Panettone French Toast


I hope everyone had a very Merry Christmas and didn’t eat too much like I did! In my families household during the holidays we usually always have at least 1 Panettone in the house. It has been a tradition since I was little to usually make waffles for breakfast on Christmas Day but this year we thought it would be a good idea to try something a little different. So, because was had so much panettone bread…my Nana made Panettone French Toast and topped it with peaches but you can use what ever kind you have around your house! This is definitely something you have to try and it’s a great way to use up the bread. Because of its richness in butter and little pieces of chewy sweetened candied fruit it makes the perfect French toast!

Yield: 6

1/2 Panettone
2 eggs
1 cup whole milk
Dash of salt
1 Tbsp of vanilla
2 Tbsp sugar
2 Tbsp butter
2 tsp cinnamon
Warm maple syrup
Fresh fruit (your choice!)
Powdered sugar

1. Heat oven to 375 degrees F. In a medium sized bowl, beat eggs, vanilla, milk, salt, sugar, and cinnamon. Whisk until combined. Cut Panettone into 6 slices with a 1 inch thickness.

2. With a fork, poke 3 times to make holes in bread (to absorb the egg batter). Dip each piece of Panettone in egg mixture on both sides and place on baking sheet lined with parchment paper. Place about 1/2 tsp of butter on each piece of bread. Bake for 15-20 minutes. Drizzle with warm maple syrup, sprinkle with powdered sugar, and top with fresh fruit! Delicious!


Chocolate Dipped Shortbread Cookies


Yield: 10

1 1/2 cup flour
3/4 cup butter; chilled and cubed
3/4 cup sugar
1/2 cup sprinkles
1 tsp milk
1 tsp vanilla extract
1/2 cup melting chocolate

1. In a food processor, add flour and chilled butter and mix until flour looks crumbly. Add sugar, milk, and vanilla and continue mixing until dough is formed. Add in sprinkles and mix in gently with hand until combined.

2. Line a cookie sheet with parchment paper and form dough into a large rectangle, covering the cookie sheet. Let chill in refrigerator for 20 minutes.

3. Preheat oven to 325 degrees F. Cut chilled dough into 1 inch cubes. Place on another lined cookie sheet 1/2 inch apart from each other. Bake for 20-25 minutes.

4. In a small bowl, melt chocolate for 2 minutes. Dip half of cooled cookie in chocolate and then dip immediately after in sprinkles. Let cool on foil or wax paper for 5 minutes, or until chocolate hardens.