Panettone turns ordinary French toast into an indulgent holiday breakfast treat. Good-quality bread is essential for great French toast, and panettone — the sweet, rich Italian holiday bread — really ups the ante. Because... it is chock full of candied citrus and dried fruit, which infuses into the eggs and milk, there’s need no to add any sugar. You can serve it with syrup, but as it is already so rich, consider pairing it with fresh fruit or a compote, like our Cranberry & Dried Fruit Compote.
Lay the bread slices in one layer in a shallow baking dish.
Break the eggs into a 2-cup measuring jug. Gradually beat in just enough milk, about ¾ cup, to bring the mixture up to a generous 1 cup. Add grated nutmeg and beat well.
Pour the mixture over the panettone slices and let them soak up the liquid. After a couple of minutes, turn the slices over to make sure they are soaked evenly.
Grease a skillet with the butter. Heat over a medium-high flame. When the skillet is hot and the butter is melted and bubbling, place the slices of soaked panettone in the skillet. Gently spoon any leftover egg mixture over the tops of the bread slices as you cook them. When the down-side of the bread is done to a golden brown, flip the slice over and cook until the other side golden, too. Serve immediately.
To cut the panettone: first cut the loaf in half, top to bottom, then slice. Make the slices around ¾-inch thick. Cut each slice in half to make it easier to handle.
To make this really decadent, use unsweetened evaporated milk instead of whole milk.