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Sunday, January 4, 2015

2015 Kitchen Experiment #1 - Pane Tostato Italiano

     Do people still get fruitcakes for Christmas? I haven't received one in a long time, but I remain hopeful. Where others look at them as doorstops or sandbags for severe rain events, I see an opportunity for brunch greatness. I gave this experiment an Italian name because fruitcakes remind me of panettoni, and 'Italian French toast' sounds geographically confusing.
    
     Other than the fruitcake, the ingredients and preparation are the same as for any other form of French toast, but when placed in the griddle, the heat releases the fragrance and sugar of the raisins and other miscellaneous fruit, and the result is a tender, tangy yet sweet slab of bread. Butter is optional but not necessary, believe me. I chose to serve it with roasted pecan syrup. I'm still smacking my lips as I write!

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2 comments:

  1. Bread is one of those things I can't get enough of, and this sounds heavenly! Yum.

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    1. You have no idea, Emily! It's to die for!

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