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For some reason, this Holiday season seems a bit busier than previous years. Since Thanksgiving, I have been going non stop with various work functions, special events, parties and projects. This past weekend, I finally had a brief moment to breathe. My first thought: Brunch. Brunch is one of my favorite meals. It’s like breakfast with the dial turned way up. And… who doesn’t love a meal that encourages day drinking? So on Sunday, I invited one of my friends over and whipped up a delicious batch of Panettone French Toast. Served beside crispy strips of bacon and a fiery bloody mary, this dish is exactly what I needed to get through the rest of the Holiday season. Continue reading for the recipe.
Panettone French Toast
- 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
- 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.