Panettone French Toast is a perfect breakfast for Christmas morning, or the day after.  Simple preparation makes it wonderful!
Panettone French Toast

Panettone French Toast
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 8 to 10
Ingredients
  • 1 purchased or homemade panettone (about 2 pounds)
  • 6 large eggs
  • 2 Cups milk
  • 1 grated zest of 1 orange
  • 1 Cup fresh orange juice
  • 2 Tablespoons Cointreau
  • 1/2 teaspoon almond extract
  • 6 Tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • freshly-grated nutmeg, to taste
  • 4 Tablespoons unsalted butter (up to 6); as needed
  • 4 Tablespoons canola oil (up to 6); as needed
  • confectioners' sugar; for dusting
  • warm maple syrup; for serving
  • plain yogurt; for serving
  • lemon wedges; for serving
Instructions
  1. Cut the panettone into 12 to 15 vertical slices, each 1 inch thick, then cut all but the end slices in half.
  2. In a bowl, whisk the eggs until just blended, then whisk in the milk, orange zest and juice, Cointreau, almond extract, granulated sugar, cinnamon and nutmeg. Pour into a large shallow bowl or dish (you may need 2 bowls) and place the bread slices in the mixture. Soak for about 10 minutes per side.
  3. In each of 2 large saute pans or fry pans over medium heat, melt 1 teaspoon of the butter with 1 teaspoon of the oil. When the butter foams, add some of the soaked bread slices, taking care not to crowd them.
  4. Cook, turning once, until lightly browned, 3 to 5 minutes per side. Turn the slices over again and cook them for a few minutes more per side until browned to your taste.
  5. Turn off the heat. Using a slotted metal spatula, transfer the French toast to serving plates, place them in the oven and turn the oven on to 200 degrees. Repeat to cook the remaining slices.
  6. Dust the French toast with confectioners' sugar and serve immediately, with maple syrup, yogurt or lemon wedges.
Notes
This recipe yields 8 to 10 servings.

Comments: A spongy golden Italian egg bread studded with dried fruits, panettone is a treasure to have on hand for holiday breakfasts and teas. The sweet bread is popular in Italy year-round but especially during the holidays. Because of the high egg and butter content, panettone will keep for several days after opening. Excellent panettones are available in specialty-food shops during the holidays, packaged in tall, tapering cardboard boxes, often wrapped in bright foil. Serve panettone sliced, untoasted or toasted, with jams or citrus curd, or use it to make this special French toast.


Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Recipe adapted from Williams-Sonoma Collection Series, Christmas, by Carolyn Miller
Nutrition Information
Serving size: 1 portion Calories: 124 Fat: 5 g Carbohydrates: 14 g Sodium: 66 mg Fiber: trace Protein: 6 g Cholesterol: 134 mg

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