Eggnog Panettone French Toast

1. 1

   Trim ends and bottom from Panettone. Cut into 1 inch slices.

2. 2

   Combine eggs, milk, eggnog, spices, and salt, and lightly beat in a large shallow bowl.

3. 3

   Heat canola oil in a nonstick pan, using a paper towel to spread and remove excess.

4. 4

   Dip each slice in egg batter on both sides. If you prefer a more custardy texture, allow to sit for 30 seconds or so on each side.

5. 5

   Cook one or two slices at a time to golden brown, about 3 minutes on each side.

6. 6

   Transfer to a plate and serve with your preferred accompaniments.

* Per serving · 4 servings · Values may vary.

No additional tips available.