*(1 Large slice per person)*
Breakfast is such a sacred tradition in my home... but it's even more special on Christmas, Thanksgiving and my daughter's birthday! On those special occasions everyone knows I'm in the kitchen whipping up my "Kremas Panettone French Toast". Panettone is a delicious, sweet and buttery Italian bread... I've added my Creole Caribbean Queen twist it, which happens to be my daughter favorite. She loves when I wake up bright'N'early and make her a delicious hearty breakfast...When the warm aroma of my "Kremas Panettone French Toast" fills the air, prepare yourself, it will probably be requested every Saturday ...Enjoy!
(1) 32 ounce Panettone Italian Raisin Cake
2 large eggs
1/2 cup #CCQ Kremas
1 tsp teaspoon of #CCQ Kay Manman spice mix
1 teaspoon Essence De Noyau
1 teaspoon granulated sugar
2 tablespoons butter
2 tbsp water
Pinch of salt
In a wide, shallow bowl add your 2 eggs, 1 tsp essence, 1 tsp sugar, 1 tsp #CCQ Kay Manman ground spice mix, pinch of salt and 2 tbsp water.... using a fork beat well together until well combined..... pour in your Kremas and stir gently ( Be careful not to whip the Kremas into the egg mixture to vigorously... doing this may cause the Kremas to thicken up)... Simply stir it in gently until it's well Incorporated. Then set aside.
Open your package of panettone bread, remove from plastic then gently remove the paper covering the Panettone... Be careful not to rip paper off to roughly, it can cause chunks of panettone to rip out on the paper... Simply pull it off gently from around and the bottom of the Panettone bread. Next cut the Panettone directly in half ( put half of the panettone bread back into the plastic bag and store for later use)
Lay the other half flat on your cutting board and cut into 5 thick large equal slices, about one inch in thickness.
Next- Before you dip the Panettone in the Kremas Custard...
Using a nonstick pan or non-stick griddle melt 1 tablespoon of butter on medium-low heat.(it's imperative that you keep the temperature on medium low... To assure that the Kremas Panettone French toast is cooked through)
Working in batches, lightly dip slices of your panettone into the Kremas Custard. Do not submerge the slice of bread into the custard, simply lightly dip on each side so that there is a thin coating of the custard on both sides of your panettone... gently place Panettone in pan and cook the panettone slices until golden brown and firm to the touch about 2 to 4 minutes per side... transfer French toast to a serving platter and keep warm in the oven. Repeat with remaining 1 tablespoon of butter and remaining panettone slices.
Brown Butter Maple Pecan Drizzle
1 Tbsp butter
1/4 cup chopped pecan,
1 tsp Essence De Noyau
1/8 tsp salt
2 tsp brown sugar
1 star anice
1/2 cup maple syrup
1tsp #CCQ Kay ManMan Spice Mix
In a small saucepan on medium heat add 1 tablespoon of butter ... allow butter to Brown slightly 1 to 2 minutes... Then add chopped pecans, Essence, salt, brown sugar, star anise, tsp spice mix and maple syrup... allowed to come to a boil for 1 minute then remove from stove. Allowed to cool for 2 to 4 minutes and pour into a ceramic serving dish.
Sprinkle "Kremas French Toast Panettone" with powdered sugar and serve to your guests with Brown Butter Maple Pecan Drizzle syrup on the side... Or for a beautiful presentation pour syrup over French toast panettone and serve....Enjoy!!