Tuesday, 5 January 2016

Panettone French Toast with Bitter Marmalade Sauce

Now, a panettone should last for over a week - maybe weeks, so you should be fine with your current panettones leftover from Christmas just as they are.  However, if you were given a very mediocre Chinese-made panettone like us, don't throw it away but make something beautiful out of it instead.

This illustrates simplicity.  Except for the plate.  I should've looked through my mother's kitchen cabinets a bit more for something a bit more monotonous. But the recipe is delightfully simple as this luxurious breakfast will altogether take you about ten minutes to make.

I haven't made anything elaborate in a long while.  This evening, even with sufficient time, I microwaved eggs and veggies for dinner.  Maybe it's a combination of poverty and apathy.  Could probably throw in a couple of more negative emotions in there but I won't drone on.  Look how soft and luscious this is on the inside and crispy on the outside mmmmmm.

Serves 1 generous portion
2 1-inch slices of panettone
1/2 cup milk
2 eggs
10g butter

10g butter
2 tbsp bitter orange marmalade

In a wide shallow bowl, whisk together the eggs, milk and a pinch of salt.  Soak the panettone slices in there for about two minutes, then turn over and soak the other side for the same amount of time.

Heat the butter in a pan over medium heat.  Drain excess egg mixture from the panettones and fry them for about 2 minutes on each side until golden.

Put on a plate and reserve.  Meanwhile, drain the excess butter from the pan and add the 10g butter for the sauce.  Melt over medium heat until it begins to turn nutty-colored.  Then add the marmalade and whisk through.  Serve with panettone.

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