Although it’s beyond decadent, one more meal like this over the holidays isn’t going to kill us (right?). Panettone is already rich in and of itself, but I added egg yolks, milk, and cream. I just figured this wasn’t the time to spare the calories—I plan on dieting with a vengeance in January.
I like to use the panettone from Whole Foods, which is made with real butter and cage-free eggs.
For the orange zest, the best tool to use is a Microplane. If you don’t have one, you might slip it on your last minute Christmas wish list.
Panettone French Toast
4 egg yolks
1 cup milk
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1/2 pure almond extract
zest of 1 orange
pinch freshly ground nutmeg
3 tablespoons pure maple syrup
1 pound loaf panettone, thickly sliced
confectioner’s sugar, for dusting
pure maple syrup, for serving
almond scented whipped cream (recipe follows)
1. In a shallow glass baking dish, whisk to combine egg yolks, eggs, milk, cream, vanilla, almond extract, orange zest, nutmeg, and maple syrup.
2. Soak each piece of bread in the egg mixture and cook in butter on a non-stick pan set over medium heat. Dust with confectioner’s sugar, and top with maple syrup and whipped cream.
Almond Scented Whipped Cream
1/2 heavy cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 tablespoons confectioner’s sugar
Whip all ingredients with an electric mixer until soft peaks form.