4 thick slices panettone bread (see Ann’s Tips)
3/4 cup Whole milk, or as needed
Grated nutmeg to taste
1 to 2 teaspoons butter
To make this really decadent, use unsweetened evaporated milk instead of whole milk
To cut the panettone: first cut the loaf in half, top to bottom and slice. Make the slices around ¾” thick. Cut each slice in half to make it easier to handle.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.