Pannetone French Toast

By Chef_Madel

Ingredients

• 4 large eggs
• 1 1/4 cups (300 ml) milk
• 1/3 cup (75 ml) orange juice
• 1/2 tsp (2 ml) ground cinnamon
• 1 26.5 oz (750 g) or similar sized pannetone (see note)
• 3 tbsp (45 ml) butter
• maple syrup

Details

Servings 6

Preparation

Step 1

Place the eggs in a wide, sided dish and beat until the yolks and whites are well blended. Mix in milk, orange juice and cinnamon. Cut the pannetone into 6 round slices. Cut each slice in half.

Heat a non-stick griddle to, or set a large non-stick skillet over, medium to medium-high heat. Set half the butter on the cooking surface and swirl it around until melted.

Working in batches, quickly and gently dip the number of pannetone slices that will fit on your cooking surface into the egg mixture. Set the dipped pannetone on the cooking surface and cook 2 to 3 minutes per side, or until golden brown. Repeat with remaining pannetone slices, adding more butter to the cooking surface as needed. Serve cooked pannetone right away, or keep warm in 200 F (93 C) oven until all are cooked. Serve the french toast with maple syrup.

Cook's Note: Pannetone is a sweet Italian-style bread flecked with raisins and mixed peel. It's available for sale during the holiday season at Italian food stores and bakeries, specialty food stores and many super-markets. It can be a little fragile to work with, so use a gentle touch.