Panettone is a sweet Italian loaf cake that is pretty easy to find in stores during the holiday season. You could bake your own but I’ve read that to make it properly takes LITERALLY DAYS so I think it’s much easier to use a store bought one for this, especially if you buy it after Christmas on clearance for half price.
1/2 of a 750gram/1.65lb panettone, any variety, preferably a little old & stale
1/2 cup whole milk
1/4 tsp vanilla
Slice the rounded top couple inches of the panettone off and set aside to eat later. You’ll be left with a half-cylinder shape. Slice it horizontally into three layers of equal height (like a layer cake would have) and then slice the layers vertically into three wedges (like regular layer cake slices). This will give you nine wedges of panettone.
Preheat the oven to 200°F and place an oven-safe dish inside. Spray a non-stick 10.5″ square griddle pan with cooking spray and place over medium heat .
In a medium bowl whisk together the eggs, milk and vanilla. Dip each side of each panettone wedge into the egg mixture and set on a cooling rack over over a baking sheet to allow the excess mixture to drip off. Place 4-5 panettone wedges in the griddle pan and cook on each side until golden brown, about 2 minutes. Put the first batch of finished wedges in the dish in the oven to keep warm while you cook the second batch.
Serve immediately with maple syrup, fresh berries, or whatever toppings you prefer. Makes nine pieces; serves two adults, one baby and a surly tween who just wants to eat strawberries with maple syrup.