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Panettone French Toast on Boxing Day

12/28/08 | by JAdP | Categories: Food and Drink
Panettone French Toast with Bacon for Boxing Day Winter Holidays 2008
This is a picture of Panettone made into French Toast served with very crisp baked bacon

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.

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I'm Joseph A. di Paolantonio and this blog has two main foci: my interest in food, and my interest in the future. This provides a look into my personal life, and is separate from my consulting work…though there will be overlap. I am an independent researcher, working as a strategic consultant and I'm an executive with over 20 years of commercial experience with a technical interest in the intersection of Internet of Things, with advanced data management and analysis methods. I view data science as a team activity, and I feel that the IoT must be viewed as a system. I am leveraging my past activities to understand the adoption and impact of the IoT; first, as a system engineer in aerospace, where I developed Bayesian risk assessment methods for systems within the Space Transportation System (including the Space Shuttle), Extreme Ultraviolet Explorer, Gravity Probe B, and many more, and second, as a enterprise data warehousing, business intelligence and analytics professional. Between my aerospace and IT careers, I indulged my hobby of cooking by starting a food company, Montara Magic, centered around my chocolate sauces. My education combined chemistry, mathematics and philosophy. I performed research into molten salt fuel cells in graduate school, and in photovoltaic materials for a short time in industry. The lure of bringing the human race into space was strong, and when I was offered the chance to combine my chemistry and mathematics skills to develop new risk assessment and system engineering methods for space launch and propulsion systems – I couldn't resist. I perform independent research and strategic consulting to bring value from the Internet of Things, Sensor Analytics Ecosystems and data science teams.I am a caregiver, a lover of science fiction and speculative fantasy, and my passion to learn has led me to a pilot's license, an assistant instructor in SCUBA, nordic and alpine skiing, sea kayaking, and reading everything I can, in as many topics as I can.

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