The time of year is upon us when the world is joining the gym, doing a juice cleanse, hiring a personal trainer or jumping in bed with the latest celeb diet fad – 22 day Vegan challenge anyone?
I, on the other hand, feeling very sorry for myself at the prospect of taking down our beautiful Christmas tree, am doing the complete opposite.
Instead of imbibing green juices that taste of grass while standing on my head, I am commemorating a wonderful Holiday season by turning a leftover Panettone into French Toast. I’m calling it Twelfth Night Toast! For those of you who are unfamiliar with Twelfth Night, it is the day by which all your Christmas decorations should be taken down to prevent a year of bad luck. At least according to the superstitions I was brought up with.
So, as Twelfth Night quickly approaches (tomorrow, January 5th) I recommend rustling up this easy and delicious breakfast to provide strength – both emotional and physical – for taking down those twinkly decorations and discarding your poor tree carcass on the street. Dramatics aside, this is a great festive brunch option for lovers of the fruit studded, bread-come-cake, Italian Holiday delicacy.
Twelfth Night Toast
INGREDIENTS
- 1 boxed Panettone (available at Whole Foods among other stores)
- 4 large eggs
- 1 1/2 cups whole milk
- 1/4 cup sugar
- 1 tsp vanilla extract
- 2 tbsp butter for frying
- Fixings of your choice… fruit, bacon, syrup
METHOD
- Start by turning your oven onto warm / low, and setting aside a tray for your cooked French Toast.
- Lay the Panettone on its side and starting at the top cut into 3/4 inch slices. You will be left with about 6 round slices. Cut these in half so that you have 12 half moons.
- In a large bowl whisk together the milk, eggs, sugar and vanilla.
- Melt 1 tbsp butter in a large frying pan. While it is melting, dredge two half moons of Panettone in the egg mixture.
- Once the butter has melted and is starting to bubble, place your two half moons in the pan. Cook for about 4 minutes on each side until golden brown and crisp.
- Place on your tray and pop in the oven to keep warm while you cook the rest.
- Repeat until all half moons have been fried.
I served this with maple syrup, raspberries and what I am officially coining “Crack Bacon”. Recipe coming soon, but for now, just know that it is probably the best, and most addictive bacon you’ll ever eat!
Now, with full bellies, the residents of 711 will soldier on to give our tree the send-off it deserves!
epicuriousbrit 