This Christmas morning, Nicole Criss suggests you share something decadent for breakfast.
By Nicole Criss
My family is known for cozy breakfasts all year round. Pancakes, waffles, and uber-comforting bowls of oatmeal with butter, cream, grated pear, berries and nuts are on the rotation all winter long. But on Christmas morning, it’s always nice to share something decadent. Even better when it doesn’t require a lot of mixing or attention. That way the focus can be where it needs to be — say, unwrapping stocking stuffers.
I must admit to making this Panettone French Toast on more than just Christmas morning, during the last few years when we were living in Rome. I had grown slightly addicted to bakery fresh panettone, and this was a nice way to use up the last few slices. Now that we’re in New York, the nicest part about making a recipe from my days in the Eternal City is the chance to remember my life there, particularly an unforgettable Christmas in Assisi. Memories like these make Christmas breakfast even sweeter.
- 6 thick slices Panettone
- 4 eggs
- ¾ cup (177 ml) whole milk
- In a large baking dish, beat the eggs and stir in the milk.
- Set the slices of panettone to soak for about 10 minutes on each side.
- Most of the liquid should be absorbed.
- In a skillet, heat a pat of butter to coat the pan.
- Over medium heat, fry the slices of panettone until golden brown on both sides.
- Set them in the oven (350 F or 180 C) for about 5 minutes to ensure the egg is cooked.
- Serve with real maple syrup, or even some whipped cream and berries if the mood strikes.