Let’s send out some cookbooks, stand mixers, and cold hard cash that we gave away last month, shall we? First up, the Brunch cookbook and Pretty Pantry Gifts set is going to Lauren of Crave.Indulge.Satisfy! Lauren, please drop an email to Sarah(at)TasteSpotting(dot)com with your mailing address so we can get the book and giftset out to you! To everyone else who participated, thank you, and stay tuned for the announcement of who’s getting the New Orleans Seafood cookbook!
We pretty much have a hate-hate relationship with panettone, that yeasted bread that attacks every bakery, market, gift basket and home oven with its offensive little candied fruit and nuts bits every holiday season. We understand that pretty much everyone else (based on the sheer numbers we see everywhere) must love the stuff, so we are accepting that we’ll have to sit alone at the table on this one.
Still, we found the Panettone French Toast with Coconut Milk recipe in the pretty little Brunch cookbook the most intriguing. Funny how that works, isn’t it? So we begrudgingly bought a panettone (you didn’t think we would actually bake one, did you?) and fried up some French toast on our new griddle. We’ve seen a few version of panettone French toast out there that make use of “leftover” bread (which makes us wonder that perhaps panettone on its own is not quite as loved as we thought) so they slices were cut in wedges, but we quite loved the perfect circles that resulted from cutting cross-wise a whole panettone that we never planned to eat.
The addition of the coconut milk is probably what made the panettone part of this French toast ok with us. We fell in love with all things coconut back when we baked a Coconut Cream Cake in order to conquer our hatred of coconut.
Panettone French Toast with Coconut Milk
from Brunch by Louise Pickford
½ vanilla bean
2/3 cup canned coconut milk
2 eggs, lightly beaten
2 tablespoons sugar
¼ teaspoon ground cardamom
4 tablespoons butter
8 slices panettone or other sweet bread
confectioner’s sugar for dusting
Split the vanilla beans in half lengthwise and scrape out the seeds. Put the coconut milk, eggs, sugar vanilla seeds and cardamom in a bowl and beat well. Pour mixture into a shallow dish.
Heat half the butter in a large skillet. Dip 2 slices of panettone into the egg mixture and saute until golden on both sides. Repeat with the remaining slices and serve dusted with confectioner’s sugar and topped with blueberries and cream.