Panettone French Toast| Italian Cooking | Recipes | Gourmet | In the Kitchen | Patrick Evans

Panettone French Toast

1 small Panettone (or use Brioche), cubed
2 eggs
1/4 cup heavy whipping cream
1 pear
2 tablespoons brown sugar
2 tablespoons butter
1/4 cup cognac (optional)
1 tablespoon white cane sugar
1 teaspoon vanilla extract
dash of cinnamon
dash salt

First cube the Panettone and set aside.

Melt butter in a sauce pan, peel and slice pear, add to heated butter and sauté 2-3 minutes. Add cognac and light to flambé the pear and burn off alcohol. Add brown sugar and continue to stir until caramelized (about 5 minutes). Pour contents into a medium ramekin. Cover with cellophane and place in fridge to chill at least 1 hour (can be left overnight).

Beat 2 eggs with heavy whipping cream, cane sugar, cinnamon and vanilla extract until fully combined. Add in cubed Panettone (or brioche) and stir until bread is thoroughly coated. Place in fridge for at least 1 hour (can also be left overnight).

When ready to bake, heat oven to 375, pour bread mixture over the caramelized pears in ramekin, bake for 20 minutes until gold brown on top. Serve immediately.

Optional topping: Whip remainder of heavy cream with a tablespoon of sugar and a splash of Grand Marnier, drizzle over French Toast before serving.

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Well hello everybody and welcome back to the kitchen and last week we were on vacation we were up in mammoth and i really wanted to do this recipe which actually is an invention of my wife’s it’s great for a dessert or breakfast and we make it out of leftover panettone

Which i don’t know how many of you guys got one of these it’s not the italian equivalent of fruitcake but it’s sort of hi shirley nice to see you this one has raisins in it some have chocolate chips some are just plain vanilla hello goodra so

Uh well and you know some people really love the panatone hey bill senso and some people don’t i i follow kind of the latter category i don’t like it by itself you’re supposed to dip it into bubante anyway to enjoy it hello john gordon happy new year so but we were up

In mammoth and the stores were sold out of everything it was unbelievable how how little there was hi lori um so i kind of gave the recipe for last week but i didn’t really demonstrate it so we’re going to do that tonight it’s super easy but it’s and you can do it

With brioche uh and you can do it with a lot of different things hello roland hello dana my in-laws are watching good to see you guys um it’s a great way to use it if you got one of these uh for christmas maybe they’re the you

Know we we did uh and these little ones are great because i’m to make a a small version of this and so you’re going to love it and the first thing we’re going to do though is uh one of the one of the this is really a

Recipe that my wife created and i fell in love with it she makes it often for us for breakfast uh and you can make it the night before hi kathy good to see you cheers to everybody uh in case you’re wondering i’m drinking a little actually this is a toast to

My father-in-law roland he likes a little cognac and as do i and there’s some cognac in this recipe so i figured as long as we’re cooking with it we might as well enjoy a little sip of it ourselves hello sal nice to see you so cheers hope everybody’s had a

Good week thus far happy new year to everybody very good all right so there’s no magic to make it french toast but we’ve added a couple of steps that i think really enhance the dish and i think you guys will like this hey paul nice to see you

Uh so i’m going to bring you down show you what i’m going to be doing here so just we’ll go on down here i’ve got my little mini panda ton i’ve got a pair that’s very important my father loved pears it was very important part of dessert

Uh especially around the holidays for us so what you’re gonna do is you can take your pantatone and we’re just gonna you know they’re kind of dry and so that’s why i think they’re a great candidate for french toast i’m just gonna cut it get a bread knife we’re just gonna

Kind of cube it up okay and you can do this with any version of pantone that’s out there the chocolate chips the raisins this one has raisins but i think it’s going to add to our deliciousness so i’m just going to cube it up like that okay

And we’re going to toss we’re going to set that aside hold on all right we’re just going to finish cubing up the rest of the panettone like that all right it’s okay it doesn’t have to be tiny little pieces but there you go hi mike nice to see you andy andy

Kane’s watching all right now let me grab a knife now what we’re going to do is take our pear oh let me turn on my stove we’re gonna need a stove for this so what we’re going to do is we’re going to take our pear and just cut her in half like

So then we’re gonna just core it uh i peeled it you don’t have to uh i prefer it peeled but some people like the extra little crunch the little fiber that you get out of the the peel that’s okay too but i peeled it up which of course makes it super

Slippery so we’re just gonna core the pear trying to preserve as much of the fruit as we can just take that out take the stem the seeds out like that there we go oops all right and now what we’re gonna do is uh i’m doing great mike we’re gonna do is cut this

Into just dice it up a little bit like that it doesn’t have to be exact they don’t have to be so do tiny like that and just cut it all the way through all right this is an important step and this is really the first step so keep your

Panatone separate over there now come with me over to the stove i’ve got my pan heating up i’m gonna throw a little butter in that pan about that much about a tablespoon maybe just a little more you don’t eat a lot and i mentioned the cognac we got a

Little cognac over here this is going to come in handy hi jan nice to see you so we’re going to heat that up and melt our butter make sure you guys can see that there we go that’s better all right so once the butter is heated up it looks pretty good

I had the pan going i’ll take my pear put that into our butter just like that all right this is going to be the bottom layer of our delicious french toast and this actually can be served as a bread pudding as well you can do that and

I think you’ll like that as well And serve it as a dessert so you can make a big batch hello ke nice to see you so we’ve got our pear what did i do with my oh there’s my my wooden spoon the ubiquitous important kitchen tool i got this over medium heat we’re going to caramelize this pear

First we’re going to cook it down a little butter and this is going to be the bottom layer of our dish hello peter van winkle how are you an actual pear not two of them just one but i’m fun thank you i’ll be here all week uh so what we’re going to

Do is caramelize this a little butter i’m going to add some brown sugar in a minute but first before i add in my brown sugar as we’re cooking this i want to soften up this pear was nice and ripe and the uh yes you do you put your two wiener dogs

There was a a whipped cream incident with the wiener dogs earlier i was whipping some cream to put on top of the finished product and it sort of went all over the place and consequently guinness is gonna need a bath uh so we’re gonna do that

To soften up if you get a pear that’s a little less than ripe just saute it until it’s a little softer is the best way to do it now we’re gonna add a little bit of our cognac like that and this is the tricky part be careful don’t burn yourself

We’re going to flambe that isn’t that pretty you can see that so this is going to add a little just a little tartness we’re going to burn off all the alcohol high bill so you don’t have to worry about that but it will impart a really nice rich flavor to the pear

Plus it’s fun to do and it’s pretty and it’s exciting all right so we’re going to burn off the alcohol content in the cognac so don’t use your best cognac because you know you can still see there’s still some flame going on but that’s going to really make a fantastic and rich

Flavor for our pears and you can see the pear has given up a little bit of its liquid now as well and so this is a perfect time for us to add just a little bit of brown sugar not a lot you don’t want it as my wife says

Cloyingly sweet you just want to sweeten that up a little bit again i got a fairly ripe pear so that makes it a little better so we’re just going to put in just a little bit of brown sugar like about that i would say that’s about uh a quarter of a cup max

Now we’re going to stir that in oh this is already smelling fantastic and then the beauty of this is going to thicken up as we cook that brown sugar down just a little bit so we’re going to continue to do that i’m going to keep it you don’t have to do this

Long we just want to saute the pear until it gets nice and soft hello rob ross nice to see you so we’re going to cook that pear down and when we put this in the dish i’m going to layer it i think guinness is adorable he’s presently covered i wiped it off but

He’s got a lot of whipped cream on him so what we’re going to do is i’ve got a ramekin i’m going to layer the bottom of that with the pear mixture hi gary good to see you and then uh we’ll put the rest of our our bread

Pudding our french toast on top of that layer of pear and then you bake it off so you get this really delicious sweetened pear combo just underneath your french toast fantastic for breakfast but again if you do it in individual ramekins which i’m going to show you

Then you get a nice little dessert which is a great way to use the panettone which of course is traditionally served as dessert oftentimes my relatives would have it for breakfast as well growing up they were you know pretty common so it was it was pretty nice

Hello robert oston good to see you scotty’s watching so we’re just going to let this thicken up we’ve got the brown sugar we’ve got the pear you know what else i like to do i’m going to sprinkle just a little cinnamon in this not a lot just a little

Because there’s going to be cinnamon in the in our custard mixture as well but that oh now oh that’s just that’s fantastic and this is great any time of year but it’s harder to find the panatone when it’s not christmas time and again you can use all the varieties

Of panatone that are out there it’s great for that let me grab a couple of ramekins because i’m going to separate this into two little ones you saw the size of the panatone loaf those work with it’s pretty small so pardon me hello pamela nice to see you

All right i just want to thicken this up a little bit you can see how the well you can’t actually let me show you there you go you can see how the brown sugar is caramelized we burned off our cognac but it leaves that very distinctive just a little tang

To go along with the sweetness to counter balance the sweetness of the pear and the brown sugar and of course we’ve got the butter in there about about a tablespoon of butter really less than a quarter cup of brown sugar really a couple of couple of tablespoons of brown

Sugar is all you need uh and let me adjust to your taste however sweet you like it or don’t and that’s going to be because remember that brown sugar is going to kind of harden up a little bit and what i like to do is refrigerate this separately from the custard combine it

And then bake it because you’re going to get a really nice stratification as opposed to them blending together but you can make this the day before and bake it the next morning if you’re going to do it for breakfast all right that’s coming along beautifully let’s

Come back over here to our prep table i’ve got a couple of ramekins out and i’ve got the rest of the stuff we need and it’s time just to take a quick sip very nice delicious all right taking my pear mixture so hi there nice to see you sandra’s

Watching all right so what we’re going to do and i want to use this spoon we’re going to take that put it this ramekin half the mixture like that and then the rest of it in this one like that i’m gonna have to i didn’t quite get half these there we go

So now that is the base so our sauteed pears little cognac little butter a little brown sugar hello cardinal yeah cute little individual you know i think that’s a nice way to do it all right set those aside next we’re going gonna make our custard super easy this is just like making

Regular french toast one egg i like to use to remember we don’t have a lot of bread to work with so you want to make sure you’re going to soak up all of that i did do a test batch beforehand we’ll see how it turned out

Now i’m going to just put in a little dollop uh watching from rosarito fantastic i’m just going to put a little bit of whipped cream in not a whole lot i mean a heavy cream okay that’s just heavy cream and now we’re gonna add a little sugar

Again you don’t want it crazy sweet that’s probably plenty then i’m gonna add a little drizzle of vanilla i would say two teaspoons of vanilla then we’re gonna add a little cinnamon like that and then we’re just gonna beat the heck out of that and

I’d put a pinch of salt in this as well just to again you want to balance out all the sweetness all those flavors that’s pepper we’re going to want to do that we’ll put a little pinch of salt just a little bit all right so we mix all of that

Hello michelle nice to see you so we’re going to mix this and again this is just like making regular french toast your regular french toast recipe but we’re going to layer it over top of those sauteed pears all right that looks pretty good now We’re gonna add in our diced up panatone like that and we’re going to mix that all together and what i want that to do i’m going to let this sit and you can again you can let it sit overnight you can let it sit for a couple of hours

Certainly let it sit for an hour or so before you cook it because you want that all of that wonderful custard that we just made you want that to be absorbed beautifully into the bread so the bread is going to be nice and soft and not dry so oh this is

Already looking pretty delicious so there we go that is our french toast or bread pudding topping it’s more french toast than bread pudding certainly but you can serve it as i said i love it as a dessert it’s really good so now what i would do cover these and refrigerate them all right

That and then once you’ve chilled that uh so then the pear mixture at the bottom has sort of solidified a little bit so that it is pulled all those wonderful flavors together hello dan nice to see you uh then when you add the custard on top

You don’t get a mixing it stays nice and stratified someone’s trying to call me i don’t know why they would do that while we’re doing this so i would refrigerate this for at least an hour uh oh michelle bought some full views today at the real italian deli you

Can pick up your full views at the real italian deli it’s our family sausage label i encourage you to do that fulvio’s foods named after my dad they have it at the real italian deli they have it over at uh all of a sudden my buddy rick impe

He provides a lot of great infused olive oils and balsamic vinegars and they’ve got a freezer full in fact i’ve got to restock him i’m sure he is running low all right so all you need for this brown sugar whipped cream cinnamon vanilla you’ll need a little cognac because

Flambeing the pears just makes them taste so much better and it’s kind of fun to do with the pears a little butter and brown sugar you mix all that up you’re going to refrigerate those separately and then you’re going to combine them and then you’re going to bake them off at about 3.75

Fullviews goes great with french toast you know it does in the morning actually it’s delicious you can mix the sweet and the savory i have no issues with that so cheers hold on a second we got one in the oven that we’re going to check out in just a moment

And again i this is honestly it’s a recipe that my wife sort of improvised with a pantone that we’ve been given and i think this is a great way to use it hi judy nice to see you because you know penn thought they’re very dry i don’t i don’t love them in their

Native form but in this form they’re fantastic let’s check and see what’s going on oh that’s really nice i’m going to let that continue to cook for a little while longer it’s only been in the oven for about 20 minutes i want it to go at 20 maybe 30. then

One of the things i did so when you take your ramekin out of the fridge yeah i’ll put this on our youtube channel you can check out youtube cooking with patrick evans in the kitchen so once this is chilled a little bit like i said they won’t start to mix

Panettone is 50 oh yeah yeah they’re on sale now uh and then you’re going to put your custard which you’ve also chilled and it will have absorbed all of that liquid and then you’re going to put that right on top and then one of the things i like to do

Sprinkle a little sugar on top so that you get a little sugar or crust if you don’t want to do that you don’t have to do that it depends on again how much sweetness you want out of the dish i like it because i said i think it

Makes a fantastic dessert and by the way it goes really well with the brandy which is a really nice thing so with that let’s check and see i’ve been baking this at 3.75 i want you guys to see this so you can see how it turns out look at that isn’t that pretty

Hello there michael good to see you look at that there is our panettone french toast layered with pear on the bottom and i have made a little sweetened whipped cream which i’m going to dress this on top now i think this is not quite done i’m going to let it cook just

It’s almost golden brown on top but i’m going to let it i’m going to let it go a little longer but did you notice something when you let it sit i made this earlier today it didn’t sit overnight i made that test batch earlier this afternoon but if you

Let it sit for a while when you when you cook it off like that in these smaller ramekins you get that beautiful dome because of course the egg in the bread rises up it puffs up it’s it’s beautiful it makes a great presentation and then you’re going to drizzle it i made

Let me dig it out i made a mess to what i made but what i did is i took my some of the heavy cream which i had and i whipped it but not not until it was stiff peaks until it would you know it’s still a little liquid so

You’re gonna drizzle that on top i put some sugar and cinnamon in this and if you’re really decadent because the panettone has uh orange zest in it you can put a little grand marnier in here and drizzle that on top and it makes for a fantastic

Dessert i want to do i do want to check this out i only put a tiny bit of sugar in the whipped cream it is not real sweet it is very slightly sweetened and the the french toast turns out beautiful you can make a big batch and make it the

Night before put it together throw it in the oven when you get up and then by the time your guests are up it’s ready to go it’s perfect for breakfast like that but i think that these individual ramekins make a fantastic dessert uh and you’re gonna love it and i would

Do it with the with the whipped cream uh and uh of course sort of guess a little brandy if they are so inclined as as my father-in-law has taught me well hi sweetheart my wife’s watching this is a again this is a variation on her recipe

So you can see how the bread is just soaking up that custard that’s already looking great and again chill these down wrap them up a little plastic and the pear mixture this is fantastic it’s sweet it’s delicious the flambe makes it just a little extra special and

Chill that all down and then you’re going to get a really beautiful stratification when you take that out of the pan if you cut it you’re going to see that that nice the strata of the of the french toast on top and the pear on the bottom it’s really beautiful makes a great

Presentation so i’ll post the recipe it’s really easy couple of eggs a little splash of heavy cream vanilla sugar cinnamon the pears you saute in butter and a little brown sugar you can put a splash of a brandy on them and light that up if you’re so inclined you don’t

Have to do that um i just like to do it because sometimes cooking with brandy and fire is more fun so thank you guys let me pull that out i think it’s pretty close to ready hold on one second we’ll put that there ah get my up glove my foe of glove

Yeah this is ready now oh there we go whoo yeah that’s what i’m talking about right there ladies and gentlemen that is panatone french toast doesn’t that look fantastic and so that is ready to go and to be served and that’s probably a two-part this is a big ramekin

That’s probably a two-person person two portioned uh serving there but look at that isn’t that lovely isn’t that nice how that turns out so again it puffs up you’ve got the panic done on top you got the pear on the bottom and we’re gonna drizzle that with a little of our fresh homemade

Whipped cream but don’t beat until it’s stiff just whip it until it’s still a little liquefied and uh we should we should cut into that i think we might as well try it whilst we’re here oh yeah that’s nice i don’t know how i’m going to get just

One chunk of it out but we’ll while we’re here this is why i think the individual serving is the way to go because it’s going to be a little tough to pull out this just this little little sliver but i want to get some of that pear at

The bottom so you guys can see what’s going on in there desperate times call for desperate measures oh yeah there we go look at that so there’s the pear oh that’s nice and then we take our whipped cream and just drizzle it right on top oh that’s pretty huh there we go that

Looks good enough to eat so there you see it that’s our finished product you’re gonna put a splash of um yeah cream on glaze it would be nice uh yeah exactly dave that’s what i was thinking uh i made the poor man’s version of that

Uh and of course you can put a little maple syrup on that and here you can see how that see the inside of that isn’t that nice how that turned out i want to be able to show you that ah it’s just it’s a real nice dish

And we’re gonna try some of it so like i said this is great for breakfast frankly it’s great for breakfast lunch or dinner get some of those delicious pears that so i baked it in that ramekin for about 30 minutes that’s perfect every time we try it it’s a little different this

Is the way it should be done this is fantastic and um thanks to my wife for the inspiration on this one um it’s a great way to use that panettone remember the panettone has a little orange zest in it so if you put some grand marnier in your whipped cream it’s

Going to balance that nicely you still get a little that orange flavor really delicious and as i said it makes a great dessert as well as a breakfast thank you guys for joining me i will post this on my youtube page the channel is in the kitchen with

Patrick evans and we’ll be back again next wednesday uh with another great recipe something fun uh to whip up as we enter the new year but we were going to do this last week we just couldn’t get all the ingredients we needed when we were up at mammoth so

I really wanted to show you how it turned out and it turned out beautiful it is fantastic and then i’m gonna have a couple more for tomorrow so i’ve already got my breakfast and my lunch ready to go well cheers guys thank you very much for joining me

In the kitchen it is always a pleasure to spend some time and share some food and recipes with you have a great rest of your week be careful be safe and i will look forward to seeing you back here in the kitchen again next week salute you