This may come as a surprise to some of you…or maybe not at all…but I’m not a rich lady. I mean, I’m rich in a lot of ways – I have a boyfriend who I love, great friends, I’m happy, and I get to create this blog for a living – but I’m not rich in the actual ‘money in the bank’ sense of the word. I’m working on it, but that’s my life, I’m 25 and I’m fine with it. In the meantime, I just keep cooking non-waffle things in a waffle iron, buying food-themed hats, and listening to Hollaback Girl on repeat. It’s not a bad life.
Which brings me to this AWESOME French toast recipe. As I’m sure you all know Panettone is the Italian Christmas bread. What that means is that now, early January, is the absolute perfect time to go and snag yourself one from the local Italian deli at a bargain price! This is the kind of food-scab thinking that I engage in all the time. Before Christmas, and up until the end of December these bad boys are expensive. But they’re delicious. So although I long to get my hands on one, my fingers are too busy pinching pennies.
So I bide my time, thinking of the luscious buttery texture, the juicy dried fruits and candied peel, the fragrant vanilla-citrus scent, and I wait until the stores pile them high and drop the price. And then I swoop in and pick up a deal. And then once I’ve eaten the first one, just by the slice with my coffee in the morning, I start scheming about what to do with the second one.
Now, panettone French toast is not an original idea. But it is a great idea. And cooking it in a waffle iron is an even greater idea, if I do say so myself. First of all, the round slices just fit into my iron so perfectly, it’s very geometrically satisfying. But perhaps more importantly, it makes for very good French toast. The waffle iron maximises the amount of butter-browned edges that you get, and cooks the soaked bread evenly and quickly, making for a browned, but not overcooked, and certainly not under-cooked French toast experience. Is there anything worse than undercooked French Toast? Yes, certainly, but it’s still pretty bad.
I served my waffle-browned beautiful discs of happiness with sliced white peaches and a splash of maple syrup. The mint sprigs look pretty, and add a fresh liveliness to the dish. Breakfast? Dessert? Brunch? Midnight snack? Whenever you eat this, it’s going to be delicious. Nothing tastes sweeter than a maple-soaked bargain!
- 4x2cm (1in) thick, round slices of Panettone
- 3 eggs
- 1 cup (250ml) milk
- butter, to cook
- fruit, mint and maple syrup to serve
- To get the round slices of panettone, remove the paper wrapping, and lay it on its side. Using a serrated bread knife, gently slice 2cm/1in thick rounds, being careful not to squash the loaf.
- In a wide, shallow bowl, whisk together the eggs and milk. No sugar is necessary, as the bread is sweet enough.
- Preheat the waffle iron to a medium-high setting (that's 4 out of 6 on my Cuisinart) and brush with a little butter.
- Quickly dunk a slice of panettone into the egg mix, flip and dunk the other side, and then hold up to drain. You need to be quick, as it is SUPER absorbent and will get too soggy very quickly.
- Place the panettone into the waffle machine, and close the lid, but don't press down. Just sit it on top of the waffle, gently - the weight of the lid will be enough.
- Cook until dark golden brown.
- Repeat with the remaining slices, and serve with fruit, mint and maple syrup!