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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Panettone French Toast

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Panettone French Toast Empty Panettone French Toast

    Post by Lobo Fri 08 Jan 2016, 9:47 pm

    Panettone French Toast Img98l
    Panettone French Toast
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    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Servings: 5
    A spongy golden Italian egg bread studded with dried fruits, panettone is traditionally served during the Christmas holidays. Here we transform this sweet bread into a delicious version of French toast.






    • 486

    Ingredients:


    • 1/2 purchased panettone, about 1 lb.
    • 3 eggs
    • 1 cup milk
    • Grated zest of 1 orange
    • 1/2 cup fresh orange juice
    • 1 Tbs. Cointreau or other orange liqueur (optional) 
    • 3 Tbs. granulated sugar
    • 1/4 tsp. ground cinnamon
    • Freshly grated nutmeg, to taste
    • Softened unsalted butter for brushing
    • Confectioners’ sugar for dusting
    • Warm maple syrup for serving

    Directions:

    Cut the panettone into 5 or 6 vertical slices, each 1 inch thick. Discard the end slices. Cut the remaining slices in half.

    In a bowl, whisk the eggs until just blended, then whisk in the milk, orange zest, orange juice, Cointreau, granulated sugar, cinnamon and nutmeg. Pour the egg mixture into a large, shallow bowl (you may need 2 bowls) and add the bread slices. Soak, turning once, about 10 seconds per side.

    
Heat an electric griddle on medium heat and brush with butter. When the butter foams, add a few of the bread slices (do not overcrowd). Cook, turning once, until lightly browned, 3 to 5 minutes per side. Turn the slices over again and cook for a few minutes more per side until browned to your taste. 


    Using a slotted metal spatula, transfer the French toast to serving plates, place them in the oven and turn the oven to 200°F. Repeat to cook the remaining bread slices.

    Dust the French toast with confectioners’ sugar. Serve immediately with maple syrup. Serves 4 or 5.
    Williams-Sonoma Kitchen.
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