We’ve had this half-loaf (half-cake?) of Panetonne in our freezer for the last year and a half. And even before that, actually. I think it’s been in there around three years, all with the intent of making french toast from it. Except we would forget about it, or not feel like thawing it out, or (later) worried that it didn’t actually freeze well, and was ruined. Well, this week we took it out anyway, and commited it to french toast making last night. It was still soft, and only slightly tasted of freezer. Perhaps fruit cake really will survive a zombie apocalypse, along with it’s cousin Twinkies. This recipe is simple, fast, and sweet. If you want to cut the sweetness, spread sour cream on the slices before you eat them, or even consider adding some to the batter. Also, you could leave out the sugar all together.
Serves 6 pieces
- 1/2 loaf panetonne
- 4 eggs
- 1/4 cup brown sugar
- 1/2 tsp vanilla
- 1 tsp cinnamon OR 1/4 tsp each cinnamon, nutmeg, cloves, allspice
- 1 tbsp butter
- Slice the panetonne horizontally. You will end up with half-circle slices.
- In a bowl, whisk together remaining ingredients, beating well.
- Heat a skillet on medium or medium-low heat, and melt the tablespoon of butter in it. If the butter or pan starts to smoke, lower the heat.
- Once butter has melted, dip one slice of panetonne into the egg mixture, coating both sides, then place on the skillet. Repeat until you are out of room in the skillet. Flip the slices once the bottoms are golden brown.
- Serve with any variety of condiments, including: syrup, powdered sugar, berry butter, butter, berries, jam, and sour cream.