Tuesday, December 20, 2011
Panettone French toast
I cut it into rounds, and then cut the rounds in half. I mixed up some eggs and milk. Usually, I flavor my milk-dip liberally with cinnamon, nutmeg, vanilla and a spoon of sugar. But that is for using with plain bread. Since this bread was flavorful, I left my dip plain. I soaked the sliced briefly (too long and they fell apart!) and cooked them on my greased griddle. When they were brown on both sides, I put them in a 200* oven on a rack to finish cooking all the way thru. When they were all done, I served them with a dollop of plain Greek yogurt (I suppose to be truly Italian I could have used ricotta cheese if I had any).
It was quite yummy! I'll have to remember it for more mornings :)