Panettone French Bread

Standard
Panettone French Bread

Hello everyone, happy new year! I haven’t posted in a couple weeks because we were away in Cuba from Christmas Eve to New Year’s Eve. Yes, I am trying to make you jealous! It was busy getting ready for Christmas, and packing, but while it Cuba, I had lots of time to relax, do some crafting and reading by the pool. Now we are back, and trying to pack up everything christmas and get ready for school tomorrow! Yay.
So, at Christmas, it is always a tradition in John’s family to have at least a couple panettones, John’s favourite is the chocolate, but I really like the fruit and raisin one. It is a special treat that we enjoy, but there is a lot of panettone in each loaf, so there are always lots leftover after the holidays. It freezes ok, but right now our freezer is looking a little cramped! Last year I tried this and loved it, so I will share with you this year!

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4019.jpg
Basically, the procedure is pretty much the same as for regular French bread, but I do have a little trick to making it…
Start by cracking a bunch of eggs, I usually crack about two eggs for every three slices. I also add about a tablespoon of milk for every couple eggs. Use two forks to dip the bread into the eggs…

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4015.jpg
Then brown both sides in the frying pan…

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4016.jpg

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4017.jpg
The part I don’t like about making French toast is trying to make sure the middle has cooked properly. I can never seem to get the heat right so it is hot enough to cook the inside without burning the outside.
So, here’s my trick… After you have browned both sides, put the slices on a cookie sheet and pop them into the oven at 350.

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4018.jpg
I cooked them for about 6-7 minutes on each side, and they were perfectly cooked. The great part is that if you are making a big batch, or are serving to company (or like me, if you just want to be lazy…) you don’t have to stand by the stove! And mmmm, I wish you could smell them right now!
I always check if they are properly cooked by checking the center of one of the pieces.

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4020.jpg
Now, just add a little butter and maple syrup (yeah canada!), and enjoy!

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4021.jpg

/home/wpcom/public_html/wp-content/blogs.dir/eab/30577997/files/2015/01/img_4023.jpg

Advertisements

One response »

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s