PANETTONE FRENCH TOAST
Panettone or you do not like Panettone. I do believe, however, that most people who say that they do not like Panettone, have never really tried Panettone. NO! It is not a fruit cake. Panettone is best served two ways: toasted and as french toast! This version of Panettone French Toast was created by William Sonoma. Please try it....it is really delicious! We served it with a side of bacon and sausage.
- 1 purchased Panettone
- 3 eggs, lightly whipped
- 1 cup milk
- Grated zest of 1 orange
- 1/2 cup fresh orange juice
- 1 TB. Cointreau (optional)
- 3 TB. sugar
- 1/4 tsp. ground cinnamon
- Freshly grated nutmeg to taste
- Softened unsalted butter for brushing
- Powder sugar for dusting
- Warm maple syrup for serving
- Cut Panettone into about 10 vertical slices each about 1 inch thick. Discard end slices. Cut remaining slices in half.
- In a bowl, whisk eggs, milk, orange zest, orange juice, Cointreau, granulated sugar, cinnamon and nutmeg. Pour into large shallow bowl; add bread slices. Soak, turning once, 10 seconds per side.
- Heat griddle on medium heat; brush with butter. When it foams, add a few bread slices.
- Cook, turning once, until lightly browned, 3-5 minutes per side. Turn slices over again; cook a few more minutes per side.
- Transfer french toast to serving plates or platter. Dust with powder sugar. Serve with maple syrup.
** Recipe & Photo Courtesy of William Sonoma
CHICKEN NOODLE SOUP
- 16 cups / 1 gal. chicken stock
- 64 oz. / 8 cups canned chicken broth
- 2 large russet potatoes (peeled & cubed)
- 3 carrots (cleaned & chopped)
- 1 large onion chopped
- 2 celery sticks chopped
- 3 bone - in split chicken breasts
- 2 TB. chopped parsley
- 1/2 TB. dried oregano
- salt & pepper to taste
- 1/2 lb noodles (uncooked)
- Parmesean cheese to garnish
* I choose to use the bone in chicken breasts instead of a whole chicken because our family does not like
the dark meat of the chicken. The breasts have the best of the white meat.
- Heat chicken stock & broth in large pot and bring to a boil. Add chicken breasts and boil for 20-30 minutes until chicken is no longer pink inside.
- Remove chicken from pot and place on cutting board. Remove chicken skin and cut chicken into bite sized cubes. Add cut up chicken to broth in pot.
- Add potatoes, carrots, onions, celery, parsley, oregano, salt & pepper to pot. Simmer for 30 minutes.
- Add noodles to pot and simmer for about 20 more minutes.
- Ladle soup into large soup bowl and garnish with freshly grated parmesean cheese.