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You’ll see stores displaying these tasty little (and not so little) panettone cakes around the front entrances of the grocery store. When I see these in my local grocery store, it serves as the perfect reminder that the holiday season is upon us.
Yes, I live in Houston and it’s 80 degrees outside. So I am thankful for these little food-inspired reminders that Thanksgiving is near and soon after that, Christmas!
Here are a few tips for making French toast:
- Don’t add too much dairy to the egg mixture. Too much dairy, and the egg mixture won’t cook; leaving you with a wet and soggy bread. French toast should be dry on the surface with slightly crisp edges.
- Choose the right bread. The ideal thickness is 3/4″ to 1″inch thick. Good options are Brioche, challah and of course Panettone!
- Soak the bread. The bread needs to soak in the egg mixture. This will help give the bread a soft and custard-like center. 15 to 30 minutes is good.
- 13 x 9-inch baking dish
- 12-inch non-stick skillet
- Slice each loaf into 3 slices.
- Whisk together the eggs, cream, salt, cinnamon and nutmeg
- Place bread slices in a 13 x 9-inch dish. Pour egg mixture over bread and soak for about 30 minutes, turning bread over halfway through.
- Heat a large nonstick skillet over medium-high heat. Add oil and use a paper towel to coat the bottom of the skillet. Add the bread slices and cook for about 2 to 3 minutes per side.
- Serve with fresh berries, powdered sugar and syrup.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1022 Total Fat: 42g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 583mg Sodium: 623mg Carbohydrates: 140g Fiber: 6g Sugar: 100g Protein: 24g
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