Holiday Brunch : The Lunchbox Season’s Panettone French Toast

Holiday Brunch The Lunchbox Season's Panettone French Toast

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The Lunchbox Season's Panettone French Toast  One of our Best Recipes!

The Lunchbox Season's Panettone French Toast

serves 8-12
Author: Roseanne Carrara, The Lunchbox Season

Ingredients

  • 1 Panettone [about 1.5-2 lb]
  • eggs
  • 1 c cream [use half and half in a pinch]
  • 1 c milk [we used skim]
  • 1/4 c sugar
  • 2 tsp vanilla
  • 1-2 tbs bourbon [optional]
  • [If you are not using a non-stick pan, you will also need butter or cooking spray]

Instructions

  • Set a warming drawer to low or set oven to 170F.
  • Line a cookie pan with parchment.
  • In a large bowl, whisk eggs, cream, milk, sugar, vanilla and optional bourbon until fully blended.
  • Slice panettone in half [from top to bottom].
  • Cut each half of panettone into 1-in slices.
  • [You can halve these slices if they are too large to fit into your pan.]
  • Heat a large nonstick pan to a medium heat and turn down heat-source slightly.
  • If you are not using a non-stick pan, coat with a bit of butter or oil.
  • Working 3 large slices or 6 small slices at a time:
  • Using tongs, dip slices of bread into egg mixture.
  • Cook soaked slices over medium heat for a few minutes on each side.
  • [Slices should be browned on both sides.]
  • Remove slices to parchment lined pan and keep warm in the oven until serving.
  • Repeat until all slices are prepared.
  • Enjoy!

Notes

Oh Yum The Lunchbox Season's Panettone French Toast

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