Italian French Toast

By Kiep

Ingredients

• 1 2 pound loaf panettone
• 4 large eggs plus 2 yolks
• 1 ‑1/2 cup half n' half
• 1/4 cup amaretto liqueur
• 1 teaspoon vanilla extract
• 1/2 teaspoon nutmeg
• zest grated from one orange
• 5 ‑6 tablespoons butter, as needed

Preparation

Step 1

PREPARATION:

Remove paper from panettone. Divide loaf into quarters, wrap and put away one quarter. Slice each quarter into two 1" thick slices – you will be slicing off a rounded side on each quarter – eat, save or discard. You will have six, tall, 1" thick slices.
In a large bowl, whisk together the remaining ingredients except for the butter. Heat a large sauté pan – one large enough to comfortable hold three slices without crowding. Add butter and heat until fragrant and foaming.
Dip each piece of panettone into the egg mixture, about a "five count" for each side. Let excess drip from the bread back into the bowl. Fry three pieces at a time, maintaining a low, steady heat, cooking until each side is browned – approx 3 - 4 minutes per side. This yields a tender, custardy interior with a crispier exterior. Add butter as needed and repeat with remaining three slices of panettone.
The bread is quite sweet as is. Suggested serving: topped with butter-toasted sliced almonds and a dusting of 10x sugar.