French Toast Panettone
27 Dec 2024
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
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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