Panettone French Toast
This French toast recipe is a twist on the traditional brunch dish that uses panettone bread instead of white. This Italian bread is a sweet holiday specialty filled with nuts, candied fruits and raisins, often enjoyed during Christmas and New Year. It's a great way to use leftovers that can dry up pretty quickly.
Servings 4 servings
Ingredients
- 8 thick panettone slices store-bought or homemade panettone
- 3 eggs at room temperature
- ½ cup milk
- pinch of salt
- 1 tablespoon sugar if you have a sweet tooth or are eating it plain
- 2 to 3 tablespoon butter
- maple syrup or powdered sugar to serve
Instructions
- Lightly beat 3 eggs with ½ cup milk, pinch of salt and 1 tablespoon sugarif using, in a shallow dish or bowl that can accommodate at least one slice of panettone.
- Place 8 thick panettone slices in the egg mixture, about 20 seconds on each side, so they soak some of the egg and milk. Do so in batches as you cook them. To keep them waiting in the custard.
- Melt butter (½ tablespoon per sandwich you're cooking) in a large skillet or griddle over medium heat.
- Cook the soaked panettone slices on the hot skillet in a single layer, as many as fit your pan, over low or medium-low heat, flipping them so they're golden brown on both sides.
- Repeat until they’re all cooked.
- Serve immediately with maple syrup or powdered sugar dusting.
Notes
Panettone casserole: for a convenient and crowd-pleasing option, cut the panettone into cubes, soak them in the egg mixture, and bake everything in a casserole dish. This is perfect for feeding a large group with minimal effort. Similar to the panettone bread pudding but less sweet.
Prevent the slices from falling apart: this bread can be quite delicate, especially when sliced. Try cutting the slices a bit thicker, about 1 inch, to provide more structural integrity. Also, allow the panettone to stale slightly leaving it unwrapped. The dryer bread holds up better when soaked in the egg mixture.
