Panettone French Toast
User Reviews
0.0
0 reviews
Unrated
-
Servings
4 servings
Panettone French Toast
Report
Adapted from Williams-Sonoma.
Share:
Ingredients
- 1 lb panettone (about ½ a loaf)
- 3 eggs
- 1 cup milk
- Zest of 1 orange
- ½ cup freshly squeezed orange juice
- 3 tablespoons sugar
- ¼ teaspoon ground cinnamon
- Freshly grated nutmeg, to taste
- unsalted butter, room temperature
- Powdered sugar, for dusting
- Warm maple syrup, for drizzling
Instructions
- Cut the panettone into 5 thick, vertical slices. Discard any ends pieces. Cut the remaining slices in half lengthwise.
- In a medium bowl, whisk the eggs lightly to break up the yolk. Add milk, orange zest, orange juice, sugar, cinnamon and nutmeg, whisking to combine. Pour the egg mixture into a large, shallow baking dish.
- Heat an electric griddle or large frying over medium heat. Slice a small pat of butter onto the griddle. Using a paper towel, spread the butter evenly over the surface.
- Place a few slices of bread into the egg mixture. Let the bread soak for about 10 seconds and then flip. Once the second side has soaked for 10 seconds, carefully lift the bread from the mixture and let any excess egg drip off. Place the slices on the heated griddle and cook, turning once, until golden brown on both sides (about 4 - 5 minutes per side). Using a spatula, transfer cooked slices to a 200°F oven.* This will keep your finished French toast warm while other slices are cooking.
- Divide French toast between 4 plates, top each serving with a dusting of powdered sugar and drizzle of warm maple syrup.
Notes
- * I like to place a plate sitting a top a rimmed baking sheet into the 200°F oven. Once each batch of French toast is completed, place the slices on the plate inside the oven. When you are finished, simply pull the cookie sheet out and serve. I find it much easier to grab the cookie sheet from the oven rather than a plate full of French toast.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
