Eggy Panettone

Not so much a recipe as a method, as it all comes down to how much panettone you have left. This tall brioche-like Italian holiday bread is filled with small bits of fruit and nuts. It is delicious but I can never eat a whole one myself before it goes stale.

Instead of throwing it out and instead of making French toast which adds cream, vanilla and cinnamon to the egg mixture, I stick with the more stodgy British version of eggy bread using just eggs, milk and a little salt and pepper.

Heat a large bottom skillet or pancake pan over medium heat. You need about 2 eggs and a tablespoon of milk for every 3 slices of panettone. Whisk the eggs and milk together in a pie plate with just a pinch of salt and pepper. Place three slices of bread into the egg mixture and then coat the skillet with a little butter. Flip the bread to coat the other side and, once it has soaked in some more of the eggy mix, gently transfer to the skillet. Cook each side about 3 minutes or until golden. Repeat with remaining bread and serve.

Toppings are your choice – Mom put on Karo syrup, Dad used maple syrup and I ate mine just plain with some bacon on the side.

So very sweetly delicious!

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