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Panettone eggy bread
1
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Ingredients
- 6 large eggs
- 475ml single cream
- 0.5 tsp granulated sugar
- 1 tsp vanilla essence
- Finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated zest of 1 orange
- One 500g loaf panettone
- 45g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
- Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Icing sugar, for dusting
- Marinated berries or glazed apples and pears, recipes follow
For the marinated berries:
- 2 tbsp granulated sugar
- 1 vanilla pod, split lengthwise and seeds scraped out with a knife and reserved
- Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please Grated zest of 1/2 lemon
- Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please Grated zest of 1/2 orange
- 240ml water
- 2 tbsp freshly squeezed orange juice
- 1 tbsp freshly squeezed lemon juice
- 125g raspberries
- 125g blueberries, rinsed
- 125g strawberries, rinsed, tops trimmed, halved or quartered, if large
For the glazed apples and pears compote:
- 3 small Granny Smith apples or other tart baking apple (about 500g)
- 3 Bosc pears (about 500g)
- Juice of 1 lemon
- 30g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
- 2 tbsp sugar
- Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please Grated zest of 2 oranges, plus their juice
- Two 8-cm long cinnamon sticks
- 2 tbsp Calvados, Apple Jack, or brandy (optional)
Method
How to make Panettone eggy bread
1) Preheat the oven to 180C/Gas Mark 4. In a large mixing bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together the eggs, single cream, sugar, vanilla and orange zest. Cut the crust off the top and bottom of the loaf with a serrated knife. Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please Slice the loaf into six 2-cm-thick rounds.
2) Heat 15g of the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a large skillet over a medium heat. Dip 2 bread Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices in the egg mixture and immediately lay them in the skillet. Cook, turning once, until golden brown, about 2 to 3 minutes per side. Transfer to a baking sheet and repeat with the remaining Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices of bread. Bake the bread Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices until warmed through and slightly puffed, about 8 to 10 minutes.
3) To serve, transfer the toasts to a large serving platter or plates and dust generously with Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar. Serve with marinated berries or glazed apples and pears.
For the marinated berries:
1) In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices.
2) Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.
For the glazed apples and pears compote:
1) Peel, core, and cut both the apples and pears into 2-cm wedges. In a medium bowl toss the fruit with the lemon juice.
2) Melt the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a medium skillet over a medium heat. Add the sugar, orange zest and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more.
3) If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.
