Panettone French Toast
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.
- 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
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.