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.
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.
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?
- 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
- 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes