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Pineapple Head Italian Toast
Breakfast & Brunch Grill Kitchen

Pineapple Head Italian Toast

By Zippylip

If you are looking for an interesting twist on French Toast, give it a spin with Panettone Italian Butter Cake and Dizzy Pig Pineapple Head seasoning.

If you have not had Panettone, it is more like a light sweet bread than cake, and can be found in most Italian specialty shops or even in many supermarkets depending on what part of the country you are in.

Ingredients

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  • 1 loaf Panettone Italian Butter Cake
  • 6 eggs
  • Splash of half and half or heavy cream
  • A few shakes of Dizzy Pig® Pineapple Head seasoning
  • Butter

Directions

  1. Beat eggs, cream and a few shakes of Pineapple Head together until well blended.
  2. Slice Panettone into sections about 1 inch thick. Dip the sections into beaten eggs.
  3. On Medium heat, preheat a cast iron pan to about 400°F
  4. Add butter to the pan, and a few shakes of Pineapple Head.
  5. Add the dipped Panettone and brown approximately 5 minutes per side.
  6. Serve with bacon and eggs or your favorite breakfast items.”

Step by Step

Loaf of Panettone Italian butter cake
Start with a nice Panettone Italian butter cake
Slice into sections about an inch thick. Dip the sections into beaten eggs (I use about 6 eggs, a little shot of half and half or light cream, and a few good shakes of Pineapple Head).
Preheat a cast iron pan in the egg at about 400 degrees.
Add butter to the pan, and another few shakes of the rub.
Cook Panettone
Add the dizzified Panettone.
Pineapple Head Italian Toast
About 5 minutes per side & breakfast is served!
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