PAIN PERDU OF PANETTONE WITH ORANGE CREAM

 

 

This recipe is fantastic! Eat this Panettone for dessert or for breakfast! The orange cream must be prepared in advance and served chilled with the warm Panettone. Oh la la… trop bon!!!

If you choose to eat this preparation for dessert, serve it with a sweet wine from the Bordeaux region, such as Sauternes or Sainte-Croix-du-Mont.

 

4 servings

Preparation: 30 min; cooking time: 20 min.

 

1 Panettone (about 1 lb) cut into cubes

4 egg yolks + 1 egg

2 cups + 1/3 of milk

1 cup of sugar

1/3 oz of butter

1 orange peel

3 tbsp of Grand Marnier

 

Preparation of the orange cream:

Bring 2 cups of milk to a boil with the orange peel in a medium saucepan.

Whisk the egg yolks with ¾ of a cup of sugar in a big bowl. Pour the hot milk into the mixture, stir it and put it back into the saucepan. Cook for about 10 minutes on medium heat, stirring constantly until the cream forms and becomes smooth.

Filter the cream and add the Grand Marnier. Let it cool down and refrigerate.

 

Preparation of the Panettone:

Whisk 1 egg with ¼ cup of sugar and 1/3 of a cup of milk. Soak the cubes of Panettone in the mixture 10 seconds per side.

Melt the butter in a frying pan on medium-high heat. Add the Panettone and cook 2 minutes per side.

Serve immediately over the chilled orange cream.

 

Bon Appétit!