Panettone French Toast
Half of a Loison Panettone, about 1 lb
1 cup milk
Grated zest of 1 orange
1/2 cup fresh orange juice
1 Tbsp Cointreau or Grand Marnier (optional)
1 Tbsp granulated sugar
1/4 tsp DLM Ground Cinnamon
3 to 4 Tbsp butter, for cooking
Preheat oven to 200°F. Cut the panettone into 5 or 6 vertical slices, about 1-inch thick. Discard or snack on the end slices. Cut each slice again in half.
In a bowl, whisk the eggs and then add the milk, orange zest, orange juice, (Cointreau or Grand Marnier if using), granulated sugar, and cinnamon. Pour the egg mixture into a large, shallow bowl or casserole dish and add the bread slices. Soak, turning once, about 10 seconds per side.
Heat a griddle or a large pan over medium heat. Melt a little of the butter and cook turning once, until lightly browned, 3 to 5 minutes per side. Turn the slices over again and cook for a few minutes more per side until golden brown.
Transfer the French toast to serving plates, place them in the oven. Repeat to cook the remaining bread slices.
Dust the French toast with confectioners' sugar and serve immediately with maple syrup.
Makes 4-5 servings
Allergy Warning: Contains milk and eggs and wheat