Remove paper from panettone. Divide loaf into quarters, wrap and put away one quarter. Slice each quarter into two 1-inch thick slices – you will be slicing off a rounded side on each quarter – eat, save or discard. You will have six, tall, 1-inch 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 5 seconds 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.
Serving
Suggestions
Topped with butter-toasted sliced almonds, maple syrup, and a dusting of powdered sugar.
Originally Submitted
3/9/2011
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