Panettone French Toast
This luscious Panettone French toast is a holiday twist of an old classic that might just become your family's new favorite recipe.
Servings: 4 servings
Calories: 305kcal
Cost: $12
Ingredients
- ½ cake Panettone
- 2 whole eggs
- ½ cup milk
- 1 tsp cinnamon
- 1 tsp vanilla extract
- butter for frying
Instructions
- If you are making a double batch or just want to keep the French toasts warm, warm your oven to 200˚F.
- Unwrap the Panettone. You will notice that it has paper around its bottom. You can gently peel all the paper off. If I want to preserve the other half of the Panettone for later, I often choose to leave the paper on.
- Cut 4 slices off the Panettone. Note: No matter how you slice it, there is no way to make them evenly big. If you left the paper on, you can cut right through is with a good (bread) knife. Set the slices aside.
- Carefully place the soaked Panettone slice into the hot skillet. Fry on the first side until golden brown.
- With a spatula, carefully flip it onto the other side and fry until golden brown.
- When done, remove the Panettone French toast from the skillet and transfer to a plate. You can keep it warm in a warm oven.
- Continue with the remaining slices.
- Serve the Panettone French Toast as is, with a dusting of powdered sugar, some maple syrup, fruit, or your favorite toppings.
Nutrition
Calories: 305kcal
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