Skip to main content
logo
Food Advertising by

Panettone French Toast 法国土司面包


There are many ways that you can enjoy with leftover Panettone.   You can use some slices to make a  bread pudding, a rum cake or a trifle but I took the easy way out and made them into French toast.    They were  very fragrant when they were being heated up in the pan, thanks to the cinnamon.  But I reckon that the  easiest and quickest way is to just simply toast them which I did with some.







Recipe for Panettone French Toast      法国土司面包                    


    Ingredients

    • 3 slices of Panettone
    • 2 eggs
    • 1/2 Tbsp brown sugar
    • 1/4 cup milk
    • 1/4 tsp vanilla
    • 1/4 tsp cinnamon
    • Oil or butter  (I used vege oil)
    • Icing sugar for dusting
    • Fresh fruits, honey or maple syrup for serving
    Method
    1. Whisk the eggs, brown sugar, milk, vanilla and cinnamon in a dish.
    2. Soak the slices of Panettone in the above mixture for about 10 mins., pressing down the slices to ensure that they are thoroughly soaked through.
    3. Heat some oil in a non-stick pan and fry the egg soaked slices till golden brown on each side.
    4. Dish out and drain on a paper kitchen towel.
    5. Dust with icing sugar.
    6. Serve with some fresh fruits, honey or maple syrup.





     This post is linked to Cook and Celebrate (Christmas 2014)
    organised by 
    Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and





Comments

  1. Best looking toast I have ever comes across. I think I just drooled buckets!

    ReplyDelete
  2. This makes a really luxurious breakfast.. :)

    ReplyDelete
  3. Hi Cheah, this Panettone French Toast is yummy-licious ! Hearty breakfast to start the day ^-^!

    ReplyDelete
  4. I can definitely treat this toast as my lunch too! Look very yummy :)

    ReplyDelete
    Replies
    1. Yes, I can have them anytime of the day too!

      Delete
  5. A great toast to kick start the day, Cheah. Love that you used panettone instead of standard toast to make this French breakfast classic.

    ReplyDelete
  6. Hi Cheah, wow, this panettone french toast is awesome!!! Not only it's a hearty breakfast, great for light lunch too if you want something for a change. Just love it with fresh fruits and maple syrup or honey. Thumbs up to you, Cheah! Hope you have an enjoyable week and cheers :)

    ReplyDelete
    Replies
    1. Thank you, Ivy and you have an enjoyable week too!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…