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Panettone French Toast Recipe

Panettone, the wonderful butter-rich Italian Christmas cake, is very often consumed straight without leaving a crumb. But should you find yourself with the chance half loaf left, this recipe is a perfect holiday breakfast favorite.

Ever since we discovered the divine Sorrento Lemon Panettone from Albertengo, it’s been our favorite for this recipe. But any of the wonderful panettoni will work great. This recipe is so divine you’ll want to buy two panettone just to make sure you have enough!

Ingredients:
8 to 10 slices Classic Panettone, 1 inch thick
6 large eggs
1-1/2 cup whole milk
1 teaspoon vanilla extract
1-2 tablespoon unsalted butter
Lots of real Vermont-Made maple syrup

Directions:
1. The night before you plan to cook the French Toast, slice the panettone and leave it out to dry. In the morning:

2. In a wide, shallow bowl, whisk together the eggs, milk, and vanilla. Heat the butter in a skillet or griddle over medium heat. Quickly dip the panettone in the egg mixture, being careful not to oversaturate the panettone (it will absorb the liquid quickly.) Cook panettone on each side until golden, about 4 minutes per side.

3. Serve with warmed maple syrup - the best quality you can find - after all, why waste a wonderful panettone on bad maple syrup?

serves 4-6
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