Meatless Friday: Panettone French Toast

For breakfast-for-dinner fans, Barb Szyszkiewicz shares a recipe for using up a traditionally festive bread. Download our printable recipe card!

Bread doesn't stay fresh for long, so when your holiday panettone starts to get a little dry, here's a recipe to use the last of it. Panettone is much too delicious to waste!

We found that it's easiest to work with half-slices of bread, so one serving is four pieces (two full slices). And the bread itself is so rich, no maple syrup was needed for this French toast. Serve this with a fresh fruit salad for any meal of the day.

If you'd like to make your own panettone, my friend Carmela Martino has modified the recipe for a bread machine. 

Panettone French Toast

Ingredients

• 8 full slices panettone (or 16 halves)
• 4 eggs
• ½ cup milk
• butter for the pan
• powdered sugar for sprinkling

Directions

Slice panettone. Half-slices are easier to work with.

Beat eggs and milk in a large shallow bowl.

Preheat griddle pan or skillet.

Dip sliced panettone in egg mixture. Allow it to soak a bit before flipping the bread to coat the other side.

Add butter to the griddle and spread it with spatula as it melts.

Place a few slices of panettone on the griddle; don’t crowd the surface. Cook a few minutes per side until nicely browned, then flip and grill the other side.

Serve with a sprinkling of powdered sugar.