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:
Grease a 9x9 glass dish or baking pan.
Cut the panettone into roughly 1-inch cubes.
Toss the cubes into the baking dish.
Add the milk, eggs, nutmeg, cinnamon, vanilla, and salt to a large mixing bowl. Whisk.
Pour the eggy mixture over the cubes, gently fold the unsoaked bread under the soaked, making sure each cube is wet.
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:
Melt the butter.
Measure out the powdered sugar into a large bowl.
Add the melted butter, 2 tbsp orange juice, orange zest, and vanilla.
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.
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:
Add the chocolate and 3/4 cup of the half and half (or milk) to a small saucepan on low heat.
Gently whisk periodically until chocolate is melted.
If the sauce is too thick to pour, add a little more half and half.
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:
Preheat your oven to 350F.
Sprinkle the topping over the dish.
Bake for 30-40 minutes, or until the eggy mixture is set and has a lovely golden top.
Serve with melted butter, orange syrup, and chocolate sauce.
Enjoy!
Panettone with chocolate sauce
Panettone with orange syrup
