December 27, 2015

Panettone French Toast (the best Christmas leftovers)

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These few days in-between Christmas and New Year are a time for leftovers, finishing off all those little extras (pigs in blankets and bread sauce) alongside bowlfuls of juicy easy peelers and soft chocolate fudge.  Christmas lunch sarnies are a great option, with all the trimmings included of course, or perhaps a hot and spicy turkey curry.

Well this little number is a great brunch option, breakfasts around Christmas don't get as much thought as the main event and this recipe is as easy as it is delicious. It is a great way to use up left over panettone and certainly impresses any guests you have staying over until the New Year, (especially if topped with lashings of leftover brandy butter!)

This recipe is as indulgent as it is Christmasy but is of course a great way to empty out overflowing larder cupboards, getting ready for that all important January detox!

To serve 6 you will need...

12 slices of panettone (the great thing is this does not need to be fresh - a few days old is just fine. 
6 eggs, 
1 tsp of vanilla paste 
1tsp of cinnamon 

For the topping....

fresh pomegranate seeds if you have them if not 
any fresh fruit is delicious,
maple syrup. 

The method for this is pretty simple and much the same as normal french toast (have a look here)

First whisk up your eggs in a bowl, add your vanilla paste and cinnamon and set to one side.

Now slice up your panettone, these may all be a bit misshapen, but this is fine - the more rustic looking the better.

Soak each slice of panettone in your egg mixture and set on a plate, once everything has been sufficiently dipped heat up a pan with some butter (left over brandy butter if you wish!!) and place your slices carefully in the pan. Cook for a few moments until golden on each side and then place in the oven to keep warm until all slices have been cooked.

Serve up with fresh coffee, tea and juice, top with ruby red pomegranate seeds (these are particularly in season this time of year and always make me feel super Christmasy) top with maple syrup or more brandy butter and enjoy!

The best kind of leftovers... and the only way to eat panettone after Christmas!

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