Panettone french toast
This is a perfect way of celebrating on Christmas morning!! There’s nothing like Christmas morning to share with family, share memories of past christmas and share food of course! Panettone is a sweet bread loaf originally from Milan (in Milanese dialect of the Lombard language it is called paneton), usually prepared and enjoyed for Christmas and New Year in Italy, southeastern France, Spain, Brazil, Venezuela, Peru, Malta, Albania, Germany and Switzerland, and is one of the symbols of the city of Milan. In recent years it has become a popular addition to the Christmas table in the United Kingdom, United States, Canada and Australia. In South America, especially in Peru, Argentina, Paraguay, Uruguay, Colombia, Bolivia, and Chile, and It is a tradition to eat it on the 6th of January (Día de los Reyes magos) (Three wise men day) each year, other names for the bread are “roscón de reyes”.
It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg. It is made during a long process that involves the curing of the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d’Asti. In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute.
In the early 20th century, two enterprising Milanese bakers began to produce panettone in large quantities in the rest of Italy. In 1919, Angelo Motta started producing his eponymous brand of cakes. It was also Motta who revolutionised the traditional panettone by giving it its tall domed shape by making the dough rise three times, for almost 20 hours, before cooking, giving it its now-familiar light texture. The recipe was adapted shortly after by another baker, Gioacchino Alemagna, around 1925, who also gave his name to a popular brand that still exists today. The stiff competition between the two that then ensued led to industrial production of the cake. Nestlé took over the brands together in the late 1990s, but Bauli, an Italian bakery company based in Verona, has acquired Motta and Alemagna from Nestlé.
After the end of World War II, panettone was cheap enough for anyone and soon became the country’s leading Christmas sweet. Lombard immigrants to Argentina and Brazil also brought their love of panettone, and panettone is enjoyed for Christmas with hot cocoa or liquor during the holiday season, which became a mainstream tradition in those countries.
Ingredients
- 4 eggs
- 1/4 teaspoon of cinnamon
- 1/2 cup milk
- 4 tablespoons of butter
- 4 thick slices of Panettone
Instructions
- In a large dish, beat the eggs, cinnamon and stir in the milk.
- Set the slices of panettone to soak for about 5 minutes on each side. Most of the liquid should be absorbed.
- In a skillet, heat a pat of butter to coat the pan. Over medium heat, fry the slices of panettone until golden brown on both sides. Serve with real maple syrup or a dollop of whipped cream.
Happy Christmas for you and all your loved ones!
Tostadas francesas de Panettone
Esta es una manera perfecta de celebrar el día de Navidad !! No hay nada como la mañana de Navidad para compartir con la familia, compartir recuerdos de las navidades pasadas y compartir comida, por supuesto! Panettone es un pan dulce pan originario de Milán (en dialecto milanés de la lengua Lombard se llama panetón), por lo general preparado y disfrutado por Navidad y Año Nuevo en Italia, el sureste de Francia, España, Brasil, Venezuela, Perú, Malta, Albania, Alemania y Suiza, y es uno de los símbolos de la ciudad de Milán. En los últimos años se ha convertido en una adición popular a la mesa de Navidad en el Reino Unido, Estados Unidos, Canadá y Australia. En América del Sur, especialmente en Perú, Argentina, Paraguay, Uruguay, Colombia, Bolivia y Chile, y es una tradición de comer en el 6 de enero (Día de los Reyes magos) cada año, otros nombres para una variación de este pan es “roscón de reyes”.
Ingredients
- 4 huevos
- 1/2 de taza de leche
- 1/4 cucharadita de canela
- 4 rebanadas gruesas Panettone
- 4 cucharadas de mantequilla
Instructions
- En un gran plato, batir los huevos, canela y revuelva en la leche.
- Poner las rebanadas de pan dulce en remojo durante unos 5 minutos por cada lado. La mayor parte del líquido debe ser absorbida.
- En una sartén, calentar un poco de mantequilla para cubrir la sartén. A fuego medio, freír las rebanadas de pan dulce hasta que estén doradas por ambos lados.Servir con jarabe de arce o con un poco de crema batida.
Tiene una forma de cúpula, que se extiende desde una base cilíndrica que es por lo general unos 12-15 cm de alto para un panettone un peso de 1 kg. Se hace durante un largo proceso que implica el curado de la masa, que es ácido, similar a la masa fermentada. El proceso de pruebas solo tarda varios días, dando la torta de sus características distintivas y esponjosas. Contiene naranja y limón confitados, y la ralladura de limón, así como pasas, que se añaden en seco y no mojadas. Muchas otras variaciones están disponibles como natural o con pepitas de chocolate. Se sirve en rebanadas, acompañado de bebidas calientes dulces o un vino dulce, como Asti o Moscato d’Asti. En algunas regiones de Italia, se sirve con crema di mascarpone, una crema de mascarpone, huevos, a veces frutas seca o confitadas, y por lo general un licor dulce como amaretto; si el queso mascarpone no está disponible, el zabaione se utiliza a veces como un sustituto.
¡Feliz Navidad! para ustedes y todos sus seres queridos..
8 thoughts on “Panettone french toast”
Delicious stuff! Panettone french toasts are the best! Thanks to your post, now I want to make Panettone bread pudding, but I don’t get any panettone:) What a sad situation! Happy holidays, Gaila!
Happy Holidays Ben! Panettone everything is the best! hehehe, french toast was amazing!
I do love me some French toast with mascarpone! I also really loved your history lesson, Gaila! Happy Holidays!
Happy holidays to you and all your loved ones, Rachelle! mascarpone will be perfect with these french toast! hugs!
This is the most brilliant application of french bread that I have ever seen in my whole life! Never knew the history of Panettone either and enjoyed learning about it. I’ll have to get to the store ASAP to grab one so I can make this 🙂
Karrie, Merry christmas to you and all your loved ones!! I am glad you enjoyed my post about the delicious panettone! I am sure you would love these french toast! Cheers darling!
Una pinta deliciosa!! Si os gusta la french toast tenéis que probar el croissant french toast, todavía más delicioso. Os lo recomiendo 😉
https://justfoodlovers.wordpress.com/2016/02/24/croissant-french-toast/
Gracias Sandra! voy a intentar tu receta que se oye fabulosa también! 🙂