What better way to take advantage of a houseful of leftover panettone than to make this French toast? If you don’t have any leftovers, it’s also a great time of year to find discounted panettone at the grocery store or bakery, so nobody has an excuse to miss out on this recipe!
Panettone French Toast
- 1/2 purchased panettone, about 1 lb. (450 g)
- 3 eggs
- 1 cup (230 ml) whole milk
- Grated zest of 1 orange
- 1/2 cup fresh orange juice
- 1 Tbs. Cointreau or other orange liqueur (optional)
- 3 tablespoons (40 g) granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
- Confectioners’ sugar for dusting
- Orange slices, for serving
Cut the panettone into 5 or 6 vertical slices, each 1 inch thick. Discard the end slices. Cut the remaining slices in half.
In a bowl, whisk the eggs until just blended, then whisk in the milk, orange zest, orange juice, Cointreau, granulated sugar, salt and nutmeg. Pour the egg mixture into a large, shallow bowl.
Heat a large, wide frying pan over medium heat, and add a tablespoon of butter. When the pan is hot and the butter begins to foam, place one of the panettone slices in the egg mixture and turn to coat (do not soak for very long or it will fall apart). Transfer directly to the hot skillet and cook, turning once, until slightly browned (about 3-5 minutes per side). Repeat with remaining panettone slices.
Transfer the french toast to serving plates, dust with powdered sugar and serve immediately.