Panettone French Toast with Rum

1. 1

   Preheat oven to 200F.

2. 2

   Cut bread into 1-inch-thick slices.

3. 3

   Cut slices into twenty 5x1-inch strips.

4. 4

   Reserve any remaining bread for another use.

5. 5

   Combine sugar and cinnamon in small bowl.

6. 6

   In shallow bowl, whisk together eggs, milk and rum.

7. 7

   Dip 5 bread strips into egg mixture; let stand 2 minutes.

8. 8

   Melt 2 tablespoons butter in large nonstick skillet over medium-low heat.

9. 9

   Cook bread until golden brown and firm touch, about 4 minutes on each side.

10. 10

    Sprinkle 2 tablespoons cinnamon sugar over French toast, turning to coat on all sides.

11. 11

    Cook until sugar melts, turning once, about 2 minutes.

12. 12

    Transfer French toast to baking sheet; keep warm in oven.

13. 13

    Repeat with remaining bread, egg mixture, butter and cinnamon sugar in 3 more batches.

14. 14

    Transfer French toast to plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.