I wanted to share one of my favourite ways to use up the amazing Italian christmas cake that is Panettone..because this light and fluffy french toast, might be the best version I have ever made and its the perfect way to use up leftovers at Christmas
As the panettone is naturally sweet there is little need for syrup or added sweetness, but as the Sicilians often eat it with a sweet pistachio spread, known as ‘oro verde’ (green gold) I opted for a dollop of that and a simple dusting of cinnamon.
- 2 thick cut slices of panettone (about 2 inches in thickness)
- 1 egg
- a dash of milk (approx 50ml)
- a pinch sea salt
- 20g butter
- pistachio spread
- ground cinnamon, for dusting
Heat the butter in a large non-stick frying pan,or cast iron skillet.
Beat the egg in a large bowl, with the milk and a pinch of sea salt.
Lightly dredge the panettone slices in the eggy mixture. When the butter in the pan starts to foam and go golden, add the eggy panettone and cook for a couple of minutes on one slide, then flip and cook on the other side for 2-3 minutes
Place the panettone on two plates. Top each with a heaped tablespoon pistachio spread and finish each with a dusting of cinnamon. Eat immediately