Panettone French Toast | Cook for Your Life
Panettone French Toast

Panettone French Toast

5
Rated 5 out of 5
5 out of 5 stars (based on 4 reviews)

Clock Icon for Prep Time 10 min prep
Clock Icon for Prep Time 20 min total
Person Icon for Serving Size 2 servings

Panettone French Toast is so yummy! Delicious panettone does of great job of turning ordinary French toast into an indulgent holiday breakfast treat. Eggs, milk, and good-quality bread are the essence of great French...


Ingredients

    4 thick slices panettone bread (see Ann’s Tips)

    2 eggs

    3/4 cup Whole milk, or as needed

    Grated nutmeg to taste

    1 to 2 teaspoons butter

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Nutrition Facts

Calories

298 cals

Fat

12 g

Saturated Fat

6 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g

Carbohydrates

33 g

Sugar

8 g

Fiber

3 g

Protein

15 g

Sodium

396 mg

Directions

  1. Lay the bread slices in one layer in a shallow baking dish.
  2. Break the eggs into a 2-cup measuring jug. Gradually beat in just enough milk, about 3/4 cup, to bring the batter up to a generous 1 cup. Add freshly grated nutmeg and beat well.
  3. Pour the mixture over the panettone slices and let them soak up the liquid. After a couple of minutes, turn the slices over to make sure they are soaked evenly.
  4. Grease a skillet with the butter. Heat over a medium-high flame. When the skillet is hot and the butter is melted and bubbling, place the slices of soaked panettone in the skillet. Gently spoon any leftover egg mixture over the tops of the bread slices as you cook them. When the down-side of the bread is done to a golden brown, flip the slice over and cook until the other side golden too, and serve immediately. That’s it!

Chef Tips

To make this really decadent, use unsweetened evaporated milk instead of whole milk

To cut the panettone: first cut the loaf in half, top to bottom and slice. Make the slices around ¾” thick. Cut each slice in half to make it easier to handle.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


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