A spongy golden Italian egg bread studded with dried fruits, panettone is traditionally served during the Christmas holidays. Here we transform this sweet bread into a delicious version of French toast.more
Adapted from williams-sonoma.com
purchased panettone, about 1 lb.
Grated zest of 1 orange
cup fresh orange juice
Tbs. Cointreau or other orange liqueur (optional)
Tbs. granulated sugar
tsp. ground cinnamon
Freshly grated nutmeg, to taste
Softened unsalted butter for brushing
Confectioners’ sugar for dusting
Warm maple syrup for serving
Cut the panettone into 5 or 6 vertical slices, each 1 inch thick. Discard the end slices. Cut the remaining slices in half. In a bowl, whisk the eggs until just blended, then whisk in the milk, orange zest, orange juice, Cointreau, granulated sugar, cinnamon and nutmeg. Pour the egg mixture into a large, shallow bowl (you may need 2 bowls) and add the bread slices. Soak, turning once, about 10 seconds per side. Heat an electric griddle on medium heat and brush with butter. When the butter foams, add a few of the bread slices (do not overcrowd). Cook, turning once, until lightly browned, 3 to 5 minutes per side. Turn the slices over again and cook for a few minutes more per side until browned to your taste. Using a slotted metal spatula, transfer the French toast to serving plates, place them in the oven and turn the oven to 200°F. Repeat to cook the remaining bread slices. Dust the French toast with confectioners’ sugar. Serve immediately with maple syrup.