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+ servings

Panettone French Toast

If you have a whole or a little panettone left over, use it up to make French toast! Our Prosecco cream panettone makes an especially delicious French toast, but any panettone will work. Serves 6.
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Servings 6

Ingredients
  

Ingredients:

  • 1 panettone paper removed
  • 6 large eggs
  • 2 ½ cups milk
  • 2 Tbsp fresh orange juice optional
  • 1/4 tsp cinnamon more to taste
  • Butter for greasing griddle or skillet
  • For serving: syrup, powdered sugar and assorted fresh berries

Instructions
 

  • Using a serrated knife, cut the panettone in half from top to bottom. Cut each half into 4 to 6 equal pieces.
  • In a bowl or 9x13 baking dish, whisk together the eggs, milk, orange juice and cinnamon until smooth.
  • Melt 1 tablespoon of butter on the griddle or large nonstick skillet preheated to medium heat. Save the other tablespoon for when you cook the next batch.
  • Working in batches, lightly and quickly dip slices of panettone into the milk and egg mixture, turning to allow both sides to briefly absorb the mixture. Place the soaked slices on the griddle and cook until the sides are golden brown and firm to the touch, about 4 minutes a side.
  • Top cooked French toast with syrup, fresh fruit and powdered sugar, if desired.
Keyword Panettone
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