Wednesday, December 28, 2011

Leftover Panettone Egg Strata Recipes with Fruit Baked Italian Style Toast and Homemade Panettone Bread

Actually we love this kind of bread in these baked breakfast brunch style dishes. We usually make so much we can't possibly finish all the Panettone with just making it as toast. So over the years we ended up using the leftover bread this way. Something like another favorite Challah. The bread often makes these dishes have a little sweetness and delicious addition to the already loved flavors...
 Give it a try you won't be sorry~


Ham, Sausage and Egg Strata Recipe

1 batch of  stale panettone (about 4-5 cups cubed)
4 eggs
1 cups heavy cream
1 cup milk
4 Tablespoon butter
1 pound leftover cappicola ham or sausage, cubed or sliced peperoni, (you can also serve bacon on the side)
Optional additions: Mushrooms, chopped peppers, onions, olives, or any other of your favorites
2 cups, shredded blended cheeses (mozzarella, provolone, asiago, fontina cheddar)
1/4 teaspoon garlic powder, oregano, parsley, salt and pepper
dash of cayenne pepper optional


Place butter in a 13x9 baking dish. Melt in a 350 degree oven. Take out of the oven and add the bread cubes to the pan. In a mixing bowl beat eggs, cream, cheese and spices together.  Pour over bread, sprinkle with more cheese and bake at 350  degree oven until browned.



Fruit Baked Italian French Style Toast


1 batch of  stale panettone (about 8 slices)
4 eggs
1 cups heavy cream
1 cup milk
4 Tablespoon butter
1 cup blueberries
1 cup raspberries or blackberries you can also use apples, peaches, or your favorite fruits
 1/2 cup combination of cinnamon and sugar mixed
1 container of soft honey and nut cream cheese or just plain cream cheese

Place butter in a 13x9 baking dish or two 8x8 disposable pans. Melt butter in the pan in a 350 degree oven.  Spread slices of stale panattone with cream cheese. Place bread into the baking dish into the butter. In a mixing bowl beat eggs, cream till well mixed. Pour over the bread, add the fruit to top evenly,  sprinkle with cinnamon sugar.



Homemade Panettone

12 eggs
1 3/4 cups sugar
1 3/4 cups oil
A pinch of salt
1 tablespoon brandy
about 1 cup raisins and/or candied fruit (optional )
3 lemons zest
2 oranges zest
2 envelopes of dry traditional yeast, mixed with 2 cups of warm water and 3 tablespoons sugar
Flour, as much as needed [about 6 1/2 to 8 1/2 cups]

For egg wash
2 egg yolks beaten with 2 tablespoons water

Mix yeast in warm water to dissolve (luke warm to touch) then add 3 tablespoons sugar to this, stirring together. Beat eggs and rest of sugar together.  Add all the rest of the ingredients adding the flour a little at a time to make a soft dough adding the, zests then raisins or fruit last. Knead the dough until smooth. Let rise in a warm spot for two hours. Punch down rise again for another hour after placing small portions or balls of the dough into your prepared loaf pans or other lined style pans with parchment or greased pans. Bake at 325 degree oven and  brushing the tops with beaten egg yolks bake until light browned on top.  Place on wire racks to cool.

18 comments:

Federica said...

This is a great idea to "recycle" panettone after Holidays. I like it, simple, fast and very tasty. Bye, I wish you a wonderful New Year

Claudia said...

As I read this in the wee hours of the morning - I am attracted to all - but the first one really entices. Something about the sweet and the salty combined just beckons. Hope your Christmas weekend was filled with joy.

Angie's Recipes said...

The Panettone has perfect crumbs!
Great use of the leftover.

Lizzy Do said...

Gorgeous panettone, Claudia! And the fruited French toast looks sublime...mmmmmmmmm.

Curt said...

Being a big meat eater, I'd have to go with the ham and sausage recipe first! This sounds delicious with bread added to eggs.

Francesca said...

That is a great idea! We should not waste food these days. A belated Merry Christmas and all the best wishes for the New Year!

Greg said...

Wow these look amazing. The fruit one is my favorite.

Lindsey @ Gingerbread Bagels said...

Oh wow the fruit baked Italian style french toast looks incredible! I'm definitely adding that to my must make recipe list. :)

Reeni said...

I'm still eating Pannetone toast everyday with no end in sight! I need to make one of your delicious recipes! Hope you had a wonderful Christmas! xoxo

Catherine said...

Dear Claudia, I hope that your Christmas was merry and filled with good memories.
I just love pantone bread. It is one of my favorites. I could just eat the whole thing with butter!!
Blessings dear one, Catherine xo

Trix said...

Ah, this is a dangerous sort of thing for me! All that bread and cheese, I could just eat and eat! : )

Grubarazzi said...

Oh I just really love all of these recipes. I could eat ALL of it!

Cucina49 said...

I would not have thought of using leftover panettone in a savory strata, but I bet the slight sweetness adds a great flavor layer!

anthony stemke said...

A nice panettone recipe plus wonderful uses for leftovers. I love all the citrus zest used here.

Wishing You a great 2012.

Amalia said...

I looove Panettone, it's so amazingly delicious! This looks like the perfect dish, breakfast, lunch, or dinner. I would love a huge plate of that :)

Tina said...

Very creative use of panettone! I like that you created both a savory as well as sweet, that way everyone is pleased. I would have to try both of course-they do look delicious. Well done Claudia!

Magic of Spice said...

Your panettone is perfection! What a great dish!

Peggy said...

There definitely won't be any wasting of panettone with these stratas! They sound delicious =)