Recipes Breakfast Basics Panettone French Toast

Panettone French Toast

Panettone French Toast is rated 5.0 out of 5 by 1.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 5

A spongy golden Italian egg bread studded with dried fruits, panettone is traditionally served during the Christmas holidays. Here we transform this sweet bread into a delicious version of French toast.

Ingredients:

  • 1/2 purchased panettone, about 1 lb.
  • 3 eggs
  • 1 cup milk
  • Grated zest of 1 orange
  • 1/2 cup fresh orange juice
  • 1 Tbs. Cointreau or other orange liqueur (optional) 
  • 3 Tbs. granulated sugar
  • 1/4 tsp. ground cinnamon
  • Freshly grated nutmeg, to taste
  • Softened unsalted butter for brushing
  • Confectioners’ sugar for dusting
  • Warm maple syrup for serving

Directions:

Cut the panettone into 5 or 6 vertical slices, each 1 inch thick. Discard the end slices. Cut the remaining slices in half.

In a bowl, whisk the eggs until just blended, then whisk in the milk, orange zest, orange juice, Cointreau, granulated sugar, cinnamon and nutmeg. Pour the egg mixture into a large, shallow bowl (you may need 2 bowls) and add the bread slices. Soak, turning once, about 10 seconds per side.


Heat an electric griddle on medium heat and brush with butter. When the butter foams, add a few of the bread slices (do not overcrowd). Cook, turning once, until lightly browned, 3 to 5 minutes per side. Turn the slices over again and cook for a few minutes more per side until browned to your taste. 


Using a slotted metal spatula, transfer the French toast to serving plates, place them in the oven and turn the oven to 200°F. Repeat to cook the remaining bread slices.

Dust the French toast with confectioners’ sugar. Serve immediately with maple syrup. Serves 4 or 5.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from A Deliciouis Tradition My wife and I have been making this breakfast dish now every Christmas morning for at least the last ten years. It's become a tradition that we so look forward to very year, and this Christmas will be no different. We add a dollop of Creme Fraiche on top and serve it with British Back Bacon if we can find it here in the US. Otherwise, top quality pork sausages work well, too.
Date published: 2014-12-22
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