Make the batter and slice the panettone into fingers the night before for a great homemade breakfast in a hurry. I like the fingers because the panettone slices can be too much for a lot of people, and the fingers are easier for little people to handle. Powdered sugar instead of syrup is less messy on Christmas morning if children are around, but I did include a recipe for Bourbon Cinnamon Syrup if you like.
1/2 Panettone, cut into fingers (cut out the middle first and the slice the outer ring into fingers)
2 cups eggnog (itís Christmas right?)
2 teaspoons cinnamon or more to taste
1 teaspoon nutmeg
1 Tablespoon bourbon, brandy, rum or Grand Marnier, if desired
Butter or margarine for cooking
Powdered sugar with cinnamon for garnish
Whisk eggnog, eggs, cinnamon, nutmeg and liqueur together. Dip each panettone finger into the batter and cook in a frying pan with a little butter or margarine until golden. Dust with powdered sugar and cinnamon or serve with warm syrup for dipping.
Bourbon Cinnamon Syrup
2/3 cup brown sugar
1 1/3 cups water
1 tablespoon bourbon (again, brandy, rum or Grand Marnier can be used, if desired)
1 teaspoon vanilla
2 Tablespoons Butter
1 teaspoon cinnamon or more to taste
Combine brown sugar, water, liqueur, and vanilla in a small saucepan. Stir to combine and bring to a boil over medium heat. Reduce heat and simmer until thickened and reduced by half. Stir in butter and cinnamon. Cook a couple of minutes more, stirring. Remove from heat and keep warm until needed.