French Toast Italian Style

 

I saw some Panettone in the grocery store and thought it would make a nice French Toast for Christmas. After a bit of fooling around, this is what I came up with.

Italian Christmas (or New Years) Toast

½ half loaf Panettone, cut in four thick slices

4 tbsp Nutella

 

    3 large eggs

    3 tbsp heavy cream

    ¼ tsp cinnamon

    1 tbsp brown sugar

    1 tbsp Amaretto

    1 tsp vanilla

    2 tbsp  butter

1. Preheat the oven to 400 degrees F. 
2. Slice the Panettone in half from crown to base. Remove the paper and trim both ends. Slice it into 4 slices, slicing across the loaf to make half-moon slices. Slice into the curve of each slice to form a pocket.
3. Spoon the Nutella into the pocket, spreading it out evenly. (I used the back of the spoon to scoop and spread the Nutella)
4. Whisk together the eggs, cream, cinnamon, brown sugar, Amaretto and vanilla in a shallow dish. (a pie plate works well) Dip each stuffed Panetton into the egg mixture, coating each side evenly.
5. Heat the butter  in a large skillet until it is melted and foamy. (If you don’t have a large enough skillet go buy one)
6. Fry the little sandwiches until golden brown on one side, about 2 minutes. Turn them and place the whole pan in the oven Bake for about 10 minutes, until the filling is heated through.
7. Serve with maple syrup and fruit if you like. Or some bacon.
8. Merry Christmas!

Serves 4

I topped my 'Italian Toast' with a cranberry maple syrup. These are northern cranberries, which I think can only be appreciated by a true northerner. They are smaller than their southern counterparts but pack a big punch. I used about 1/4 cup of berries, warming them slightly in a pan then adding 1 cup maple syrup. The syrup turns Christmassy red after being brought to the boil! Bon Appetito and Happy New Year!