Panettone French Toast
Panettone French Toast
Introduction
Turn leftover Panettone into a decadent breakfast or brunch with this delightful Panettone French Toast recipe. Elevating a classic, this dish takes the rich, sweet bread, known for its candied fruits and delicate texture, and transforms it into golden, custardy slices with perfectly crisp edges. It’s a simple yet elegant way to enjoy the festive flavors of Panettone long after the holidays are over. Get ready to impress your family and friends with this incredibly delicious and surprisingly easy treat!
Ingredients
- 4-6 slices Panettone, about 1-inch thick
- 2 large eggs
- 1/2 cup whole milk (or half-and-half for extra richness)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, divided, for cooking
- For serving: Powdered sugar, maple syrup, fresh berries, whipped cream (optional)
Instructions
- Prepare the batter: In a shallow dish or pie plate, whisk together the eggs, milk, granulated sugar, vanilla extract, cinnamon, and salt until well combined and frothy.
- Dip the Panettone: Gently place one slice of Panettone into the egg mixture, allowing it to soak for about 15-20 seconds per side. Panettone is quite absorbent, so be careful not to over-soak, or it may become too soggy.
- Heat the pan: Heat 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat. Swirl to coat the bottom of the pan.
- Cook the French Toast: Carefully transfer the soaked Panettone slice to the hot skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat with remaining Panettone, adding more butter as needed.
- Serve immediately: Transfer the cooked Panettone French Toast to plates. Dust generously with powdered sugar, drizzle with maple syrup, and garnish with fresh berries or a dollop of whipped cream if desired. Serve warm and enjoy!
Pro Tips & Notes
- Slice it Right: Aim for slices about 1-inch thick. If they're too thin, they might fall apart; too thick, and they won't absorb enough batter or cook evenly.
- Don't Over-soak: Panettone is very porous. A quick dip (15-20 seconds per side) is usually enough to moisten it without making it mushy.
- Stale Panettone is Best: If your Panettone is a day or two old and slightly firm, it will hold up even better during the soaking and cooking process.
- Flavor Boost: For an extra citrusy kick, add a pinch of orange zest to your egg batter. It complements the flavors in Panettone beautifully!
Nutrition Facts (per serving)
- Calories: 410
- Protein: 12g
- Fat: 20g
- Carbohydrates: 48g
- Fiber: 2g
- Sugar: 28g
Frequently Asked Questions
- Q: Can I use another type of bread? A: While Panettone offers a unique flavor, you can substitute it with brioche, challah, or even a good quality Texas toast for a similar rich French toast experience.
- Q: Can I make this ahead of time? A: French toast is best enjoyed fresh off the griddle. However, you can cook the slices and reheat them gently in a toaster oven or microwave, though they may lose some crispness. The batter can be made an hour or two in advance and stored in the fridge.
- Q: What are other suggested toppings? A: Beyond the classics, try a dollop of mascarpone, a drizzle of chocolate sauce, toasted nuts, or even a spiced compote made with apples or pears.