Make this unique brunch that’s perfect for any December morning! Panettone is like a lighter European version of a fruitcake. It’s made with yeast so it’s more flavorful, airy, and chewy than the traditional fruitcake we know, and it typically doesn’t contain nuts. It makes a great sponge to soak up the custardy goodness of egg nog!

ENPFT 3 WWM

 

ENPFT 2 WWM

Egg Nog Panettone French Toast– makes 12 thick slices
1 qt. Egg Nog
2 eggs, beaten
3/4 tsp ground cinnamon
1/4 tsp. freshly grated nutmeg
¾ tsp kosher salt
3 loaves Panettone, cut into thick slices
Butter or non-stick cooking spray

Slice Panettone loaves into 4 thick slices per loaf, and leave them on a cooling rack to air dry and stale at least one hour, or up to overnight.
Heat a skillet or griddle on medium-high heat. Preaheat oven to 200°. Thoroughly combine egg nog, eggs, cinnamon, nutmeg, and salt in a casserole dish. 
Lubricate the skillet or griddle with butter or cooking spray. Dunk each Panettone slice in the egg nog mixture for about 5 seconds on each side. Cook the French toast on each side until golden brown. When proper color is achieved, place piece of French toast on a baking sheet and into the oven to finish cooking and stay warm until ready to serve. 

ENPFT w syrup 2 WWM

ENPFT w powdered sug WWM
Serve with a light drizzle of maple syrup; these are quite sweet already so they won’t need much! 

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