Panettone French Toast

When I tried this recipe I didn't really think it would be that good. In fact, I just made it because I was bored one night, but it turns out - this is good stuff. Especially during the holidays.

• 1 panettone


• 6 eggs


• 2 cups milk (I used whole)


• grated zest of 1 orange (I used 2 clementines)


• 1 cup fresh orange juice


• 2 tbsp Cointreau or other liqueur (I actually used D'Saronno)


• 1/2 tsp vanilla extract


• 6 tbsp granulated sugar


• 1/2 tsp ground cinnamon


• freshly grated nutmeg (to taste)


• 4-6 tsp butter, unsalted


• 4-6 tsp canola oil


• confectioner's sugar (for dusting)

Cut the panettone into 1-inch vertical slices, then cut in half. In a bowl, whisk the eggs until just blended, then whisk in the milk, orange zest, juice, liqueur, extract, sugar, cinnamon & nutmeg. Pour into a large shallow dish & place the bread slices in the mixture. Soak for 5 minutes per side (take them out before they get too mushy).

In each of 2 large saute pans over medium heat, melt 1 tsp of butter with 1 tsp of the oil. When the butter foams, add some of the soaked bread slices, taking care not to crowd them. Cook, turning once, until lightly browned, 3-5 minutes per side. Turn the slices over again & cook them for a few minutes more per side until browned to your taste. Turn off the heat.

Using a slotted spoon or spatula, transfer the french toast to serving plates, place them in the oven & turn the oven to 200 degrees. Repeat to cook the remaining slices.

Dust the french toast with confectioner's sugar & serve immediately.

**can be served with maple syrup, yogurt, lemon wedges, or alone**

Panettone is a holiday fruit cake/bread common in many european and south american countries.