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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Panettone French Toast with real Maple Syrup

December 17th, 2008 · No Comments · Breakfast, Brunch, Lunch, Winter Recipes

Have you ever received that festive package of sweet Italian brioche-type bread during the holidays and hadn’t a clue what to do with it?  Try this recipe for a festive Christmas day brunch that the family can prepare and enjoy together.

Cut a 1 lb. Panettone into 1-inch slices. In medium bowl beat together 3 cups of whole milk, 1 teaspoon of Vanilla, 1 teaspoon of sugar and 4 eggs.  Heat one tablespoon of Canola or vegetable oil in a griddle pan along with one pat of butter per batch. Dip pieces of bread and cook on greased griddle on medium heat 3 to 4 pieces at a time without crowding the pan. Lay out on baking sheet so that you may reheat prior to serving.

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