Here ye, Here ye, this is the best Christmas day breakfast ever (also great on any other day of the year but it’s become part of my Christmas day tradition)!
First off, Merry Christmas! I truly hope that you’re enjoying the most wonderful time of the year!
Christmas day breakfast is so magical! You sleep in a little and wake up to open presents (unless you open them on Christmas eve past midnight like my family… #guilty). Then it’s time for breakfast, or brunch, depending the time. Either way, it’s a beautiful time spent with the family. Alongside the morning tea and fruit comes panettone french toast. As an Italian, Christmas time is the panettone season. You give them, you receive them, they’re literally EVERYWHERE! For those who don’t know (or haven’t tried them), panettone is an Italian fruit cake. Wait, don’t cringe! It’s not that rejected rectangular brick covered in candied cherries and raisins that you find at the supermarket (if you like those, you do you. You go Glen Coco!). Panettone is referred to as an Italian fruit cake but it’s simply an Italian sweet bread made with eggs and butter with added dried fruit, chocolate or liquors. You really need to try one this Christmas season and be the judge yourself to see if you like them. Sometimes you’ll even find cute little mini sized ones.
Since panettone is made with eggs and butter, it has a rich texture and is perfect for this french toast. It’s also great to point out: if you have older/almost stale/stale panettone, this french toast is a great recipe to pimp it up and enjoy it up to the last slice. Let’s get flipping some french toast… err well panettone slices here (lol)!
Panettone French Toast (serves 2)
- 4 slices of panettone (cut 1 1/2 inch thick)
- 2 eggs
- splash of almond milk
- 1 tsp cinnamon
- maple syrup for serving
- powder sugar for serving (optional)
- Cut panettone into 1 1/2 inch slices (if you try and cut thin slices, the panettone tends to fall apart).
- Prepare the egg mixture for the panettone in a large rectangular dish (once that’ll fit the panettone slices). Combine the egg, splash of almond milk and cinnamon and whisk well to combine.
- Dunk the panettone slices into the egg mixture and coat them on both sides. Let them soak in the mixture for 2-3 minutes.
- Cook the panettone french toast on a lightly greased pan for about 2 minutes on each side or until the egg is fully cooked.
- Serve with powdered sugar (optional) and pure maple syrup.
You NEEd to try this recipe because it’s warm, fluffy and covered in maple syrup aka part of the Christmas diet! Leave me a comment telling me about your favourite Christmas traditions and breakfasts. I’d love to know!