Here’s a revised recipe for Panettone French Toast (whose original first appeared on my retired website, The Lunchbox Season), with an option for Eggnog Panettone French Toast!

Enjoy!

Print Recipe

[Eggnog] Panettone French Toast

serves 8-12

Ingredients

• 1 Panettone [about 1 lb, paper removed; if the panettone is larger, simply slice a 1lb segment or increase ingredients incrementally to suit]
• 6* eggs [*4 if using eggnog]
• 1 c cream or high quality store-bought eggnog
• 1/2 c milk
• 1/4 c sugar [may be omitted if using eggnog]
• 1 tsp vanilla
• 1 tsp cinnamon [optional]
• 1/2 tsp nutmeg [optional]
• 1-2 tbs bourbon [optional]
• 2 tbs butter, or some cooking spray [if not using a non-stick pan]

Instructions

• Set a warming drawer to low or set oven to 170°F.
• Line a cookie sheet with parchment.
• In a large bowl, whisk eggs, cream [or eggnog], milk, sugar [may be omitted if using eggnog], vanilla, optional spices, 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 golden brown 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

This is a heavily revised version of my recipe from The Lunchbox Season.