This year my husband and I received a Panettone for Christmas from our good friends. I was very excited!! I couldn’t wait to figure out what to make with the sweet bread. I did some research and found out that this bread is best for either bread pudding or french toast since it is traditionally made with raisins and candied citrus fruit peels. We decided since it was brunch to go with french toast but I save the crust to try for bread pudding.
Panettone French Toast
Serves:
6 servings
Ingredients
- 3 large eggs (egglands best or farm fresh)
- ½ cups fat free half-and-half
- ½ cup heavy cream (or skim milk)
- 1/2 teaspoon Mexican vanilla extract
- Finely grated zest of 1 small orange (the orange zest really brings out the citrus in this sweet bread)
- One 17 1/2 ounce loaf panettone
- 1 tablespoon unsalted butter
- Confectioners’ sugar for dusting
- Fresh blueberries or your favorite fruit for garnish
Directions
In a large mixing bowl, whisk together the eggs,
half-and-half, heavy cream, Mexican vanilla, and orange zest.
Cut the crust off the top and bottom of the loaf with a serrated knife.
Slice the loaf into 6 1-inch-thick rounds.
Heat 1 tablespoon of the butter in a large skillet over medium heat.
Dip 2 bread slices in the egg mixture (don’t let them soak; they will fall apart) and immediately lay them in the skillet.
Cook, turning once, until golden brown, about 2 to 3 minutes per side.
Enjoy !
