1 Panettone cake, sliced
3 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
2 teaspoons baking powder
Sunflower oil for frying
Ground cinnamon
It’s 6:57am on a Sunday morning. What does this mean to the average person? Sleeping in of course! YAYYY!!!
But NO. This creature simply won’t allow it. She is STARVING! MEOWWWW MEOWWW (Whilst scratching on the door Freddy Krugar Style)
Juna the Geriatric Cat
So I guess it’s time to get up. I might as well make a nice Sunday breakfast for the family.
A dinner guest brought over a lovely Panettone as well as several hundred other desserts last weekend and we just simply never got to it. Never fear, this cake can last for MONTHS due to the raisins which are a natural preservative. So I thought it was high time to put it to good use.
DIRECTIONS
Slice the cake so that you have pieces that are small enough to fit on your pan, and flip over without falling apart. Panettone is a fragile bread. Like so:
Whisk together the eggs, milk, vanilla and baking powder.
Heat oil in a large frying pan, I used my family heirloom treasure, a 50 year old cast iron jewel. Briefly dip the Panettone pieces in the egg mixture on both sides: don’t let it soak, it will fall apart. Place on pan with heated oil. Sprinkle with cinnamon.
Cook until golden brown, carefully turning once. Place the toast on a paper towel lined plate. Keep the toast warm in the oven set to 200°F.
