Start Your Diet Tomorrow! Today, We Eat Panettone French Toast Sticks
After New Years many of us make a resolution to eat lighter and even strive to lose some weight in the new year. Making a resolution to take better care of your body and get in shape is never a bad thing. Except for one thing: leftover pannettone!!! If you’ve ever had the stuff, you know, there’s no way you’re starting a diet with a leftover hunk of that lying around the house.
No Italian house is complete during the holidays without at least one box of Panettone lying around. For those of you who have no clue as to what I’m talking about, Panettone is a type of sweet bread/cake that is one of the symbols of Milan Italy. It’s most commonly eaten around Christmas and New Year in Italy, southeastern France, Brazil, Peru,Malta, Germany and Switzerland. It’s buttery, light, sweet and totally addictive. There are many variations of Pannettone from plain white to chocolate, but the classic usually contains candied orange, citron, and lemon zest, as well as raisins. If you’re thinking this sounds a lot like a classic American fruitcake, NO WAY! Those are much more dense and really nothing like Panettone at all.
I myself cannot resist buying a box or two during the holidays which inevitably means I have some leftover come New Years Day. Because I cannot throw food away and in an effort to get my personal resolutions in check asap, I give you my favorite way to use up your last piece of Panettone- French Toast Sticks. Perfect for a quiet breakfast but elegant enough to serve to guests. Dust them with some snowy white powdered sugar for a breakfast that feels fancy and special and no one will ever know you are using up leftovers.
Panettone French Toast Sticks
(Makes 16 sticks) Serves 4
1/2 of one large Panettone
2 large eggs, lightly beaten
1/2 cup milk
1 tablespoon vanilla extract
1 tablespoon sugar
butter for greasing your pan and more for serving
pure maple sysrup for toppping
*(optional) powdered sugar for topping
1. Cut Panettone into 1 1/2 inch slices and then into sticks that are also about 1 1/2 inch wide.
2. In a large shallow bowl whisk together eggs, milk, vanilla and sugar. Dip the bread sticks into the egg mixture and coat all sides of cake. Be sure not to over soak, 2 seconds on each side is more than enough to saturate the cake.
3. heat a griddle or non-stick frying pan over medium heat and brush with butter. Place the sticks onto the griddle and cook on the first side for 2-3 minutes. turn the sticks over and cook on each side for an additional 1-2 minutes or until all sides of the sticks are lightly brown and golden. Transfer the French toast sticks to a baking sheet, 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.
-For a more adult version, swap in some Grand Marnier for the vanilla extract. it will give your toast a slightly orange flavor.
-Still have more Panettone? Cut it into 1-inch cubes and use it in your favorite bread pudding recipe.
-Make a big batch of these and store them in the fridge in an airtight container for up to three days. Heat them in the microwave for 20 seconds and you have a great quick breakfast or portable snack for yourself or the kids.
Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.
Follow her on Twitter @TakeBackTables