Panettone French Toast
Kickstart your morning with this delectable Panettone French Toast! The rich flavors of orange zest, cinnamon, and nutmeg blend together perfectly in this indulgent breakfast dish. Each bite of soft and fluffy French toast is simply irresistible, especially when paired with a drizzle of warm maple syrup. Get ready to elevate your breakfast game with this delightful recipe that is sure to brighten your day!
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Comments
No comments found.