Panettone French Toast

• 1 Loaf Panettone of your choice (approx. 500g–750g)

• 4 Large Eggs

• ¾ Cup Half & Half

• 1 tsp Vanilla Extract

• ½ tsp Ground Cinnamon

• ¼ tsp nutmeg

• Pinch of Salt

• Nutella and Berries for garnish

• Butter For the skillet

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1. Prep the Panettone: Remove the paper liner from the bottom and sides of the loaf. Slice the panettone into 1-inch thick pieces. Then cut them in half to create wedges

2. Whisk the Custard: In a wide, shallow bowl, whisk together the eggs, half & half, vanilla, cinnamon, salt, and nutmeg until well combined.

3. Heat the Pan: Melt a tablespoon of butter in a large non-stick skillet or griddle over medium heat.

4. Dip and Soak: Dip a slice of panettone into the egg mixture.

o Tip: If the bread is fresh, a quick 10-second soak per side is enough. If it's a bit stale, let it sit for 30 seconds to soak up more custard. Do not over-soak, or it may fall apart.

5. Cook: Place the soaked slices in the skillet. Cook for 2–3 minutes per side until golden brown and slightly crisp on the edges.

6. Top: Add a dollop of nutella and some fresh berries on top of each piece of french toast

Tips

The Italian Twist: A dollop of Mascarpone cheese or lightly sweetened ricotta on top.

Citrus: Add the zest of an orange into the custard mixture to bring out the citrus.

Extra Indulgence: Cut your panettone into thicker slices, slice the middle open, and spread nutella inside for a Nutella stuffed french toast

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