Panettone French Toast

I love Christmastime.  I meant to post this recipe before Christmas, of course – but since it has just passed, I’ma bit late, but thought I’d get it out there before it got too late!  Panettone is an Italian bread typically prepared around Christmastime.  Making panettone is a long process, as the dough is cured and proofed.  It usually contains raisins, candied orange peel, and citrus zest.  I had planned on making French toast for our weekend brunch this past weekend, and while stepping into the bakery to grab a brioche or challah loaf, which is what I usually use for French toast, I spied the Panettone out of the corner of my eye and grabbed that instead without a second thought.  After all, it’s the season, so why not try something new?

While I think this was a great Christmastime brunch, as the panettone made things a bit more interesting and seasonal, I am probably more of a sucker for normal French toast.    The reason is the flavor of the candied orange peel.  For some reason, I have never been a fan of that flavor.  If you don’t mind it, you’d probably love this.  This is also my recipe for basic french toast, which I like to use brioche or challah for.  Regular sliced bread would work too, of course!

Panettone  French Toast

• 3/4 cup half & half or milk (I used a combination of the two)
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 8 slices of 3/4 inch thick panettone (or brioche, or challah)
• a bit of butter for greasing the pan or griddle

Whisk the half & half/milk, eggs, vanilla, cinnamon, and salt together and pour into a shallow pan.  Lay the bread into the mixture and soak them for a few minutes until just saturated.

Heat a frying pan or griddle over medium-high heat.  Rub some butter and place the slices of french toast onto the surface.  Cook for about 3 mins on the first side (until bottom is browned) and about 90 seconds on the second side.

Serve warm, with syrup.  If I have to make a few batches, I usually keep these warm in a 200 degree oven on a baking sheet until ready to serve.