Panettone Brie Tower Recipe Paired with Merlot Wine

Panettone Brie Tower and The Bench MerlotPanettone Brie Tower

The Gift that Keeps on Giving: Holiday Entertaining Made Easy

Can you feel that? It feels like the holidays are here. There is an exuberant amount of energy that surrounds us as people rush to finish last-minute shopping and prepare for their upcoming family festivities.

It’s an exciting time of the year, and one that calls for a recipe that’s packed with pleasure and deliciously creamy Canadian Brie.

Hopefully, this simply delicious recipe for Panettone Brie Tower will be the perfect little dinner party dessert idea.

If you’re not familiar with Panettone, it’s a traditional Italian cake that is often gifted around the holidays. It usually comes pre-packaged from the store (if you’re an avid entertainer you can collect quite of few of them during the holidays).

Well this recipe will put them to good use, so that you can continue to give the gift of deliciousness.

Creamy Canadian Brie and irresistibly sweet dulce de leche transform this classic dish, and will likely have guests asking for the recipe (if not seconds).

Pair it with an equally yummy dessert wine: a great one for the holidays is The Bench 1775 Late Harvest Cab Merlot.

It’s a fantastically sweet wine that is perfect for holiday pairing because of its full-bodied and luscious notes of spice, clove, and cinnamon, with subtle notes of fruity plum and ripe berries.

I hope this recipe helps you spread some holiday cheer – I know it will help me spread some much-needed cheer this season. Now, to get back to my online gift shopping!

Panettone Brie Tower Recipe

Ingredients:Bench 1775 Late Harvest

1 Panettone (Christmas dessert bread), about 1.5 lb (675 g)
8 eggs
2 cups (500 mL) milk
1 tsp (95 mL) vanilla extract
Butter for cooking
8 oz (225 g) Canadian Brie, sliced
½ cup (125 mL) dulce de leche, homemade or store-bought

Preparation & Cooking:

Cut Panettone into 6 round slices, about 1” (2.5 cm) thick

In a bowl, beat eggs with milk and vanilla.

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.

Heat 1 or 2 large skillet(s) over medium heat and melt a little butter.

Soak a slice of panettone in the milk mixture. Drain and place in hot skillet(s).

Cook 4-5 minutes on each side. Place on baking sheet, reserve in hot oven and repeat with the remaining slices.

Assemble browns panettone on a serving plate: top bottom slice with Brie. Add a second slice of panettone and spread it with some dulce de leche. Add a third slice and top with Brie and so on.

Cut into wedges to serve

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