Panettone French Toast

Panettone French Toast

My eyes are bigger than my stomach.  Not when I’m eating (although that happens on occasion) but when I’m shopping.  Put me in the grocery store and I want it all.

My cart is loaded down with produce before I even contemplate what I’m going to do with everything.  You mean I can’t eat peaches, plums, blueberries, cherries, grapes, and apples all in one week?  But it all looks so good.

Panettone French Toast

Then I hit the snack aisle.  Ten bags of chips later, my cart is overflowing and I’m worried about watching expiration dates.  But there’s no way that bag of chips has ten servings in it, and I’m even good about portion control.  So the chips tend not to last that long anyway because when a bag is ¾ the way full of air, it pretty much can’t.

Sweets are my true love.  I’ve trained myself to avoid most bakery treats because they’re never as good as mine and I bake so much that there’s no way I can eat it all.  Walking through the bakery section always makes me a little wishful to pretty much buy it all and stuff my face.  But I resist!  I do buy candy with reckless abandon, along with special flavors of Golden Oreos.  Gingerbread Oreos still have my heart.

Panettone French Toast

Then there was the panettone staring at me in the pantry.  I had to have it at Christmas and now it’s almost expired.  Panettone lasts a seriously long time because of the way it’s made, in case you were wondering how it’s still good four months later.  I wouldn’t let myself waste it.  So I had to eat it.  I know.  Poor me.

I’ve also been craving French toast, which Mom used to make all the time but I haven’t had in probably ten years.  So Mom and I whipped up a batch of Panettone French Toast, and I am so glad we did.  The creamy, custardy center was perfectly off set by the crispy exterior, and the flavors of the panettone still shined through without ever becoming too sweet.  Maple syrup was okay with it, but I loved blackberry jam.  If you don’t have a panettone staring at you, a lot of grocery stores carry them year round, or a basic raisin bread would work.  I’d just soak it a little longer because it’s not as soft and moist as panettone.  I’m just glad I still have half the panettone left to make more French toast next week.  I mean, I have to eat it, right?

Panettone French Toast

 

Panettone French Toast

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3-4 servings

Ingredients

½ panettone, sliced into ½-3/4 inch thick slices

4 large eggs

2 cups milk (I used almond, use what you love)

1 teaspoon ground cinnamon (optional)

1 teaspoon pure vanilla extract (optional)

1-2 tablespoons vegetable oil

Pure maple syrup, for serving

Blackberry jam, for serving

Instructions

In a large bowl, whisk together eggs and milk, as well as cinnamon and vanilla, if using.

Preheat a large skillet over medium heat. Place 1-2 slices of panettone in the custard and allow to soak 1 minute on each side or 2 minutes fully submerged.

Once the skillet is hot, add the oil and swirl to coat the pan. Add the soaked panettone to the skillet and cook 1-2 minutes on each side, until golden brown. Repeat with the other slices of panettone. Serve immediately with maple syrup and jam.

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Microwave Caramel Sauce

This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Wet-Nap but all my opinions are my own. #pmedia #showusyourmess  http://my-disclosur.es/OBsstV

Microwave Caramel Sauce - Gluten Free, only 15 minutes to prepare

I’ve been keeping a secret from you.  Kind of a big secret.  But now, it’s time I share it with all of you.  Brace yourselves.  Ready?  I’m messy.  There, I said it.  I’m Laura and I’m messy.  Sometimes really messy, especially when food is involved.

When I’m baking, cooking, or eating, yeah, I’m kind of embarrassing to be around.  The thing is, it’s so hard not to make a mess.

Microwave Caramel Sauce - Gluten Free, only 15 minutes to prepare

I mean, have you ever baked with sprinkles or confectioners’ sugar?  They go everywhere.  It’s uncontrollable, totally not my fault.  And when cake batter or Italian meringue somehow ends up halfway across the room, it’s the mixer’s fault, not mine.

It’s even worse when I eat.  I tend to get food everywhere.  The counter, my hands, my clothes.  By the end of the day, my fingers are probably berry stained, there’s a drip of smoothie on my jacket, and my fingers are sticky from the caramel I ate for dessert.

Wet-Nap Canisters

Luckily, I keep Wet-Nap canisters in my kitchen at all times.  They are perfect for clean-ups on the counter, the floor, and even me.  Because they are moistened, they grab all those tiny sprinkles instead of just pushing them around.  They also happen to be antibacterial, so I don’t have to worry about that messy cake batter breeding any germs.  They are great for on the go as well.  I love to keep a canister in the car to clean up messes when I’m out and about.

I pick up my Wet-Nap products at Walmart because they have everyday low prices.  Right now Wet-Nap is also offering a coupon for $.55 off any product.  Be sure to check out their site for the offer while supplies last.

Wet-Nap to Clean

Wet-Nap to Clean

Wet-Nap to Clean

My Wet-Nap canister was called into action when I made this Microwave Caramel Sauce.  This recipe is super easy to make, but it’s sticky and messy from start to finish.  Okay, maybe that’s just because I was making it.  There was caramel on the counter, caramel on my hands, and caramel on the floor.  At least the mess was easy to clean up with my Wet-Nap canister!  I’ll be keeping plenty more canisters on hand too, because I intend on making this caramel sauce all the time.  It’s dangerously easy to make and so tasty with the perfect balance of sweetness.

Microwave Caramel Sauce - Gluten Free, only 15 minutes to prepare

 

Microwave Caramel Sauce

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

1 cup granulated sugar

2 tablespoons light corn syrup

2 tablespoons water

½ teaspoon fresh lemon juice

½ cup heavy cream

½ teaspoon pure vanilla extract

1 tablespoon unsalted butter, cubed

Instructions

In a medium microwave-safe bowl or measuring cup, stir together sugar, corn syrup, water, and lemon juice. Microwave on high for 5-6 minutes until the caramel turns a light golden color. Keep an eye on it, as all microwaves are different, and it could take more or less time to cook.

Carefully remove the bowl from the microwave, as it will be very hot. Allow to sit for 4-5 minutes. The caramel will turn an amber color.

While the caramel sits, heat the cream in a microwave-safe bowl for about 30 seconds, just to warm it. After the caramel has rested, add the cream slowly while whisking constantly. It may bubble. Whisk in the vanilla and butter. Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave for 10-15 seconds.

Notes

Recipe adapted from Eat. Drink. Love

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