Skip to main content

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





Labels:

Comments

  1. Sharon D.December 8, 2014 at 2:33 PM

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

    ReplyDelete
  2. Medeja- CranberryJamDecember 8, 2014 at 5:02 PM

    This makes a really luxurious breakfast.. :)

    ReplyDelete
  3. Karen LuvswesavoryDecember 8, 2014 at 10:08 PM

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

    ReplyDelete
  4. ann lowDecember 8, 2014 at 10:39 PM

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

    ReplyDelete
  5. Angie's RecipesDecember 9, 2014 at 11:38 AM

    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. Ivy SewDecember 9, 2014 at 10:06 PM

    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. Sokehah cheahDecember 10, 2014 at 10:26 PM

      Thank you, Ivy and you have an enjoyable week too!

      Delete
  7. It's greatOctober 17, 2015 at 5:12 PM

    Just wanted to say Hello.

    ReplyDelete
  8. AnonymousFebruary 2, 2019 at 8:57 AM

    This comment has been removed by a blog administrator.

    ReplyDelete

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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more