Sometimes, I procrastinate.
This recipe is something that I’ve wanted to make for years. YEARS. Why have I never done it? Procrastination, my friends. Well, that, and severe lack of Panettone. Now that I live in Little, Little Italy (Lasalle), there is an abundance of this fluffy Italian treat – at all times of year! So many varieties to choose from in fact, that I found it slightly overwhelming. Do I want currant Panettone? Chocolate Panettone? Coffee Panettone? Mixed Fruits? Original? Yellow? White? Which brand do I choose? (Italians and Panettone lovers, please weigh in on this – I still don’t know!)
Once my choice was made (chocolate-filled!), I decided to go ahead and let it sit on my counter for weeks. You see, I’m SO good at procrastinating, that I also procrastinate eating things. How does someone NOT consume an entire pannetone all by themselves? Self-control, people. Self. Control. I knew that this particular panettone was destined for great things. This particular panettone was born to be transformed. This particular panettone would soon become a marvelously chocolatey, marvelously boozy breakfast miracle. Five months and mucho procrastination later, I share with you the one and only way that you’ll ever want to eat panettone again.
Panettone French Toast with Chocolate
an original recipe by allison sklar
Notes: Leftover panettone freezes very well, and is easier to cut into cubes when frozen. Don’t use more than half of your panettone at a time, or you’ll end up with an overflowing pan, soggy toast, and unhappy tastebuds.
1/2 packaged panettone, cut into cubes
1/4 cup chocolate chips
2 tbsp Nutella
2 tbsp milk
1/4 cup 15% cream
1/4 cup Bailey’s or chocolate liqueur
1 tsp vanilla extract
1 tbsp brown sugar
Line a 9×13″ baking tray with parchment paper. Place cubes evenly into tray. Sprinkle with chocolate chips.
In a microwave safe bowl, heat milk and nutella for about 20 seconds, until soft. Whisk together and drizzle over toast.
Whisk together eggs, cream, liqueur, vanilla and sugar until very frothy. Pour over panettone mixture.
Bake at 350F for 25 to 30 minutes, or until set and golden.
Serve hot, sprinkled with icing sugar if desired.