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Why Panettone Makes the Best French Toast

French toast is french toast is french toast...unless it's made with panettone!  The ultimate bread for french toast because it's got lots of nooks and crannies to absorb goodness and it drys out quickly making it a good "sponge" for the egg base!!  Crusted or not, it's a fabulous way to start off your new year!!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: French
Servings: 4

Ingredients

  • 1/2 Italian panettone (you can also use stale croissants) *you should get about 4 large slices
  • 4 eggs
  • 1/4 cup milk
  • 4 cups corn flakes cereal (about 2 cups crushed)
  • 1/4 cup sugar
  • 2 tsp cinnamon
  • 2 tbsp butter, divided
  • maple syrup and icing sugar/powdered sugar for serving

Instructions

  • Place your panettone slices on a baking sheet and leave on the counter to dry out a bit while you prep the rest of your ingredients
  • In a shallow bowl, beat eggs with milk and set aside.
  • Put cereal in a ziplock bag and crush to a fine "crumb" (but not into a powder) and then place it in another shallow bowl.
  • Heat 1 tbsp of butter in a skillet over medium heat; begin making the french toast by dipping the bread slices in the egg mixture and then coating it in cereal.
  • When the skillet is hot, place about 4 pieces at a time in the hot butter and crisp one side; then flip over and crisp other side (should be brown).
  • As you finish crisping the pieces, place back on the cookie sheet and sprinkle with a bit of the granulated sugar and dust with cinnamon; place in a warm oven until ready to serve.
  • Continue until all pieces are done and then serve with syrup and powdered sugar.