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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A new Christmas tradition in our house. Ingredients:
1/2 kg panettone (1 lb 1.6 oz) |
4 eggs |
1/2 cup heavy cream or 1/2 cup eggnog |
1/2 teaspoon vanilla |
2 tablespoons brandy or 2 tablespoons rum |
2 tablespoons butter |
1 tablespoon confectioners' sugar |
Directions:
1. Preheat oven to its lowest setting (mine is 170F). Slice a very thin slice off the bottom of the panettone, and slice off the dome of the top (cook's treat!). Cut crosswise into 4 round slices. Place on a rack set into a baking sheet and bake 15-20 minutes, until dry.
2. Whisk together eggs, cream, vanilla and brandy. (If you like your French toast especially sweet and rich, you can substitute eggnog for the cream.).
3. Melt 1 tbsp butter over medium heat in a large skillet. Dip two slices of panettone in the custard, letting each side soak for a minute or two. Place in the hot pan and fry until golden brown on both sides and firm to the touch, 3-4 minutes per side. Place on baking sheet (without the rack) and place in oven to keep warm while making the other two slices.
4. Dust with confectioner's sugar and serve hot with maple syrup or jam.
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