Baked Panettone French Toast

This recipe stems from our family being gifted many panettones throughout the years and never eating one of them. It's not that we don't like them, it's that we just never remember to eat them! This year, when Ivy came home holding a panettone that she had been given, Eve was determined to put it to good use. We both tasted the delightfully spiced and sweet bread spiked with almonds and candied oranges and raisins and knew it would make a delicious baked french toast. This recipe is the perfect breakfast for Christmas morning or one of the lazy days between Christmas and New Year since you make everything ahead of time. The chocolate sauce and orange syrup work equally well with the panettone flavors. Ivy likes hers with both poured on hers!

Tip: This breakfast is decadent enough to be served as a dessert. If so, just call it a "bread pudding"! 

xxx Ivy & Eve

Makes 4 large portions or 6 smaller portions.

Ingredients:

French Toast

• 1 panettone (around 1 pound)

• 5 eggs

• 1 1/4 cups milk or half and half

• 1 tsp vanilla

• 1 pinch nutmeg

• I pinch cinnamon

• 1 pinch of salt

Topping

• 1/4 cup slivered almonds

• 4 tbsp brown sugar

• 1 pinch nutmeg

• 1 pinch cinnamon

Orange syrup

• 4 tbsp melted butter

• 1 cup powdered sugar

• Zest from 1 orange

• 2-3 tbsp orange juice from the zested orange

• 1.5 tsp vanilla extract

Chocolate sauce

• 1 cup chopped dark chocolate or semi-sweet chocolate chips

• 3/4 cup half and half or milk

• 1 pinch salt

Directions:

To make the french toast:

1. Grease a 9x9 glass dish or baking pan. 

2. Cut the panettone into roughly 1-inch cubes. 

3. Toss the cubes into the baking dish.

4. Add the milk, eggs, nutmeg, cinnamon, vanilla, and salt to a large mixing bowl. Whisk. 

5. Pour the eggy mixture over the cubes, gently fold the unsoaked bread under the soaked, making sure each cube is wet. 

6. Cover and keep in the fridge overnight (or at least 4 hours).

To make the topping:

• Mix the slivered almonds, brown sugar, nutmeg, and cinnamon.

• Cover and keep until you bake the french toast. 

To make the orange syrup:

1. Melt the butter. 

2. Measure out the powdered sugar into a large bowl.

3. Add the melted butter, 2 tbsp orange juice, orange zest, and vanilla.

4. Whisk until smooth. If it is too thin, add more powdered sugar. If it is too thick, add a little more juice. If you have a hard time getting the syrup smooth, microwave it for 5 seconds and whisk again. 

5. Serve immediately or cover and keep refrigerated until serving. Then warm it in the microwave until it is a syrup consistency again. 

To make the chocolate sauce:

1. Add the chocolate and 3/4 cup of the half and half (or milk) to a small saucepan on low heat. 

2. Gently whisk periodically until chocolate is melted.  

3. If the sauce is too thick to pour, add a little more half and half. 

4. Serve immediately or let cool and refrigerate until serving, then microwave 15 seconds at a time, stirring between, until warmed and smooth. 

When ready to bake: 

1. Preheat your oven to 350F. 

2. Sprinkle the topping over the dish.

3. Bake for 30-40 minutes, or until the eggy mixture is set and has a lovely golden top.

4. Serve with melted butter, orange syrup, and chocolate sauce.

5. Enjoy!

Panettone with chocolate sauce

Panettone with orange syrup

Baked Pumpkin French Toast

This is one of our favorite cool-weather breakfasts. It is SUPER easy to make and perfect for breakfasts with guests or holiday mornings since you make everything ahead of time and keep it in the fridge overnight. The next morning, just preheat the oven to 350F, add the topping, pop the dish in, and head back to bed to lounge while it bakes! 

xxx Ivy & Eve

Some notes on this recipe: 

• We don't sweeten the french toast before baking because everyone has their own sweetness preferences. 

• We use those soft and fluffy "French bread" loaves you get at regular grocery stores, not real French bread loaves. These loaves are easy to find anywhere and are more porous to soak up the eggy mixture easily. We also love how the top bakes to a crispy crunch that works perfectly with the fluffy, moist center. 

• This recipe makes great leftovers. We usually make this for Sunday morning and reheat the leftovers for tasty weekday breakfasts! 

Ingredients:

French Toast

• 5 1/2- 7 1/2 cups cubed French bread (about 1 large loaf)

• 8 eggs

• 2 1/2 cups milk or half and half

• 1 cup canned pumpkin puree (not canned pumpkin pie), which is about 1/2 can

• 2 tsp pumpkin spice

• 1 1/2 tsp vanilla

• 1 pinch of salt

Topping

• 1/2 cup chopped pecans

• 6 tsp brown sugar

• 1/2 tsp pumpkin spice

Pumpkin syrup

• 4 tbsp melted butter

• 1 cup powdered sugar

• 2 tbsp milk

• 1.5 tsp vanilla extract

• 1 tbsp canned pumpkin puree (not canned pumpkin pie)

• 1 pinch pumpkin spice

Directions:

To make the french toast:

1. Grease a 9x13 glass dish or baking pan. 

2. Slice the bread into around 1.5-inch slices; then tear the slices into irregular cubes. 

3. Toss the cubes into the baking dish.

4. In a large mixing bowl, add the milk, eggs, pumpkin puree, pumpkin spice, vanilla, and salt. Mix. 

5. Pour the eggy mixture over the cubes, gently fold the unsoaked bread under the soaked, making sure each cube is wet. 

6. Cover and keep in the fridge overnight (or at least 4 hours).

To make the topping:

1. Mix the chopped pecans, brown sugar, and pumpkin pie spice.

2. Cover and keep until you bake the french toast. 

To make the pumpkin syrup:

1. Melt the butter. 

2. Measure out the powdered sugar into a large bowl.

3. Add the melted butter, milk, vanilla, pumpkin puree, and pumpkin spice.

4. Whisk until smooth. If it is too thin, add more powdered sugar. If it is too thick, add a little more milk. If you have a hard time getting the syrup smooth, microwave it for 5 seconds and whisk again. 

5. Serve immediately or cover and keep refrigerated until serving. Then warm it in the microwave until it is a syrup consistency again. 

When ready to bake: 

1. Preheat your oven to 350F. 

2. Sprinkle the topping over the dish.

3. Bake 35-45 minutes, or until the eggy mixture is set and it has a lovely golden top.

4. Serve with melted butter, maple syrup, and pumpkin syrup.

5. Enjoy!

Caprese Salad for Every Season

We have sung praise and joy many times about the abundance of fresh fruit, veggies, and delights we have year-round in California. One thing we have had to adapt to since moving away is the idea of seasonal cooking. We're not saying we didn't cook seasonally back home, but we took advantage of the fact we could always find decent ripe tomatoes and other produce year-round. In Virginia, the tomato season is a HUGE deal. When the first Hanover tomatoes hit the grocery store and farmers markets, people practically run to buy them, and every restaurant's specials list includes some type of tomato dish. We took advantage of the tomato season this summer. With that wrapping up, we wanted to share our favorite recipe highlighting our beloved savory fruit: the Caprese Salad, with some tips and tricks to recreate this dish year-round. We recommend pairing Caprese Salad with unoaked or lightly oaked Chardonnay or nice crisp Sauvignon Blanc.

xxx Ivy & Eve

Tips:

Oil & Vinegar: 

Since this recipe is so simple, it's the perfect excuse to use your best olive oil and vinegar. We love playing with different oil and vinegar combinations from our favorite hometown producer of oils and vinegar: Quail & Olive. Some of our favorite combinations right now are Basil olive oil with Winter Ambrosia vinegar and Tuscan Blend olive oil with either Mission Fig or Raspberry Basil vinegar.

We use another of our favorite olive oils from Holman Ranch, which happens to make some of our favorite Pinot Noirs too! 

Seasoning:

This is also a perfect recipe to use fancy salts and fresh cracked pepper or swap them with those fancy seasonings you might have lurking in our spice drawer. We've been loving Clif Family's spice blends, Everything Spice Blend and Porchetta Spice Blend. For salt, we use Maldon or Hawk Head Whisky Smoked Chili Salt that we picked up the last time we were in Scotland.

Dressings:

Another fun way to dress your Caprese salad is to use a bottled dressing. We tend to use lighter, vinaigrette type dressings, and our absolute favorite is French Poodle Vinaigrette. The recipe originated from Cote d'Azur in 1870 and made its way to our hometown in 1961 when Marienette and Jean Beacham opened The French Poodle restaurant in Carmel, CA. The recipe remains a secret, and now you can buy it online or in select shops. 

Seasonal Produce:

When tomatoes are out of season, we love to play with different produce. Here are a few of our favorite combinations: 

Spring/Summer:

• Traditional Caprese - Tomato + Mozzarella + Holman Ranch Olive Oil + good balsamic

• Nectarine or Peach + Burrata + Tarragon (Previously featured here)

Fall/Winter: 

• Roasted Tomato + Burrata or Mozzarella torn into small chunks (we roast cherry tomatoes with fresh thyme tossed in olive oil at 400F for about 40 minutes)

• Persimmon + Mozzarella + Quail & Olive Basil Olive Oil + Quail & Olive Winter Ambrosia Vinegar

Make it a Meal:

When we're serving this as a main dish and want to make it more substantial, we like to serve it on a bed of arugula, add shredded rotisserie chicken, and double the oil and vinegar. It would also be delicious with some homemade croutons to soak up a bit of the dressing!

Here is our tried and true recipe for a classic (but delicious) Caprese Salad. Feel free to add or sub any of the ingredients with your own favorites!

Serves 2.

Ingredients:

• 2-3 medium ripe tomatoes, sliced 1/4-inch thick

• 1 ball of fresh mozzarella cheese, sliced into 1/4-inch-thick rounds

• A handful of fresh basil leaves

• Flaky salt

• Freshly cracked pepper

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon good quality balsamic vinegar (this is the time to break out the good stuff)

Directions:

1. On two salad plates (or one large serving dish if serving family-style), arrange the tomato and mozzarella slices in an alternating pattern. 

2. Tear and scatter basil leaves on top of the tomatoes and mozzarella. 

3. Season with fresh cracked pepper and flaky salt. 

4. Drizzle with olive oil first, then balsamic vinegar. 

5. Enjoy!