Panettone French toast, two ways
The holidays are the perfect time to treat yourself without feeling guilty! At Favuzzi, panettones are without a doubt our favourite Christmas delicacy. We await them impatiently all year long and love them so much we confess to having eyes bigger than our bellies when it is time to stock up! However, since they begin to dry out and lose their aromas a few days after being opened, panettones should ideally be eaten within three to four days.
Preparation - 15 min.
Ingredients
Serves 4
Madagascar vanilla
- 4 thick slices Favuzzi panettone
- 2 eggs
- 125 mL (½ cup) milk
- 1 Nielsen-Massey vanilla pod, scraped
- To serve (optional)
- Stonewall Kitchen orange cranberry marmalade
​Chestnut cream with cocoa
- 3 eggs
- 6 slices Favuzzi panettone
- ½ Nielsen-Massey vanilla pod, scraped
- 250 mL (1 cup) milk
- 60 g sugar
- 100 g Perrotta chestnut cream with cocoa
Preparation
- The same method is used to prepare both recipes, with one exception: for the cocoa chestnut cream panettone French toast, start by whisking together the cream and the milk.
- Whisk all ingredients together, then dip the panettone slices in this mixture for one or two minutes.
- Gently heat a knob of butter in a frying pan, then cook each slice for 2 minutes on each side.
- Serve immediately with a bit of butter and jam.