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Eggnog Panettone French Toast

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Ingredients

Adjust Servings:
2 lbs panettone
3 eggs
1 cup eggnog
1/2 cup milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pinch salt
1 tablespoon canola oil, for pan

Nutritional information

192.8
Calories
118 g
Calories From Fat
13.2 g
Total Fat
5 g
Saturated Fat
200.4 mg
Cholesterol
140.6 mg
Sodium
10.6 g
Carbs
0.2 g
Dietary Fiber
5.7 g
Sugars
8.2 g
Protein
90g
Serving Size

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Eggnog Panettone French Toast

Features:
    Cuisine:

    A delicious way to use up that leftover Christmas panettone and eggnog. This recipe uses the classic Panettone with raisins and citrus peel, but other varieties would probably work beautifully as well.
    I find it sweet enough on it's own, but you can serve with syrup, powdered sugar, lightly sweetened marscapone cheese (YUM!), or fruit preserves.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Eggnog Panettone French Toast, A delicious way to use up that leftover Christmas panettone and eggnog This recipe uses the classic Panettone with raisins and citrus peel, but other varieties would probably work beautifully as well I find it sweet enough on it’s own, but you can serve with syrup, powdered sugar, lightly sweetened marscapone cheese (YUM!), or fruit preserves


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    Steps

    1
    Done

    Trim Ends and Bottom from Panettone. Cut Into 1 Inch Slices.

    2
    Done

    Combine Eggs, Milk, Eggnog, Spices, and Salt, and Lightly Beat in a Large Shallow Bowl.

    3
    Done

    Heat Canola Oil in a Nonstick Pan, Using a Paper Towel to Spread and Remove Excess.

    4
    Done

    Dip Each Slice in Egg Batter on Both Sides. If You Prefer a More Custardy Texture, Allow to Sit For 30 Seconds or So on Each Side.

    5
    Done

    Cook One or Two Slices at a Time to Golden Brown, About 3 Minutes on Each Side.

    6
    Done

    Transfer to a Plate and Serve With Your Preferred Accompaniments.

    Avatar Of Emily Johnson

    Emily Johnson

    Bean aficionado brewing up the perfect cup of coffee every time.

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