I have a soft spot for Valentine’s Day and you already know how I feel about HEARTS. It’s clear that I get a little obnoxious with them at this time of the year. I only use my white heart shaped plate for this occasion and this year I wanted to fill it with something fairly healthy. My intent was to keep it low calorie until the idea of French toast came into my mind. Uh oh.
Before we get to the main dish, let me explain what’s it’s like to live with Steve. He has an abundance of good qualities, one of which is his “helpfulness”. He likes to stand behind me or peer over my shoulder at what I’m doing. It’s not that he doesn’t TRUST me, it’s just that he wants to step in and TAKEOVER. I’m of the belief that if I can do it myself I don’t need any assistance.
This was one of those days where I just couldn’t wait. I needed to get started on the fruit, which as you can see, was painstakingly cut out into teensie hearts. I was missing one key ingredient and that was my cantaloupe. I started cutting and it took me what seemed like forever. Although I managed to get through the majority of the cutting (Steve is the best and neatest cutter in the universe by the way) I think I totally screwed up when it came to the Panettone. Oh they looked like hearts when I first did them BUT once I fried them up they looked more like FARTS (Failed Hearts). There’s a name for the syndrome I have – it’s called L.O.P. (LACK OF PATIENCE).
I received it as a gift from my mom’s live in companion. I have to say, I’ve never received a panettone as a gift. This was a very very very sweet treat to receive. What were my plans for this panettone? Well, to be honest, the second I laid eyes on it I knew that it was transforming into French Toast. I seem to turn everything into French toast lately and you know what? IT’S GOOOOOD.
Panettone is a type of sweet bread loaf originally from Milan, usually prepared and enjoyed for Christmas and New Year in Italy, southeastern France, Spain, Brazil, Venezuela, Peru, Malta, Argentina and Ecquador. It’s light, fluffy, very tall and usually has fruit in it.
I wanted to add some glazed crunch to the recipe so this is how I fried the French toast. I melted a good amount of butter in a large cast iron skillet, sprinkled brown sugar on top of the butter, lay in the slices of panettone and the result of nothing short of candied heaven. It was as irrestible as my wonderful husband is who walked into the house with my missing ingredient just in time. Ooooo! I almost forgot to mention the flowers. On Friday night Steve handed me a plastic grocery bag filled with dead roses is he not the most romantic guy ever? He told me that I could use them “for sure” in a shoot. Ya know what? He knows me well AND today I received the most beautiful bouquet of roses (that are alive). He’s a good shnook.
Check out the live step by step video of today’s shoot here↓
- 1 large Panettone, sliced (I used cookie cutters for the hearts but feel free to just simply slice it as you would for French Toast)
- 2 extra large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- Dash of kosher salt
- 4 tablespoons milk (I used coconut almond milk)
- FOR THE PAN:
- 2 tablespoons butter
- 2 tablespoons dark brown sugar
- Whisk eggs with vanilla, cinnamon, salt and milk.
- Dip slices of panettone into the egg mixture. Set aside.
- Place a large skillet onto the stove and turn up the heat to medium high. Place 2 tablespoons of butter into the pan and give it a swirl around. Sprinkle 2 tablespoons brown sugar over the butter and give it another swirl around.
- Place in the slices and pan fry until brown and crunchy on one side.
- Flip and continue pan frying on the other side.
- If your slices are super thick you may need to bake them in the oven at 350F for an extra 15 minutes. Serve warm with desired topplings.