Sometimes, I procrastinate.
This recipe is something that I’ve wanted to make for years. YEARS. Why have I never done it? Procrastination, my friends. Well, that, and severe lack of Panettone. Now that I live in Little, Little Italy (Lasalle), there is an abundance of this fluffy Italian treat – at all times of year! So many varieties to choose from in fact, that I found it slightly overwhelming. Do I want currant Panettone? Chocolate Panettone? Coffee Panettone? Mixed Fruits? Original? Yellow? White? Which brand do I choose? (Italians and Panettone lovers, please weigh in on this – I still don’t know!)
Once my choice was made (chocolate-filled!), I decided to go ahead and let it sit on my counter for weeks. You see, I’m SO good at procrastinating, that I also procrastinate eating things. How does someone NOT consume an entire pannetone all by themselves? Self-control, people. Self. Control. I knew that this particular panettone was destined for great things. This particular panettone was born to be transformed. This particular panettone would soon become a marvelously chocolatey, marvelously boozy breakfast miracle. Five months and mucho procrastination later, I share with you the one and only way that you’ll ever want to eat panettone again.
Panettone French Toast with Chocolate
an original recipe by allison sklar
Notes: Leftover panettone freezes very well, and is easier to cut into cubes when frozen. Don’t use more than half of your panettone at a time, or you’ll end up with an overflowing pan, soggy toast, and unhappy tastebuds.
1/2 packaged panettone, cut into cubes
1/4 cup chocolate chips
2 tbsp Nutella
2 tbsp milk