Tuesday, December 16, 2008
Recettes Secrètes: Panettone French Toast
For this recipe it's best to leave the panettone slices out and unwrapped, under a tea towel, to dry overnight. This will prevent them from soaking up the egg mixture too quickly and becoming mushy.
6 large eggs
1 1/2 cup milk or cream
Pinch of salt
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon fresh clementine zest
8 slices panettone, about 3/4 inch thick
3 tablespoons butter for frying
Powdered sugar, for dusting
Real maple syrup
Preheat oven to 200 degrees F. In a large, shallow bowl, whisk together the eggs, milk or cream, salt, vanilla extract, cinnamon and clementine zest. Melt one tablespoon of butter in a large non-stick frying pan or griddle. Working a few slices at a time, dip panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 3-4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard. Transfer the French toast to plates. Dollop lemon curd atop each. Lightly dust with the powdered sugar. Drizzle maple syrup over and around the French toast and serve immediately.