I love panettone, the buttery spongy yumminess melting in your mouth, mmmmm! It can get a little dry if you don't manage to get through a whole thing so this basically-french-toast recipe is perfect for using up panettoni left overs, plus it's the ultimate in breakfast indulgence. I realise it's Saturday today but I figured if I posted it today it might inspire you for tomorrow's breakfast, as I certainly won't be up early enough to post it before you start thinking about breakfast, especially as I'll probably want to make this before opening up my laptop. Double up the ingredients for another person, or times by 3 for 3 people, or 4 for 4 people etc.
Have a great weekend! Anyone up to anything ace in Sussex this weekend? Would love to hear what you're uptown the comments below.
Easy Like A Sunday // Panettone for breakfast
- 2 slices of panettone
- 2 medium eggs, beaten
- A glug of milk
- Large knob of butter
- 1 tbsp ground cinnamon
- 1 tbsp ground nutmeg
- Salt & pepper
- Handful of berries, whatever takes your fancy
- Creme fraiche
- After beating eggs in a jug, add the milk, cinnamon, nutmeg, salt and pepper.
- Pop slices of panettone into a pasta bowl or deep sided plate and pour over your egg mixture. Turn slices over on the plate to make sure they're all covered. Leave these for ten minutes to soak up all that eggy goodness.
- Melt butter in a skillet or frying pan and when melted add the slices and fry on each side for around 4 mins each on a fairly high heat. Keep checking the underside to make sure they're not burning, if it looks like they are, turn or reduce the heat until cooked through. Keep frying on both sides until brown and starting to crisp.
- Pile on your plate and top with your berries, a couple of spoons of creme fraiche and if you wish a good drizzle of maple syrup. Phwoar!
Formally Emma Gutteridge