Panettone Perdu

The world’s finest Pain Perdu begins not with bread, but with a legend. It starts with a single, generous slice of Panettone di Milano, its domed crown golden and tall, its interior a feather-light lattice of butter, eggs, and candied citrus. Ordinary pain perdu is a humble resurrection of the stale—a kindly soak in milk and eggs, a quiet sizzle in the pan. Even rich brioche elevates it to mere luxury. But panettone? This is not revival; this is transcendence. Then, the theater: plump raisins, steeped in aged rum, scatter across the slice. A match is struck. A brief, blue-tinged flame dances and dies, leaving behind the perfume of orchards and oak barrels. It rests, finally, upon a moat of silken crème anglaise, subtly sharpened with the zest of a sunlit orange. Each element—the caramelized crust, the spiced rum, the citrus-kissed cream—melds into a singular, sublime harmony. This is the ultimate brunch testament.

Panettone Perdu

Course: Bread

Cuisine: French

Keyword: pain perdu, Panettone

Difficulty: easy

Prep Time: 30

Cook Time: 6

Total Time: 36

Servings:

Calories: 250kcal

Cost: $10

The world’s finest Pain Perdu begins not with bread, but with a legend…

Equipment

1 Large skillet
1 Baking tray
1 Fish spatula
1 Saucepan
1 Whisk
1 Digital thermometer
1 Heatproof rubber spatula

Ingredients

1 each Panettone Milanese Recipe
Macerated raisins in dark rum Recipe
1.2 qt/L Creme Anglaise Recipe
20 g Clarified butter for 2 slices

Instructions

Creme Anglaise

Flavor your crème anglaise with orange zest instead of vanilla.

Prepare the Panettone

Quarter the panettone by cutting it in half vertically and then halving each half. Slice each quarter horizontally into 3 pieces for a total of 12 slices (remove the paper mold once sliced).
Note: To achieve the crispiest toast, allow the brioche slices to stale, uncovered, for 12-24 hours beforehand. This drying process is preferred for optimal texture.

Pan-Searing (for 2 servings)

Heat a skillet over medium heat. Add the butter. Sear the panettone slices for approximately 3 minutes per side,
or until each side is beautifully golden brown and crisp.

Flambéing

Raisins macerated in rum.
Add about 2 tablespoons of dark rum, and a few plumped raisins taken from the macerated raisins into the hot pan. Ignite it to flambé. Turn off the heat; set it aside.

Plating

Ladle approximately 90 grams of chilled orange crème anglaise onto the center of each plate.
Top with the seared panettone along with the raisins. Enjoy!

Toasting Alternative

Alternatively, the panettone slices can be toasted dry in the oven (without any fat). Arrange them on a baking sheet and toast in a preheated 480°F/250°C oven for approximately 3 to 4 minutes.

Plating

Ladle approximately 90 grams of chilled orange crème anglaise onto a serving plate. In a small saucepan, carefully warm the rum. Ignite it to flambé. Once the flames subside, immediately pour the hot rum-raisin syrup over the panettone just before serving.