Absinthe & Cookies (a bit bitter, a bit sweet)

Holiday Cheer: Panettone French Toast

Panettone French Toast

A spongy golden Italian egg bread studded with dried fruits, panettone is a treasure to have on hand for holiday breakfasts and teas. The sweet bread is popular in Italy year-round but especially during the holidays. Because of the high egg and butter content, panettone will keep for several days after opening. Excellent panettones are available in specialty-food shops during the holidays, packaged in tall, tapering cardboard boxes, often wrapped in bright foil. Serve panettone sliced, untoasted or toasted, with jams or citrus curd, or use it to make this special French toast.

Ingredients:

1 purchased panettone, about 2 lb.
6 eggs
2 cups milk
Grated zest of 1 orange
1 cup fresh orange juice
2 Tbs. Cointreau or other orange liqueur
1/2 tsp. almond extract
6 Tbs. granulated sugar
1/2 tsp. ground cinnamon
Freshly grated nutmeg, to taste
4 to 6 tsp. unsalted butter
4 to 6 tsp. canola or grapeseed oil
Confectioners’ sugar for dusting
Warmed maple syrup, plain yogurt and lemon
wedges for serving

Directions

Cut the panettone into 12 to 15 vertical slices, each 1 inch thick, then cut all but the end slices in half.

In a bowl, whisk the eggs until just blended, then whisk in the milk, orange zest and juice, Cointreau, almond extract, granulated sugar, cinnamon and nutmeg. Pour into a large shallow bowl or dish (you may need 2 bowls) and place the bread slices in the mixture. Soak for about 10 minutes per side.

In each of 2 large sauté pans or fry pans over medium heat, melt 1 tsp. of the butter with 1 tsp. of the oil. When the butter foams, add some of the soaked bread slices, taking care not to crowd them. Cook, turning once, until lightly browned, 3 to 5 minutes per side. Turn the slices over again and cook them for a few minutes more per side until browned to your taste.

Turn off the heat. Using a slotted metal spatula, transfer the French toast to serving plates, place them in the oven and turn the oven on to 200°F. Repeat to cook the remaining slices.

Dust the French toast with confectioners’ sugar and serve immediately, with maple syrup, yogurt and lemon wedges. Serves 8 to 10.

Posted by Ithildin at December 20, 2005 9:29 AM | PROCURE FINE OLD WORLD ABSINTHE