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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Published in the Austin American-Statesman in December 2009, this recipe inspired me to visit a local Italian market for a loaf of Italian panettone. A new Christmas morning tradition has begun for my family - this recipe is simple and delicious. In 2010, I found Cranberry/Orange Panettone at World Market - delicious! Ingredients:
4 eggs |
2 cups cream |
1 pinch salt |
1/2 cup sugar |
1 tablespoon cinnamon |
1/8 teaspoon nutmeg |
8 pieces panettone |
2 tablespoons butter |
4 pears, peeled, cored, chopped |
1/4 cup brown sugar |
Directions:
1. In a small saute pan, melt 1 Tbsp butter; add pears and brown sugar. Simmer until pears are tender. Keep warm.
2. Scramble egg; add cream, salt, sugar, cinnamon and nutmeg to eggs. Mix well.
3. Slice the loaf of panettone in half; lay the cut side down on cutting board to slice evenly into 1/2-3/4 inch slices; discard the heel.
4. Dip sliced panettone into egg mixture, allowing to soak for 1 to 3 minutes.
5. Heat large griddle to medium heat.
6. Melt 1 Tbsp butter on griddle.
7. Place soaked panettone on griddle. Flipping only once, brown toast on both sides.
8. Plate french toast and pour pear sauce over the top.
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