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French Toast Panettone

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

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

Method
 

  1. Beat the eggs and milk in a shallow bowl, then add the vanilla, cinnamon and combine.
  2. 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.
  3. 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.
  4. Remove them to a plate, lined with kitchen paper towel, then make a second batch of French toasts, repeating the above steps.
  5. Serve them with maple syrup or icing sugar & compote of your choice.