Wednesday, January 9, 2013

Christmas Continuation

Traditional panettone with sultana's

After Christmas one is generally left with an over abundance of food.  Trying to get through it all can prove a challenge.  Panettone french bread for breakfast is one way I have found.  (I think pandoro french toast would be great too!)

This panettone is not a true original as it only has sultana's and almonds on the top, the very true traditional bread will have sultana's (raisins) and canditi (small, dried pieces of fruit like bits of orange and apricot.)
Depending on how many people you are feeding will affect the quantity of eggs, milk and bread you will use, here I used 3 eggs and about 2/3 cup of milk and a heaping teaspoon of cinnamon
I sliced the panettone starting from the bottom... I think thick slices are better then thin
Place cut bread in a tray
Pour the beaten eggs and milk mixture on the bread and let sit for a few minutes
Fry up the soaked pieces until brown on both sides
Tip - if you prefer a crisper, drier finished product then don't soak in the egg/milk coating as long

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