Pannetone is a marvelous Christmas bread. Each year when December rolls around, I have to find one. This Italian holiday tradition pops up at most grocery stores and gourmet shops the last few months of the years and is pretty hard to find the rest of the year. If you’re as big as a fan as I am, it may warrant stocking up when you can.
The buttery, flaky bread is filled with all sorts of dried fruits. But this past year, for whatever reason, my beautiful Christmas loaf sat lonely until well after the holiday.
But lucky for me, it holds up for a few months. But what to do with this caloric-beast? I mean, it’s buttery and sweet enough as it is, and can be perfect just lightly toasted, but that just won’t do.
But dipping it in an egg and milk mixture, dusted with cinnamon then drowned in Michigan maple syrup, now thats a winner.