Almond, Honey, Ricotta Eggy Bread PanettoneAll Recipes
- 2 x Thick Slices of Panettone or Colomba Cake
- 1 x Whole Egg
- 75g Ground Almonds
- 75g Salted Butter
- 125g Ricotta Cheese
- 10g Honey
- 25g Chopped Almonds
A great alternative for a weekend breakfast or brunch is to use up any leftover panettone and make an eggy bread coated and drizzled in rich honey and creamy salty ricotta cheese!
Slice 2 thick pieces of panettone and place to one side.
In a bowl using a fork whisk the egg well and on a separate plate scatter the ground almonds. Dip the panettone slices in the egg and coat well, then place into the ground almonds pressing firmly on both sides to make sure the almonds have stuck. Repeat this process for both the panettone pieces.
Tip* This method is called Impanare or more commonly known as Pané, which means to breadcrumb.
Next step is to take a saucepan and heat it up on a low to medium heat. Once the pan is heated, drizzle in a tbsp of oil (any oil will do as this is to help prevent the butter from burning). Add in 50g of the butter and melt, once melted add in the almond coated panettone slices and fry until golden brown on one side.
Tip* We prefer to use sunflower oil as it has a high heating point and does not affect the flavour. .
Once golden brown, carefully flip over the panettone and cook the other side, adding in the remaining 25g of butter around the pan. Once golden brown on both sides, remove from the heat and drain on kitchen paper to absorb any excess butter.
Place on a serving plate and drizzle with honey, top with creamy ricotta cheese and sprinkle over crunchy roasted chopped almonds.
Perfect with an espresso from the Moka.
Discover more ways to use your leftover panettone such as our Pear & Chocolate Tiramisu recipe.
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