Every year around this very time we do a big decluttering & purge. Out with the things that no longer spark joy before bringing any more “stuff” into the house. I used to do this in January, but something about wanting to welcome a New Year lighter now ignites my my urge to purge earlier. And don’t we all just need to feel a little less weighed down after all the heavy of 2020?! Last year we uncovered hidden treasures buried among the clutter – a collection of cookbooks Mom Kerr gifted me each Christmas. I didn’t appreciate them then as much as I do now and we enjoyed a delish (*modified*) Italian brunch recipe inspired by “The Christmas Table” – Diane Morgan. It’s a great festive recipe collection & gift idea for those who like a mix of modern + traditional cooking. If you have an Italian friend/relative in your circle, a traditional sweet bread – Panettone – will likely grace your home. One of our fave ways to enjoy it? A 𝐏𝐚𝐧𝐞𝐭𝐭𝐨𝐧𝐞 Christmas Brunch Recipe! Modified Recipe here is based on cooking 1/2 the bread, 6 slices (*double up ingredients for full Panettone *).
Panettone is an Italian type of sweet bread originally from Milan, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in Latin America, Eritrea, Australia, the United Kingdom, the United States and Canada.
It is baked into a cupola (*dome-like*) shape and sister dolce to the star-section shaped pandoro. In more traditional versions, it contains candied orange, citron, and lemon zest & raisins, while modern-day variations are plain or infused with cioccolato (chocolate). It looks nicest served cut into large wedges, and Italians typically enjoy it with a hot beverage or sweet wine.
Panettone Christmas Brunch Recipe | La Cucina di Kerrs
- Large Pan or Griddle
- 1 Panettone *any store-bought "imported" version, sliced into large wedges*
- 4 eggs
- 1/3 cup milk
- 4 tbsp Butter or Olive Oil
- ground cinnamon (*to taste* - 1/2 teaspoon is more than enough*)
- 1 tsp Vanilla Extract
- Maple Syrup *warmed - serve in gravy boat to drizzle*
- Icing Sugar *to sprinkle on top*
- 1 handful Fresh Berries *any of your family's favourites*
- 1/4 cup Sliced almonds *optional - for garnish*
- Slice the Panettone into wedges - about 3/4 inch each. Warm the butter/oil on medium in pan, skillet or on a griddle.
- Beat eggs, vanilla extract, & milk together in a wide-based bowl and dip each panettone slice in the egg mixture - turning until fully coated.
- Cook each slice approx. 2 mins per side (*until golden brown*); sprinkle with cinnamon in between.
- Sprinkle with icing sugar & serve with your family's fave fresh berries, sliced almonds & warmed maple syrup! Buon appetito! Comment below if you try or tag us on Instagram @House_of_Kerrs #LaCucinadiKerrs
If you loved this Panettone Brunch recipe using the traditional version, we think you’re gonna love this one using a Chocolate Chips + Cream Panettone too (*if not more!*). We made this last weekend and oh my yum-ness! There wasn’t a morsel left! You make it the same way as the classic version above, dust with icing sugar, but instead of Maple Syrup, we drizzled a thinned-out Nutella (any chocolate hazelnut spread will do) over top & swapped strawberries for blackberries – delizioso!
How to Make Nutella Drizzle
Combine 3 tbsp of Nutella with 1 tbsp water in a ramekin & warm in the microwave about 30 seconds – stir vigorously until texture is smooth & lump-free. Drizzle with a flat end or small spoon.
How to Pick The Best Panettone
There are SO many Panettone options this time of year. To help condense your choices, we definitely recommend one IMPORTED FROM ITALY, and to help decide which suits your taste best, here’s a fabulous PANETTONE GUIDE by Eataly.
However you may enjoy it, we would love to hear what you think & appreciate your recipe shares so very much! Comment below with your foodie feedback or share & tag us over on Instagram at @House_of_Kerrs#LaCucinadiKerrs Buon appetito!
Keep well, eat well,