If (for some inexplicable reason) you ever find yourself with leftover panettone, we highly recommend turning it into french toast. While we always gobble ours up immediately, we’ve found that buying a second loaf just for this recipe works equally well. Chef Liam’s french toast includes almond extract, cinnamon and nutmeg in the egg custard, which gives each plate of french (italian?) toast touch of warmth.
6 whole eggs
1 quart of whole milk
1 T vanilla extract
1 t ground cinnamon
1 t ground nutmeg
1 T almond extract
–Whisk eggs. Add the remaining ingredients. Whisk until combined.
-Slice your panettone into 1.5” thick slices and soak in the mixture for about 30 seconds. Meanwhile, heat a non stick skillet, add butter and a little oil and place the slices of panettone onto skillet to brown on both sides. Remove from skillet and place on a sheet tray and finish in oven for 5 minutes at 375.
-Serve with fresh berries, and real VT maple syrup.