California Central Coast Recipes

Panettone French Toast

2017 TheRomanticTable.com
Panettone French Toast is French toast on "steroids". As you probably know, Panettone is the Italian orange flavored Christmas Bread. It generally is available in most markets starting around Thanksgiving time. We always seem to have a few extra on hand so we decided that Panettone French Toast would be perfect for a Christmas Day or New Years Day brunch.

We decided that Panettone was just too elegant for simple pancake syrup on top, so we came up with a recipe for an Orange Sauce made with fresh orange juice, Grand Marnier liqueur, and a little Marmalade, reduced down to an a zesty syrup to accompany the French Toast.

To really make it over-the-top, add a dollop of our Chantilly Cream and listen for the "oohs and ahs!"


www.theromantictable.com 2017, Panettone French Toast
Preparation time: 15 minutes
Cooking time: 15 minutes
MAKES 2 SERVINGS.
re-calculate ingredients for:



Ingredients.

2 Three-quarter inch -0ne-inch thick slices Panettone Christmas bread
4 Large Eggs , beaten
2/3 Cup Whole milk
1 Tablespoons Unsalted butter

Orange Sauce
Chantilly Cream


Preparation Directions.

1 Starting with a round-shaped whole Panettone, slice the bread horizontally across into 3/4" - 1" thick round slices.

2 Beat the eggs, then add the milk and beat again to mix well. Pour the mixture into a deep plate or bowl large wide enough to accommodate the cut bread slices.

3 Heat a wide skillet or grill over medium heat. Add the butter and melt. Make sure the pan is hot before adding egg-coated bread to pan.

4 Dip each slice into the egg-milk mixture, let the slice soak up the liquid for a few seconds, then flip and coat the opposite side (do not let the bread get totally soggy). Then shake-off excess egg-milk mixture and transfer to the hot skillet.

5 Cook each bread slice about two minutes each side or until browned nicely.

6 Top with some warmed Orange Sauce , and if desired a dolop of Chantilly Cream.


Wine and Food Pairing and Serving Suggestions.

This is a spectacular holiday brunch entree, or dessert. Serve with a sparkling wine or Champagne.

A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max