You can always tell when the Christmas season begins. All of the stores build pillars of Panettone, a sweet Italian raisin cake popular around the Christmas holidays. Typically, Panettone is sold in one or two-pound packages, but you can find small sizes on occasion. I think of Panettone as a sweet bread similar to raisin bread. It’s a not-to-sweet yeast dough made with sultana raisins and candied orange peels, which helps keep it moist yet still bread-like.
Every year I pick up at least two boxes of Panettone, and I always get at least one as a gift. Sounds good, doesn’t it? Except that Panettone is addictive. Once opened, Panettone is often torn in munchy-size handfuls as often as one goes near it. An entire Panettone can be consumed by one person in less than a day, a little piece at a time, until only the inedible container is left. I wasn’t going to let this happen again this year. (You’re probably thinking that I’m the one who sneaks the Panettone. You’re partially right. Everyone in the house does it, too!)
- 2 pound Panettone, sliced
- 4 eggs
- 1 cup half and half
- ½ teaspoon ground cinnamon