Italialicious

In Italy you always know what to do with leftovers. And when you widen your horizons beyond Italian cuisine with American cuisine, then the possibilities are even larger. For example, this is my version of French toast using colomba pasquale leftovers: a sensational treat for a lovely breakfast after Easter. In fact, if we were in Italy it would be a perfect idea for breakfast during pasquetta. Pasquetta is the Monday right after Easter, a holiday in Italy, and the perfect occasion for Italians to forget their mild winter and take advantage of the warm and placid days of the incoming spring. If you’re in Quebec, like I am now, you can enjoy them for the holiday of Easter Monday too, but dreaming of when all the snow will eventually melt.

Ingredients (serves 4 for breakfast, 2 for brunch)
About 10 thin slices colomba pasquale
2 large eggs
2 Tbsp milk
2 Tbsp honey
1 tsp vanilla
1 handful blanched almonds

In a bowl, mix the eggs, the milk, the honey and the vanilla. Dip the colomba slices into this mixture. Heat a skillet over medium heat. Use some non-stick cooking spray (you can always use butter if you prefer) and cook until golden on each side.

Giada’s light syrup
1/3 cup water
1/3 cup sugar
1/3 cup honey

Put the water in a little saucepan and dissolve the sugar into it. Heat it to a simmer, then remove from the heat. Add the honey, stir and it’s ready!

Tip

Serve with mascarpone cheese and your favorite jam.