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:
- 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.
[…] be frozen in an air tight plastic bag for about 1 month. Stale slices of this bread makes excellent French toast or Bread […]
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Came across this from Sawsan’s, and so glad I did, now I know what to do with my panettone leftover. Healthier too.
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Thank you kindly Jehanne.
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I love this recipe Eva,thank you for the link. This is much healthier than other french toast recipes I have come across.
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My pleasure Sawsan, it also works if your panettone dries out a bit, it’s nice not to have to throw it out. I freeze the cut cubes in a ziplock bag and that way you choose how many you wish to use for breakfast or even dessert.
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Same here.. I have never bought panettone either… looks scrumptious, I have to remember this for a special breakfast one day soon!
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Thanks Sarah, it is a lovely treat, that’s for sure.
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This is a brilliant idea for a elegant brunch. Never thought of french toast cups before – you’re so creative!
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Thanks Divya. I will definitely be making it again.
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I’ve never bought pannetttone – but you have inspired me – now to find it . . .
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I’ve never bought panatone – but you have inspired me – now to find it . . .
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Thanks Donna. You can even add fresh fruit and nuts into the ramekin for added flavour and texture!
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I need this now! Like now, I adore french toast, I heart panettone and it just screams delicious and beautiful
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Thanks Jessica. What’s even better is that it is so easy. So easy!
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Great idea using pannettone! And great timing with Christmas coming up too! 🙂
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Not sure if they are expensive in your neck of the woods, Lorraine, but here they could cost $20! So I always wait for the sales. Plus, this type of thing doesn’t matter if the bread is a bit dry.
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😮 I’ve only ever had Panettone at Christmas – the ones with chocolate chips are just amazing. I buy the really tall, traditionally shaped ones, sprinkle the sugar into the bag and give it a good shake – soooo good. Never seen it so small like this though, or served in this fashion. I think I’ll need to save some at Christmas and cook it up in this fashion. Very pretty breakfast!
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Hi Charles, I actually cut up the Panettone into cubes so that it’s more like a bread pudding. The overall shape of the finished product is determined by the little ramekin, but it does resemble the traditional panettone shape a bit.
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I’m married to a NYC gal and she loves panettone. I’ll have to make this for her as a surprise one morning. Thx sharing!
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It’s kind of like bread pudding for breakfast, Jed! Hope she enjoys it.
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Wow – this is stunning! Honey Bunny and I purchase a large panettone every year during the holidays. Before we lived in Sicily, we never heard of it – but it’s a holiday staple there and we’re now hooked!
This is our traditional Thanksgiving breakfast! I make mine different (and less healthy) but now that I have to watch myself, I have to say….I like yours better!
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Thanks Ann, the egg whites are a true saver! The yogurt adds back some of the richness lost without the yolks!
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this looks soo gorgeous!! what a lovely weekend breakfast!
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Thanks Manju. It worked out perfectly.
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Hi Eva–beautiful presentation! I’m a big fan of french toast and I love to see creative versions such as yours. Someday I’ll have to try panettone. I don’t believe I’ve had it before…
– Michael
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Thanks Michael. Panettone is a lovely sweet egg bread. Very festive!
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Blame the teacher/closet editor in me but when I saw the terms ‘cubs’ and ‘cubbing’ in your recipe description, I was taken aback cause I didn’t know where bears came into the picture, though, like Winnie the Poo, I’m sure they would have loved that honey sweet maple syrup on their french toast. 🙂
Then I realized that you meant ‘cubes’ and ‘cubing’. 🙂
Lovely recipe by the way. It looks just as tasty as I’m sure it tastes. I use a thick cut fruit and nut challah bread for my french toast and bread pudding.
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Thank you Maria. It’s difficult to find the typos when it’s a real word. I definitely meant cubes!
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Now I have to go to my Italian grocery store this week. I’ve never had panettone, but I clearly need to!
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It’s a delicious sweet egg bread, Kristy.
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I’m with you, Eva. If I see panettone on sale, I’ll buy at least one, cut it in half, and freeze them. I’ve always thought that, when sliced, it made the best French toast but your cups take the dish to an entirely different level. Great recipe!
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Thanks John. Sales are definitely the way to go, they can be quite pricey in Toronto!
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This is so beautiful in the round shape — as soon as I saw it I wondered how you did it. Now I know. I’ve never baked French toast, but I might someday,
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Thanks Sharyn. It’s a very tasty and showy breakfast.
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That’s it, I have to have these next Sunday. I mean come on they’re just brilliant.
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Thanks Greg. I have also been known to make this up the night before and refrigerate, but because everything is so cold, it takes a bit longer to bake up.
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