Pineapple Head Italian Toast
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
- 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
- Beat eggs, cream and a few shakes of Pineapple Head together until well blended.
- Slice Panettone into sections about 1 inch thick. Dip the sections into beaten eggs.
- On Medium heat, preheat a cast iron pan to about 400°F
- Add butter to the pan, and a few shakes of Pineapple Head.
- Add the dipped Panettone and brown approximately 5 minutes per side.
- Serve with bacon and eggs or your favorite breakfast items.”
In This Recipe:
Pineapple Head Savory Sweet Seasoning
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Step by Step
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. Add the dizzified Panettone. 
About 5 minutes per side & breakfast is served!
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