Leftover Panettone
It is kind of ridiculous how many Italian panettone* and pandoro cakes we have eaten during the holiday season in Florence. We not only buy them ourselves (chocolate chip pandoro cakes, mmm…), but we even receive them as gifts! The only problem, outside of our growing waistline, is that by January they don’t taste as fresh. This week, I decided to turn one into a french toast casserole and I think we found a scrumptious solution to our leftover holiday cakes!
Fast Easy Preparation
I prepared the french toast casserole the night before and placed it in the fridge overnight. It was super easy to bake the next morning. Even if you don’t have time to leave it in the fridge overnight, I bet it will be just as tasty! If you do try it out like that, leave me a message and let me know how it turns out.
Maple Syrup in Florence
An important ingredient in this recipe is maple syrup and yes, you can easily find maple syrup in Florence. Maple syrup in Italian is sciroppo d’acero and most supermarkets carry it now. We buy our maple syrup from Esselunga or Vivi market and one bottle can cost between €4 – €6, yea… not cheap.
*Panettone and Pandoro
Panettone and pandoro is a traditional Italian sweet bread enjoyed during Christmas and New Year. The difference between the two is that panettone is made with raisins and candied fruit. You can also find it outside of Italy, on our recent Christmas trip to New York, we saw Bauli Panettone being sold at Costco!