PANETTONE FRENCH TOAST
RECIPE TYPE
Desserts and Baked Goods
SERVES
12 to 14 slices
Prep Time: 15 min
Cook Time: 15 min
Ingredients
6 Longo’s Enriched Coop Large Eggs, lightly beaten
1 1/2 cups Longo’s Organic 2% Milk
3 tbsp granulated sugar
1 tsp each Longo’s Essentials Ground Cinnamon and Vanilla
1 Longo’s panettone (800g)
3 tbsp Longo’s Country Churned Salted Butter, divided
Longo’s Maple Syrup (optional)
Fresh fruit (optional)
Directions
Whisk together eggs, milk, sugar, cinnamon and vanilla in large shallow dish.
Slice panettone in half lengthwise, then place cut-side down and slice into 1-inch-thick half-moon shape slices to get 12 to 14 slices.
Heat about 1 tbsp of the butter in large nonstick skillet or griddle over medium-high heat. Working in batches, dip each slice into egg mixture, coating well on both sides. Place in skillet and repeat with a few slices, making sure not to overcrowd the pan.
Cook, flipping once, for about 3 minutes per side or until golden brown. Remove to a baking sheet lined with Longo’s Parchment Paper. Place baking sheet in preheated 300°F oven to keep warm.
Heat another 1 tbsp of the butter and repeat with remaining panettone slices and butter; keep warm in oven.
Serve drizzled with syrup and fresh fruit, if using.
