Sunday, 13 March 2011

Home food hauls and indulgent brunches - Panettone "French Toast"


Whenever I go see my parents in Italy I come back with as many food stuffs as I can cram in my suitcase.

My haul will be the result of a well-planned trip to the supermarket where I'm known for putting on my best Only Child show - "But muuuuuuuuuuummmmmmmm! They don't seeeeeelllll capers in Englaaaaaannnnndddd" *insert here sulky pout* - or my rummaging through my parents' cupboards and deciding that, in fact, they don't need that lovely looking jar of anchovies, nor that kilo of spaghetti n.3 (I'm known for not really liking my spaghetti thicker than that) and, this past Christmas, the panettone that was sat on top of the fridge unopened.

Mum and dad looked at me doubtful as I sat on my suitcase and tried to zip it close, asking what I needed the panettone for and whether I wouldn't rather take some extra pasta with me (another item that one cannot find in England obviously).
I obviously had NO idea of what I was going to do with the bloody thing. I don't even like panettone that much.
But, you know, I like challenges every now and again and so I took it back to London anyhow.

And 3 months later the panettone was still sitting on the kitchen counter, taunting me with its offensively pink box.
And then it came to me... Well, it is about to expire and there's no way I'm throwing it away because I am all against wasting food so I HAD TO find something to do with it.

And that is how, ladies and gentlemen, I give you "panettone French toast".
Panettone itself is already ridiculously sweet so make sure you pair it with either a few slices of bacon or of fried ham like I did to counter-balance the sugar.

Panettone French Toast

Serves 2

2 slices of panettone cut width-wise
2 eggs
1 cup milk (better if almond as suggested by the lovely B from Hand to Mouth Kitchen)
1 tbsp salted butter

Whisk the eggs with the milk and soak the panettone slices with the mixture.

In the meanwhile, brown the butter in a large frying pan.

Put the panettone slices in the pan, pressing down with a spatula slightly and brown on one side at medium heat (about 5 minutes) then turn and do the same on the other side.

As mentioned, serve with bacon or fried ham and if you are REALLY into your sweetness a little maple syrup on top.

Enjoy!

P.S. I have moved the music feature to the right hand bar of the blog as I found it a bit cluttering of the posts. Song choice will change with every post as originally planned - Would love to hear what you are listening to whilst you have been cooking this week too!

7 comments:

Pavel said...

I would have never thought to do this with Pannetone, looks fantastic!

Camilla said...

Where can I get Panettone at this time of year?

aforkfulofspaghetti said...

I'm not madly sold on pannetone, either. Never have been. If I ever have any (once in a blue moon), it invariably ends up in a bread and butter pudding, or fried in butter, dusted with sugar, and topped with plenty ice cream.

With bacon, though? Yeah, why the hell not? ;)

BribedwithFood said...

@ Camilla - You can try your luck with your run of the mill Italian delis in London (Gazzano, etc, etc)

Most of them will have leftovers to shift that are set to expire by April and therefore will be happy to get rid of them in favour of your breakfast :)

@ Helen - Bacon makes everything better. Trufact.

The Grubworm said...

Oh,ok, this sounds pretty tasty. Looks like I'll have to do the rounds of the all the delis asking for past-it pannetone. Loveing the idea of using in B&B pudding too @aforkfulofspaghetti. All these exciting new ideas!

Kavey said...

Ha haaa love that "only child" pouting - I can just picture that now!

I don't really like panettone, so I always give it away if I'm given any. And a number of local Italian restauranst would insist on giving cherised regular guests at least one if not more in the run up to Christmas.

Kavey said...

Ha haaa love that "only child" pouting - I can just picture that now!

I don't really like panettone, so I always give it away if I'm given any. And a number of local Italian restauranst would insist on giving cherised regular guests at least one if not more in the run up to Christmas.