Panettone French Toast
Preparation: 15 min.
Cooking: 10 min.
Total: 25 min.
- 1/2 loaf panettones , about 1 lb
- 3 eggs
- 1 Cup milk
- 2 Tbsp fresh orange zest
- 4 Fl Oz fresh orange juice
- 1 Tbsp orange liqueur (optional)
- 3 Tbsp granulated sugar
- 1/4 tsp ground cinnamon
- ground nutmeg , to taste
- softened unsalted butter , for brushing
- confectioner's sugar , for dusting
- maple syrup
Cut the panettone into 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 more than one bowl) 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 ℉. Repeat to cook the remaining bread slices. Dust the French toast with confectioners’ sugar. Serve immediately with maple syrup.