Panettone French Toast with Cranberries

IMG_8310Hi all– OK, just one more Christmas post– because I wanted you to have this panettone french toast for your Christmas file.  It’s rich and citrusy with that sweet, tart cranberry topping, it’s lovely.  We had it for Christmas Eve breakfast with the grandparents and our kids– along with baked spinach eggs and a savory baked ham.


l large panettone Christmas bread
4 eggs
2 cups milk
2 tsp. pumpkin pie spice (or cinnamon)
1 tsp. vanilla
cooking spray or butter

Slice the panettone loaf in a nice, thick slices and cut them in half to get a normal serving size.  Then in a flat bowl whisk together the eggs, milk, spice and vanilla.  Dip the bread into the egg mixture, drain is a bit over the bowl if it’s too eggy and grill it on both sides on a pan with melted butter (if you’re in a decadent Christmas morning mood) or cooking spray.  Keep it warm in a low oven until you’re ready to serve it up.

Cranberry sauce–
1/2 cup sugar
1 tab. cornstarch
1 1/2 cup fresh cranberries
2/3 cup water

Mix the sugar and cornstarch together in a pan until they are blended.  Then drop in the cranberries and water.  Stir over medium heat until the cranberries all pop–that’s a cute little sound!  and keep stirring 3 or 4 minutes more until the sauce really thickens.  Serve it warm over the french toast.  (of course you can make it ahead and microwave it on it’s way to the table).

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All around the table ready to dig in… Ani made name cards with our “elf names” for the day.  Grandma Lo was “Tinker Sugar-socks!” … Laurel serves up the cider to the grandparents…  Larry’s folks unwrapping gifts from the grandkids.  A sweet day all together.  Merry Christmas 2012.  It was a good one.

2 thoughts on “Panettone French Toast with Cranberries

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