Christmas festivities left us with a ton of panettone and in need of some new ways to eat it. My grandpa requested French toast, so here is a new holiday twist on a delicious breakfast classic. Feel free to cut your panettone smaller before cooking if it is hard to manipulate. Serve warm with maple syrup, whipped cream, or any other topping.

Panettone French Toast

milk

cinnamon

(1 inch) slice panettone

butter

Whisk milk, egg, and cinnamon together in a shallow bowl. Dip panettone slice in the milk mixture; turn to ensure both sides are coated and most of the liquid has been absorbed.


Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.


I’ve used this recipe for the last several years for our traditional New Year’s Day panettone French toast.  It’s perfect.  But we cook way more than one slice at a time!  For 1/2 of a large panettone, I quadrupled the recipe (1 cup milk, 4 eggs, and a generous shake or two of cinnamon).  I used an electric griddle and found that 300 degrees worked well.  (375 degrees made it too brown/burned while the middle was still soggy.)

Yummy! I like to melt the butter in the syrup and pour over toast keeping it nice and warm.

Simple, and very very good. A great use for all that Christmas Panettone.

panettone french toast

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 1

Cost: $19.06 /serving

Author : Victoria Gellatly

Ingredients

Instructions

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