The French expression for French toast is «pain perdu» – or lost
bread. It is a way to reclaim, or use, bread that is no longer fit for eating
at the table.
I am reminded of Proust’s well-known book, «À la recherche de pain
perdu» … Really? It was «du temps perdu?» Huh… who knew?
Like many traditional recipes, just about everyone has their
version: eggy bread, Bombay toast, German toast, Gypsy toast, poor knights of
Windsor, or Spanish toast, to name a few. It seems that wherever there is
bread, there is an egg-dipped version.
The Italians generally make this a savory preparation, stuffing
the bread with mozzarella and, sometimes, anchovies before dropping it in the
fryer. It is called «mozzarella en carrozza» (mozzarella in a carriage) and it
is delicious.
However, I make a different Italian version (who knows – maybe Italians do, as well?) using panettone.
Have you ever been given a panettone during the holiday season
and wondered what to do with it? Here is one idea, and you needn’t wait for it
to be “lost” or stale. In fact, using it fresh makes the centers
rather custard-like.
Serve it with butter and syrup, simply with butter, or a dusting
of confectioner’s sugar. It is sure to brighten any winter morning.
~ David
Panettone Perdu
2 eggs
2-3 tablespoons cream or milk
a couple drops Fiori di Sicilia * – or vanilla extract
2 one-inch slices panettone (6-inch diameter)
When making panettone perdu, or any kind of French toast, I use
my nonstick electric skillet. No butter or oil is needed and it allows you to
keep the heat even. If you don’t have an electric skillet, proceed with your favorite French toast pan.
Heat the electric skillet to 350°F (180°C).
Break both eggs into a pie plate, and then add the cream and
extract. Beat well with a fork.
When skillet is ready, dip each piece of panettone into the egg
mixture, then turn to coat the other side. Place them in the electric skillet,
and pour any remaining egg mixture on the tops and let it soak in as the first
side cooks.
When the underside is golden brown, flip the panettone slices and
cook the second side till golden brown.
Serve with or without syrup/butter.
This recipe is for 2, but it can be doubled or tripled.
* Fiori di Sicilia is a wonderful extract, blending the essences
of citrus blossoms and vanilla.
Lois B
December 31, 2016 at 5:57 pmIt would have never occurred to me to use such fancy bread for French toast, but I love the idea; its genius!
I'm also intrigued by the savory Italian version you describe. I'll have to give that a try too!
Cocoa & Lavender
January 1, 2017 at 11:16 amThanks, Lois! I know you will love this! Happy New Year!
Karen (Back Road Journal)
December 31, 2016 at 9:06 pmLove the lightness of Panettone…perfect for this dish.
Karen (Back Road Journal)
December 31, 2016 at 9:07 pmForget to wish you Happy New Year. 😀
Cocoa & Lavender
January 1, 2017 at 11:17 amIt is perfect for this dish – I would love some now!
Happy New Year to you, too, Karen!
Bizzy Lizzy's Good Things
January 1, 2017 at 5:01 amOMG I adore panettone… beautiful recipe, David. Happy new year to you and Mark xx
Cocoa & Lavender
January 1, 2017 at 11:18 amI think my next panettone adventure might be a trifle!
Hope you and Peter had a wonderful celebration, and all the best for 2017!
Cheri Savory Spoon
January 1, 2017 at 1:29 pmGood Morning David, what a delicious and clever way to enjoy panettone, I must try this.
We woke up to rain and I must say it was a wonderful way to start the first day of the new year. Wishing you and Mark the best.
Cocoa & Lavender
January 2, 2017 at 10:21 pmThanks, Cheri! I hope you try it!
Rain on the New Year in the desert MUST be good luck!
Clotilde Mifsud
January 1, 2017 at 1:37 pmWhat a brilliant solution to an ongoing 'problem'!!! : )
I've been afflicted by being given stale Panettone by well-meaning guests more than once, as the vendors here in Malta are not conscious about adhering to "Sell by" dates. I LOVE Panettone, and am sad when I don't consume it fast enough to finish before it goes a bit 'over the hill' (it doesn't happen often)…but now, I know what to do to prolong my enjoyment! Thanks sooooo much! 2017 off to a good start.
Cocoa & Lavender
January 2, 2017 at 10:23 pmI know exactly how you feel, Clotilde! Most panettone we see in the States is quite past its expiration date. This is one good solution!
Happy New Year – it's so nice to hear from you!
Sippity Sup
January 1, 2017 at 3:12 pmI'd love to start my New Year's Day out with this for breakfast. Instead I'm drinking tea and eating a banana! GREG
Cocoa & Lavender
January 2, 2017 at 10:25 pmTea with a banana is lovely, Greg. Maybe you can have the panettone French toast tomorrow.
Anonymous
January 1, 2017 at 8:15 pmWe made French toast with Challah for Christmas brekkie. Yummy, but it's a once a year item. I have never had a panettonne but have always been curious about it. I was always a bit wary of the potential staleness of it, being made way before Christmas, etc.
Cocoa & Lavender
January 2, 2017 at 10:26 pmHappy New Year, Caterina! At least this gives you something to which you can look forward next Christmas
Linda G
January 2, 2017 at 4:53 amI recently made a friend tiramisu for a holiday party using chocolate chip panettone from Trader Joe's. Turned out dee lightful. Always inspired by your blog. LG
Cocoa & Lavender
January 2, 2017 at 10:27 pmYou are so sweet, Linda! It's nice to hear from you! I like be the idea of a tiramisu made with panettone – perfect! Thanks for sharing.
Nutmeg
January 2, 2017 at 4:45 pmCan I come for breakfast?
Cocoa & Lavender
January 2, 2017 at 10:28 pmAnytime, Carolyne! Our guest room awaits…
Valentina
January 2, 2017 at 6:01 pmI love this idea and only wish someone had given me a panettone so I could make this. It looks SO divine and I haven't had breakfast yet! 🙂
Cocoa & Lavender
January 2, 2017 at 10:29 pmIsn't it awful reading food blogs before breakfast, Valentina? I try never to do it! Happy New Year!
Christina | Christina's Cucina
January 2, 2017 at 10:51 pmI LOVE using panettone for anything like this wonderful breakfast dish and bread and butter pudding (which I just made with mine)! Definitely had better texture and flavor than using normal egg-less bread! Happy new year, David!!
Cocoa & Lavender
January 4, 2017 at 9:02 amBread pudding is another great way to use panettone! Hope yours was perfect, Christina!
Frank
January 3, 2017 at 12:55 pmPain perdu was one of my go to meals back in my Paris days, when I was on a limited budget. I loved it, but this really brings it to another level: panettone, fiori di Sicilia…. Yum!
Cocoa & Lavender
January 4, 2017 at 9:03 amDefinitely something Proust would have appreciated, right Frank?
John | heneedsfood
January 3, 2017 at 1:32 pmNow this is one fine way of using up panettone. I adore French toast, despite rarely eating it. And the Italian version of stuffing it with anchovies? Yes please!
Cocoa & Lavender
January 4, 2017 at 9:04 amYou are the third person whose mentioned the savory Italian version… guess I need to post on that soon, John!
Inger @ Art of Natural Living
January 3, 2017 at 10:13 pmOMG panettone would make perfect French toast! I am going to work on a stuffed French toast recipe to use up some of my frozen berries–now I wish I had a panettone laying around…
Cocoa & Lavender
January 4, 2017 at 9:05 amI am sure you could find a nice stale one on sale, Inger!
ChgoJohn
January 4, 2017 at 4:30 amGreat minds think alike …
I'll be posting recipes for Panettone Pain Perdu and for Panettone Bread Pudding in a few hours. Not to worry, I refer to your delicious post, as well as the one that BAM posted last week. I guess Christmas brings out the pain in all of us.
Cocoa & Lavender
January 4, 2017 at 9:06 amHaha! Yes, John… great minds indeed! Ashley from La Tavola Marche also posted the same! All slightly different, which is fun!
Gerlinde de Broekert
January 6, 2017 at 8:29 pmCan I come for breakfast? I am not much of a French toast lover but I love your panettone perdu.
Cocoa & Lavender
January 7, 2017 at 12:08 amYou can come any time, Gerlinde! You know, I don't really love French toast, either, but this version does kind of make me weak in the knees!
Marcelle
January 11, 2017 at 4:50 amWe all love French toast and I love your recipe using pannetone! This is a terrific dish for Christmas morning breakfast, David! 🙂 next year it's on the menu…Yummmm
Cocoa & Lavender
January 11, 2017 at 2:49 pmThanks, Marcelle! It definitely is a special occasion version of the good ol' French toast!
Provence WineZine
February 5, 2017 at 4:38 pmGreat idea! Why didn't I think of this?
Cocoa & Lavender
February 5, 2017 at 4:42 pmMaybe because you didn't receive 8 of them for Christmas?