French Toast Panettone
Background
Leftover, slightly stale panettone is perfect for making French toast for breakfast during the holidays. You can make this French toast Panettone using plant-based milk and oil, which is ideal for those with dairy-allergies (but make sure the Panettone is dairy-free too!). I served it with maple syrup and pomegranate seeds, but you could serve them with icing-sugar and cherry/blueberry/pear compote or caramelized apples.
Ingredients
- 3 medium eggs
- 6 Tbsp milk
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon or mixed spice
- 4 thick slices panettone
- Butter or oil for frying the French toast
Instructions
- Beat the eggs and milk in a shallow bowl, then add the vanilla, cinnamon and combine.
- Cut the panettone slices in half or quarter, then dunk them in the egg mixture for a minute. Turn them over to soak up even more custard for another minute or so.
- Meanwhile, heat some butter or oil in non-stick frying pan. Add the panettone slices to the pan and fry them for about a minute until they're browned. Turn them over and fry them on the other side until golden brown.
- Remove them to a plate, lined with kitchen paper towel, then make a second batch of French toasts, repeating the above steps.
- Serve them with maple syrup or icing sugar & compote of your choice.
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