Next year, Marc and I will be celebrating the publication of the 19th entry in our Coffeehouse Mystery series ☕, but readers of our 12th Coffeehouse Mystery Holiday Buzz might recognize today's recipe.
If you've never read Holiday Buzz, this is the perfect time to dive in. The "Christmas in New York" theme of the book was great fun for Marc and I to write, and we've heard from many readers who've enjoyed joining our amateur sleuth (coffeehouse manager Clare) as she strives to help solve the murder of an innocent young baker's assistant, found dead after helping Clare cater a glittering holiday party beside the famous ice skating rink of New York's Bryant Park, one of the Big Apple's most festive places to visit during the holidays. Okay, maybe not this year, given the city's struggles with Covid, but next year, for sure, and (we hope and pray because we love New York!) forevermore.
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| Click here to learn more about Cleo Coyle's Holiday Buzz. |
🎄 To see more of the recipes that we included in our holiday-themed Coffeehouse Mystery, Holiday Buzz,
click here or on the image below...
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Cleo Coyle's Holiday Buzz
Now on to today's recipe...
🎄 A Note from Cleo
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Cleo Coyle has a partner in crime-writing—her husband. Learn about their books |
"Panettone" is a delicious Italian Christmas tradition. This slightly sweet, domed-shaped bread is amazingly fluffy and laced with candied fruit. Italians have made a tradition of giving the festively wrapped cakes as gifts. The symbolize luck and prosperity through the New Year.
If you've never had panettone, look for it in boxes like the one in my photo above. Many American supermarkets, big box stores, and even drug stores now sell boxes of panettone around the holidays. You can also buy it online (try Amazon or Eataly).
Boxed panettone can keep for months but once it's out of its wrappings, this delicious bread goes stale fairly quickly. When that happens, simply follow our directions below for a festive French toast. May you...
Ingredients:
Note: Like any soft bread, panettone will tear if you're not careful. To avoid that, take note of my underlined comments in the recipe.
Directions:
Step 1—Prep bread: Slice a 1-inch thick round layer from your loaf of panettone (see my photo below). The thickness is important to avoid tearing.
Allow the bread to sit out and become dry for a few hours or overnight. When ready to cook, preheat your oven to 250 degrees F. Slice the thick round into 4 quarters and set aside.
Step 2—Mix egg custard: In a bowl, combine the eggs, milk, liqueur and/or vanilla, sugar, and salt. Place the egg mixture into a pie or cake pan and soak the slices of bread for about 3 minutes on one side, then avoid tearing by using two forks to carefully turn the fragile pieces and soak them for another 3 on the other. At this point most of the liquid should be absorbed.
🎄 Eat with comfort and joy!
~ Cleo
☕ Cleo Coyle's
Panettone French Toast
Panettone French Toast
This recipe is a versatile one. You can use our suggested combo of vanilla and amaretto or simply go with straight vanilla. By all means, feel free to change things up. Instead of the amaretto (for example) an orange liqueur such as Grand Marnier would be outstanding. A bit of nutmeg and cinnamon are also lovely optional additions, along with some orange zest.
Finally, you don't have to limit our recipe to breakfast or brunch. Panettone French Toast also makes a fabulous dessert. Just scoop a bit of gelato or ice cream over a warm piece, toss on some berries and splash of amaretto or try toasted almonds, chocolate sauce, and a puff of whipped cream.
Makes 2 Servings for breakfast -- 4 servings for dessert
2 large eggs
1/4 cup whole milk, light cream, or half-and-half
1/4 cup whole milk, light cream, or half-and-half
(optional) 1-2 tablespoons Amaretto
1/2 teaspoon vanilla (if not using any liqueur flavoring, double this amount)
1 Tablespoon sugar
Pinch of salt
1 one-inch thick round of panettone, quartered
For frying: 1 tablespoon canola or vegetable oil + 1 tablespoon butter
To finish: confectioners' sugar
Step 1—Prep bread: Slice a 1-inch thick round layer from your loaf of panettone (see my photo below). The thickness is important to avoid tearing.
Allow the bread to sit out and become dry for a few hours or overnight. When ready to cook, preheat your oven to 250 degrees F. Slice the thick round into 4 quarters and set aside.
Step 3—Fry and bake: Into a skillet or sauté pan, heat 1 tablespoon of oil and 1 of butter. When the butter is melted and butter/oil mixture is hot, use a clean hand to carefully transfer the fragile slices of panettone quarters into the pan. Pour any remaining custard over the top of the slices in the hot pan.
Turn the heat down to medium and begin to time the cooking. Fry for 2 to 3 minutes on each side, until golden brown (do not overcook). If cooking more batches, be sure to wipe the pan clean with a paper towel and add fresh oil and butter for each new batch.
Use a spatula to carefully transfer the fried quarters to a parchment lined baking sheet and toast in the oven for 5 to 10 minutes. After that time, either serve at once or turn off the oven to "hold" the pieces for 20 to 30 minutes.
Step 4—Serve : Eat the panettone French toast warm with a dusting of powdered sugar and/or serve with butter and pure maple or cane syrup and/or fruit toppings (strawberries, blueberries, etc). For an incredible dessert, add a scoop of ice cream and/or whipped cream, maybe some chopped nuts, and a drizzle of amaretto or chocolate sauce. As for me and my husband, Marc, this is what we'll be eating Christmas morning...
Turn the heat down to medium and begin to time the cooking. Fry for 2 to 3 minutes on each side, until golden brown (do not overcook). If cooking more batches, be sure to wipe the pan clean with a paper towel and add fresh oil and butter for each new batch.
Use a spatula to carefully transfer the fried quarters to a parchment lined baking sheet and toast in the oven for 5 to 10 minutes. After that time, either serve at once or turn off the oven to "hold" the pieces for 20 to 30 minutes.
Step 4—Serve : Eat the panettone French toast warm with a dusting of powdered sugar and/or serve with butter and pure maple or cane syrup and/or fruit toppings (strawberries, blueberries, etc). For an incredible dessert, add a scoop of ice cream and/or whipped cream, maybe some chopped nuts, and a drizzle of amaretto or chocolate sauce. As for me and my husband, Marc, this is what we'll be eating Christmas morning...
Eat with comfort and joy!
Coming April 2021...
Our new mystery!
Coming April 2021...
Our new mystery!
"He is hardboiled in the tradition
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."
—Midwest Book Review
"He is hardboiled in the tradition
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."
—Midwest Book Review
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."
—Midwest Book Review