Boozy Panettone French Toast

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Leftover panettone? no problem. This boozy panettone french toast is a decadent, custardy twist on a classic breakfast delight.

Disclosure: I received a ShopRite Trading Company Panettone from ShopRite to facilitate this post. I received no other compensation and the opinions contained herein are my own and reflect my experience with the products. Your own may differ.

As an Italian American, you know it’s not the “holidays” unless you have panettone, a sweet airy bread speckled with candied orange and/or raisins. Immediately after Thanksgiving up to New Years Day, you need to enjoy this sweet delight on the regular. While it’s good on its own, I say let’s kick off the New Year with a slightly boozy Panettone French Toast.

Boozy Panettone French Toast | Local Food Rocks

This year was hectic, to say the least, and Renato and I have been enjoying some downtime at home over the holidays. We didn’t go anywhere, just wanted to spend time with family, friends, and our cats. Sleeping in and not keeping a tight schedule has been a nice way to close out the year. Slightly indulgent breakfasts have also been a part of this staycation.

About ShopRite Trading Company Panettone

ShopRite now has a new private label line of premium, artisanal gourmet and specialty foods called ShopRite Trading Company. Imported from around the world, the line features products like Arugula Wood-Fired Crust Pizza and specialty sweets like Panettone and Pandoro from Italy, Marinated Artichoke Hearts from Peru, and Extra Virgin Olive Oil from Greece.

I love that the Shoprite Trading Company panettone is made with butter. All-butter panettone not only tends to have a better flavor but also a better texture. You don’t need to do more than slice, toast, and enjoy. But what’s a holiday staycation without a little something extra special?

Boozy Panettone French Toast using ShopRite Trading Co. Panettone | Local Food Rocks

The ShopRite Trading Company Panettone came with a couple of recipe suggestions – one for french toast, the other for savory bread pudding. French toast sounded pretty darn good.

Ingredients for Boozy Panettone French Toast

In addition to typical eggs and milk, my spin on panettone french toast adds in just a touch of liqueur.

  • Panettone
  • 4 eggs
  • milk
  • unsalted butter
  • Frangelico
  • Confectioner’s sugar
  • Maple Syrup

Substitutions for Boozy Panettone French Toast

  • Frangelico or Amaretto adds a subtle nutty flavor that works really well with the citrusy panettone. A citrusy liqueur like Grand Marnier would also work to really heighten the citrus notes of the bread.
  • Obviously, alcohol is completely optional. Simply omit it.
  • If you don’t have panettone, thick slices of another egg-enriched bread, such as brioche or challah will do.

Here’s to a new year filled with many sweet things. Happy New Year everyone.

Boozy Panettone French Toast

Boozy panettone french toast is a decadent, custardy twist on a classic breakfast delight.
Servings 6 servings

Ingredients

  • 1 Shoprite Trading Company Panettone
  • 4 eggs
  • 2 cups milk
  • 3 tablespoons Frangelico
  • 4 tablespoons unsalted butter
  • Confectioner’s sugar optional
  • maple syrup optional

Instructions

  • Preheat the oven to 200 degrees Fahrenheit.
  • Using a serrated knife cut the panettone in half from top to bottom. Lay each half on its side and cut into approximately 1-inch thick slices. Set aside.
  • In a large bowl whisk together the eggs, milk, and Frangelico.
  • Pre-heat a griddle or frying pan over medium heat.
  • Melt 1 tablespoon of butter in the heated pan.
  • Working in small batches, dip the panettone slices into the custard, allowing both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4-5 minutes per side. Once cooked, transfer to a baking sheet and keep warm in the oven.
  • Repeat with the remaining panettone slices and butter.
  • Transfer the warm slices to a platter and serve, lightly dusted with confectioner’s sugar and drizzled with maple syrup.
Author: alicia@localfoodrocks.com
Course: Breakfast
Cuisine: American, Italian

Photo by Renato Ghio

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  1. Alicia & Renato – Sounds and looks yummy! Cheers to the New Year ahead!

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