Panettone French Toast

French Toast has always seemed like a special breakfast or brunch, and indeed it is.  But if you know how simple it is to pull off this people pleaser of a dish, you’d wonder why you didn’t do this before, or perhaps you’ve never made French toast.  Allow me to provide you with the ultimate, decadent, beautiful yet super easy French toast made with Panettone and a caramelized , sugary crust.

Panettone is a gorgeous, buttery and slightly sweet Italian bread that you can find readily around the holidays.  It’s dense and reminiscent of brioche and often contains dried fruits or chocolate bits.

French toast requires a dip in an egg & milk bath for your bread of choice.  I use almond milk, but amp up the flavor by adding cinnamon, vanilla and optional secret ingredient of Bailey’s dairy free almond milk liqueur.  You can use a regular Irish creme or omit entirely.

THIS FLAVORFUL ALMOND MILK & ALMOND MILK IRISH CREME LIQUEUR DUNK AMPS UP THE FLAVOR

As special as French toast is, making it with Panettone puts it on another level, upping your French toast game and guaranteeing “ooos” and “aaahs” from those who partake of each eggy, sweet, crunchy bite.  Your home will be filled with the glorious scent of this special breakfast or brunch wafting through the air as it cooks and the mouths of your recipients will elicit yummy sighs of satisfaction.  An all around winning situation.

Have leftovers?  I can’t imagine a scenario where that would happen, but if so, simply cover the remaining cooked slices and keep them in the fridge for up to a week,  Pull out and reheat in a skillet on low heat to bring the crust back to life and heat through.

Let your breakfast/brunch game rule!

Smithey Iron Skillet or
Electric Griddle amzn.to/3VNK1rIboth work equally well for this french toast.

Having a shallow pan like a pie dish works for dipping the french toast slices

Panettone French Toast (or should we call this Italian Toast)


1 loaf panettone (approximately 1 lb. )
2 cups almond milk (or milk of choice),
1/4 cup Irish cream liqueur, optional (I used Bailey’s almond milk liqueur)
2 eggs. I love organic, pasture raised eggs for their vibrant yolks
1 teaspoon vanilla (I  usevanilla paste)
1 teaspoon cinnamon
3-4 tablespoons natural cane sugar (regular sugar will work but cane sugar gives a better crunch due to its larger size)
Butter to saute the toast


To garnish
Powdered sugar 
Fresh berries (like blackberries & raspberries )
Maple syrup (optional)




Whisk together milk, liqueur if using, eggs, vanilla and cinnamon in a wide shallow bowl orpie plate.
​

Cut panettone into 1/2 to 3/4 inch slices.
​
Briefly dip one side of the panettone slices into the  milk & egg mixture then flip to dip the other side.  Do not let the slices soak.  Let the excess drip off then place on a buttered preheated skillet or griddle.  Cook over medium low heat approximately 4 minutes per side until golden and the middle is cooked through. 

Sprinkle cane sugar over one of the cooked sides of panettone.  Flip over to allow the cane sugar to caramelize.  When you smell the sugar crystals begin to burn, you should have a nice sugary crust.  Alternatively you can use a brûlée torch to do the same.


Cut the pieces on the diagonal, stack on a plate and adorn with powdered sugar and berries.  You can also drizzle with some maple syrup and additional pats of butter but I love it simply with the berries and powdered sugar.