Cooking with Love

with Gianna Conte    (Jan)

Celebrating Fall

Celebrating Fall

Apples are plentiful

I will be using a holiday pannetone for this special french toast. I sliced the pannetone into 1 1/2 inches thick. This serves 2

Ingredients:

2 eggs

1/4 cup milk or cream

1 tsp vanilla

2 TBS Triple Sec or your favorite liqueur

Powdered sugar for dusting

Cinnamon

1/2 cup cooked apples for topping (your favorite)

Directions:

Slice panettone into enough slices as you need.

Combine eggs, milk, cinnamon, vanilla and liqueur.

Dip each slice and place in hot skillet with some melted butter. Let cook on medium heat, careful not to burn!

Slice your peeled apples into eighths. Cook in separate skillet with butter and brown sugar till tender.

Place on plate, dust with powdered sugar. Top with cooked apples.

You can add whipped cream on top!

Now that's a party!

This pannetone is a fancy Italian pound cake.

This pannetone is a fancy Italian pound cake.

Slices of pannetone

Slices of pannetone

Smelling good...yummy

Smelling good...yummy

Comments

01.01.2021 23:33

PATRICIA Lilian BALLAN

DEAR GIANNA,I THOUGHT I HAD INVENTED PANNETONE FRENCH TOAST! I WILL ADD TRIPLE SEC TO MINE IN THE FUTURE AS YOU DO. THANKS FOR THE IDEA.

01.01.2021 23:52

Jan Conte

Thank you Pat for visiting my blog. It's a compliment from a great cook as yourself. Happy New Year 💗



Let's get baking!


Preheat the oven to 350 degrees


 1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil. 


Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.


Add to the processor:


2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt


Process all dry ingredients until they are entirely incorporated into the batter.


Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*


Preheat the oven to 350 degrees. Place in the center rack of the oven.  Bake for 30-40 minutes, depending on your oven.


Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth.  Pour onto the cooled fresh orange cake.


*if you don't have a large processor, you can use a blender.


Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.