Disclosure: This post was written in partnership with Degustabox USA, all opinions and stories are 100% my own. Please note that some of the links in this post are affiliate links and I will earn a commission if you purchase through those links.
This month’s Degustabox was amazing! So many wonderful products to enjoy this month, but when I saw the Mini Panettone Cake I knew I had to make a Mini Panettone French Toast!
You’ll see stores displaying these tasty little (and not so little) 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.
You may also like these recipes: Spiced Pumpkin Pecan Pancakes, Waffles of Insane Greatness and French Toast with Grand Marnier and Warm Berry Compote. Follow The Cake Chica on social media: Facebook, Instagram, Twitter, Pinterest and Yummly. Want to hear more from The Cake Chica? Sign up for The Weekly Recap where I’ll share the latest recipe link and what’s coming up next. Plus, as a thank you, I’ll send you my ebook The Cake Chica’s Top 10 Recipes of 2015 with Step-by-Step Photos for FREE! Sign up in the form below this post!
Mini Panettone French Toast
Yield 2 servings
- 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.