freezer finds ::::
My freezer is bursting (beef tendon, pasta sauces, frozen fresh cranberries, and LOTS of unbaked sugar cookies, and more), so it was only due process to the bread seized there that I thaw it and make something edible. Panattone, an Italian Christmas favorite, studded with orange peel, lemon peel, and raisins, a dome of goodness, the fluffiness achieved with days of proofing, is typically served with a mascarpone cream. When my friend Kari generously offered some panattone before Christmas, as she is always so generous, I accepted it, ate some, and squirreled some away. The lure of stale or frozen bread to me is in part for its potential for french toast.
It did not disappoint the first time I tried it. Savory breakfasts are my preference over a syrupy sweet concoction, so this one is a nice middle ground. Panattone is not a cloying sweet bread, nor does it need a sweet sauce for it to be satisfying. My accompaniment of melted butter, a thin layer of apricot jam (or none at all), a sprinkle of pomegranate arils, and a dusting of powdered sugar worked for my tastes. You can wake up late and get this put together in minutes. Have a great weekend!
Three years ago: perfect popovers
Four years ago: blood orange tart
- Just less than a pound of stale panattone, sliced into fairly thick slices
- 6 eggs
- 1¼ cup milk
- pinch salt
- about ¼ cup butter, for cooking
- a dusting of powdered sugar
- arils from one pomegranate, to serve
- apricot jam, to serve
- Stay in your pajamas. Do not brush your teeth.
- In a large bowl, whisk the eggs and milk well. Add salt and mix.
- Heat skillet with a dollop of butter to sizzling.
- Dip each panattone slice in the egg mixture, allowing each side to soak up the liquid. Fry each slice in the butter until browned on each side.
- Dust french toast with powdered sugar, sprinkle with pomegranate arils, and serve warm with apricot jam and extra butter.
- Sip your tea or coffee. Go back to bed, if possible.