Description
Six thick skillet-browned panettone French-toast slices.
Ingredients
Scale
- 6 slices Panettone
- 3 eggs Large eggs
- 3/4 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Finely grated orange zest
- 1/8 teaspoon Fine salt
- 2 tablespoons Unsalted butter
Instructions
- Cut six approximately 1-inch slices of fruit-studded panettone. Whisk 3 eggs, 3/4 cup milk, 1 tsp vanilla, 1 tsp orange zest and 1/8 tsp salt in a shallow dish until no large streaks remain.
- Heat a nonstick skillet over medium-low heat and melt approximately 2 tsp of the measured butter for the first batch. Dip two panettone slices briefly on each side; do not leave the airy bread to collapse in the custard.
- Cook about 3 minutes on each side until golden and the egg coating is fully cooked. Repeat with the remaining slices in two more batches, dividing the 2 tbsp butter equally. Lower heat if candied fruit scorches before the center warms through.
- Serve six slices warm. Record actual panettone thickness, egg absorption, skillet temperature and whether custard remains or runs short; revise the card after a trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: three two-slice skillet batches, around six minutes each; preheating skillet excluded.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
Nutrition
- Serving Size: One approximately 1-inch thick slice