Eggnog Panettone French Toast

"A delicious way to use up that leftover Christmas panettone and eggnog. This recipe uses the classic Panettone with raisins and citrus peel, but other varieties would probably work beautifully as well. I find it sweet enough on it's own, but you can serve with syrup, powdered sugar, lightly sweetened marscapone cheese (YUM!), or fruit preserves."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
30mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Trim ends and bottom from Panettone. Cut into 1 inch slices.
  • Combine eggs, milk, eggnog, spices, and salt, and lightly beat in a large shallow bowl.
  • Heat canola oil in a nonstick pan, using a paper towel to spread and remove excess.
  • Dip each slice in egg batter on both sides. If you prefer a more custardy texture, allow to sit for 30 seconds or so on each side.
  • Cook one or two slices at a time to golden brown, about 3 minutes on each side.
  • Transfer to a plate and serve with your preferred accompaniments.

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Reviews

  1. What an awesome recipe. I really enjoyed it prepared this way. I love panettone it makes the best french toast. It was wonderful, soft, tender and delicious. Thanks for sharing. Made for What's on the Menu? - 2021
     
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RECIPE SUBMITTED BY

Lifelong resident of New York City, and lover of good food. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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