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
- 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
- Preheat oven to 350°F.
- Spray two ramekins (about 8cm in diametre and 10cm tall) with non-stick cooking spray.
- Place the panettone cubes into each ramekin (about the same number in each)
- Beat the egg, egg white and non fat yogurt in a small mixing bowl.
- Pour half the mixture into each ramekin and push the panettone down so that it soaks up the mixture well.
- 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.
- 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.