Panettone French Toast
Recipe courtesy of Nick Ritchie, Executive Chef, Signature Kitchen Suite
Ingredients
4 large eggs
1/2 cup whole milk
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch salt
8 slices panettone, approx. 1 ½ -inch thick
butter, for frying
4 large eggs
1/2 cup whole milk
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch salt
8 slices panettone, approx. 1 ½ -inch thick
butter, for frying
Method
- In a wide, shallow bowl, beat the eggs, milk, vanilla, cinnamon, nutmeg, and salt together with a fork until well-combined.
- Place the slices of bread in the custard and gently press down to help the bread absorb the custard. Turn the slices over and repeat. Allow the bread to sit in the custard mixture for a couple of minutes.
- Working in batches, heat a generous pat of butter in a large skillet or griddle over medium heat. Add the custard-soaked slices of bread to the pan and cook until browned on the bottom, about a minute or two. Turn the slices of bread over and fry on the other side until browned on the bottom and the custard is cooked throughout. Transfer to a platter in a warm or low oven to keep hot while frying the remaining slices.
**Chef’s Tip: I prefer to use a panettone that is at least a few days old as it will be a bit firmer, making the slices easier to work with and better absorbing the custard.
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