Ingredients
-
-
1
-
1
-
2
-
1/2
-
-
1
-
6
-
3/4
-
3/4
-
1/4
-
2
-
1/2
-
-
Directions
Panettone French Toast, Great for a special breakfast or brunch Easy but so delicious Taken from Giada (Everyday Italian)
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
To Make the Syrup: Combine 1 Cup of Water and Brown Sugar in a Heavy Medium Saucepan. |
|
2
Done
|
Bring to a Boil Over High Heat, Stirring Until the Sugar Dissolves. |
|
3
Done
|
Boil Until the Syrup Reduces to 1 Cup, About 10 Minutes. |
|
4
Done
|
Remove from the Heat and Whisk in the Cream and Cinnamon. |
|
5
Done
|
Keep the Syrup Warm. (the Syrup Can Be Made 1 Day Ahead. Cool, Then Cover and Refrigerate. Rewarm Before Serving.). |
|
6
Done
|
Meanwhile, Prepare the French Toast: Preheat the Oven to 200 Degrees F. |
|
7
Done
|
Trim the Bottom Crust of the Panettone. |
|
8
Done
|
Starting at the Bottom End of the Panettone, Cut It Crosswise Into 6 (3/4-Inch Thick) Round Slices (reserve the Top Piece For Toast!). |
|
9
Done
|
in a Large Bowl, Whisk the Eggs Until Well Blended. |
|
10
Done
|
Add the Cream, Milk, and Sugar and Whisk Until Well Mixed. |
|
11
Done
|
Melt 1 Tablespoon of Butter on a Large Nonstick Griddle Over Medium Heat. |
|
12
Done
|
Dip 3 Slices of Panettone Into the Custard, Turning to Allow Both Sides to Absorb the Custard. |
|
13
Done
|
Grill the Soaked Panettone Slices Until They Are Golden Brown and Firm to the Touch, About 4 Minutes Per Side. |
|
14
Done
|
Transfer the French Toast to a Baking Sheet and Keep Them Warm in the Oven. |
|
15
Done
|
Repeat With the Remaining Butter, Panettone Slices, and Custard. |
