to serve. Slice each one in half diagonally, dust with powdered sugar, and maple syrup and fruit, if desired. Serves 4.
(thanks to Micki for the tip)
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