Eggnog Panettone French Toast |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
A delicious way to use up that leftover Christmas panettone and eggnog. This recipe uses the classic Panettone with raisins and citrus peel, but other varieties would probably work beautifully as well. I find it sweet enough on it's own, but you can serve with syrup, powdered sugar, lightly sweetened marscapone cheese (YUM!), or fruit preserves. Ingredients:
2 lbs panettone |
3 eggs |
1 cup eggnog |
1/2 cup milk |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 pinch salt |
1 tablespoon canola oil, for pan |
Directions:
1. Trim ends and bottom from Panettone. Cut into 1 inch slices.
2. Combine eggs, milk, eggnog, spices, and salt, and lightly beat in a large shallow bowl.
3. Heat canola oil in a nonstick pan, using a paper towel to spread and remove excess.
4. Dip each slice in egg batter on both sides. If you prefer a more custardy texture, allow to sit for 30 seconds or so on each side.
5. Cook one or two slices at a time to golden brown, about 3 minutes on each side.
6. Transfer to a plate and serve with your preferred accompaniments.
|
|