New Year’s Day is one of those times I like to spend completely and totally mindlessly in front of my computer chewing and spitting out pixels. But, it’s also one of those days I like to make brunch. Diametrically opposed to one another, these two things can operate in the same house, Pistachio House, with very little effort if planned out for minimum effort.
This year, the plan was to make some french toast out of panettone. But, you know, that’s what everyone does. Right? Not here at Pistachio House. We take our tostada seriously.
I plucked out a book from the shelf, cocked my head at the French Toast recipe in a favorite vegan book and turned it into my food. I have nothing against veganism or paeloism or any foodism. Food is food, cuisine is cuisine. The book Vegan Brunch bi Isa Chandra Moskowitz has EXCELLENT brunch recipes in it all of which exude the deliciousness of this cuisine. I highly recommend it for any foodie (except those that don’t do tofu or tempeh because this book is loaded with that) whether you like fake meat or not. This recipe is neither vegan that is neither vegan, nor paleo, nor gluten-free. Sorry. But what it is? IS amazingly delicious. So I present to you the drooly, brunchy goodness that is…
Panettone RabanadaFeeds Four (or more depending on whether or not they’re piggies)
1 loaf Essential Baking Company Panettone cut into 1/2 to 3/4 inch slices cut again on the diameter
1 1/2 cups milk
1 tbsp unsweetened cocoa powder
1 tbsp cinnamon sugar (see recipe below)
1 tsp baking powder
2 tbsp corn starch
Preheat oven to 200F.
Pour the blended liquid into a half sheet pan. Place the bread slices into the sheet pan in a single layer. Let it sit on each side for 10 minutes each side.
Note: When you flip, lift each slice using a large based spatula. While the bread is still on the flipping spatula, use a spreading spatula to smooth the liquid out under the bread. Now, flip carefully and place the bread unsoaked side down. Smush each slice gently with the wider based flipping spatula. This will ensure maximum soakage.
Preheat a skillet or griddle, non-stick or cast iron are ideal, to medium (350F). Spread your fat of choice to grease (bacon fat is good, so is butter). Cook first side for 5-7 minutes. Flip and cook the second side for 3-4 minutes. When ready, the toasted bread should have a deep golden-brown appearance. Place in a baking dish in the oven and cover until all are completed.
Serve with fruit! There’s really no need for maple syrup with this dish as it’s already super-sweet from the bread itself.
6 1/2 tbsp white superfine sugar
1 1/2 tbsp cinnamon
I keep this handy in a shaker for sprinkling on toast.