The Cynosural Blog

Il Panettone is a traditional Christmas bread. The best that I've found imported to the USA is La Loggia. Bauli is also good, but not as moist. Naturally leavened, it somehow survives months on a cargo ship and weeks in a refrigerator after opening, without preservatives. A tradition is to make French Toast out of the Panettone on the day after Christmas, or Boxing day. Here's my recipe. Preheat an oven, preferably with a baking stone in it, to 400ºF.

• One egg per person, separated
• One teaspoon of Gran Marnier, two drops of vanilla extract, a grind of sea salt and a grate or two of nutmeg
• One tablespoon of heavy cream per person
• Two Slices of Panettone per person

Note that there isn't any additional sugar. Whip the egg whites to soft peaks, beat the egg yolks with the remaining ingredients, excepting the Panettone slices. Fold the seasoned egg yolk mixture into the egg whites. Butter a glass baking dish that is sufficiently large enough to hold all of the Panettone slices in one layer. Pour half the batter into the bottom of the baking dish, arrange the panettone slices in one layer in the baking dish, cover with the remaining batter. If possible, let it sit overnight, or at least for two hours in the refrigerator. Place the baking dish in the pre-heated oven for 15 minutes, then into another oven, or reduce the heat, at 225ºF for another 15 to 30 minutes. I also like to serve this dish with crisp bacon or pancetta. Cook thickly sliced bacon in a 225ºF oven for two hours. Drain the fat after the first half-hour and then arrange the bacon on paper towels and cover with more paper towels and cook for the remaining time. You might like powdered sugar over it or maple syrup. I like it plain.