Panettone French Toast
Panettone, that most glorious of Italian holiday breads (think love child of brioche, challah and fruitcake), makes for decadent French-toast fodder. Repurpose your cupola-shaped loaf this season for brunch, and kick up its flavour profile several notches with vanilla, cinnamon and, brace for it, orange marmalade syrup. The pièce de résistance here is the garnish […]
Ingredients
- 1 1/2 cups (375 ml) milk
- 1/2 cup (105 g) sugar
- 3 eggs
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp ground cinnamon
- 6 slices panettone, each about 2 inches (5 cm) thick
- 1/4 cup (55 g) unsalted butter
- 1/4 cup (60 ml) orange marmalade
- 1/2 cup (125 ml) orange juice
- 1/4 cup (55 g) sugar
- 2 tbsp unsalted butter
- 3/4 cup (180 ml) plain Greek yogurt
- 12 store-bought or homemade amaretti cookies, crushed
- 3 oranges, peel and pith removed, then sliced
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a bowl using a whisk, combine the milk, sugar, eggs, vanilla and cinnamon until smooth.
- Dip the panettone in the egg mixture and soak well. Transfer to a plate and let rest for 5 minutes, allowing the panettone to thoroughly absorb the egg mixture.
- In a large ovenproof, non-stick skillet over medium-high heat, cook half of the panettone slices at a time in 2 tbsp of the butter until browned on both sides. Set aside on a plate.
- Return all of the panettone to the skillet. Transfer to the oven and bake for 5 minutes to heat through.
Panettone, that most glorious of Italian holiday breads (think love child of brioche, challah and fruitcake), makes for decadent French-toast fodder. Repurpose your cupola-shaped loaf this season for brunch, and kick up its flavour profile several notches with vanilla, cinnamon and, brace for it, orange marmalade syrup. The pièce de résistance here is the garnish of yogurt, crushed amaretti cookies and orange slices. French toast has never had it so good.