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Archive for October 24th, 2011

Weekends are always special for breakfast. We’re not rushing around to get out of the house as we do during the week, we have a bit more time to fancy it up. One of our favourites is Panettone French Toast. I usually buy a large dried fruit panettone whenever it’s on sale, and slice it up into 3-4cm thick slices and freeze them in individual baggies (in Toronto our Italians make the panetonne in about 20 cm rounds, so I generally cut the slices in half). In effort to cut back and be a little healthier, I find that cubing a 1/2 slice of panettone between the two of us, is plenty. This time I topped it with sliced oranges and prunes.

Panettone French Toast Cups

Ingredients:

  • 1/2 slice of panettone cut into 2cm cubes (about a half a circle 20cm in diametre)
  • 1 egg
  • 1/2 cup of egg whites
  • 1/2 cup of non fat yogurt
  • 1 orange, sectioned
  • 3 prunes cut into small pieces
  • 1/4 cup maple syrup with 1/2 tsp vanilla, warmed

Directions:

  1. Preheat oven to 350°F.
  2. Spray two ramekins (about 8cm in diametre and 10cm tall) with non-stick cooking spray.
  3. Place the panettone cubes into each ramekin (about the same number in each)
  4. Beat the egg, egg white and non fat yogurt in a small mixing bowl.
  5. Pour half the mixture into each ramekin and push the panettone down so that it soaks up the mixture well.
  6. Bake in a preheated oven for 30-40 minutes or until a cake tester comes out clean. The egg mixture will rise like a beautiful souffle. Turn out of the ramekin and sit upright in the middle of the plate.
  7. Serve immediately with warm maple syrup and sliced oranges and prunes. You can even dollop some non-fat yogurt on top for a nice contract of cold and hot.

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