.................. Cooking with Barry & Meta: Panettone Baked French Toast

The other half of our loaf of panettone became holiday French toast—the make-ahead and bake in the oven variety. It was a variation of my sister's recipe —Marla's Overnight Baked French Toast.
(We made Panettone Bread Pudding with Cinnamon Sauce with the other half.)

Panettone Baked French Toast About 4-6 servings

4 large eggs, lightly beaten

2 tablespoons granulated sugar

1/4 teaspoon ground nutmeg

1cup half-and-half or whole milk

1/2 teaspoon vanilla

1/2 loaf panettone bread, cut into thick triangles

1/2 cup butter, melted

1/4 to 1/3 cup chopped pecans

1. In a mixing bowl, combine eggs, sugar, nutmeg, half & half, and vanilla; stir well.

2. Fit bread slices in a single layer into a large baking dish.

3. Pour egg mixture over bread slices and turn bread to make sure that slices are completely covered with the egg mixture. Let mixture set long enough to absorb liquid or, cover and refrigerate overnight.

Egg mixture has just been added to the bread.

Next morning, most of the liquid has been absorbed.

4. When ready to bake, pour melted butter into a jelly roll pan; place bread slices in a single layer.

To melt the butter, I put it on the baking tray and insert into preheated oven, and watch CLOSELY. Doing it this way means one less dish to wash!

5. Bake at 400° for 10 minutes. Then turn toast triangles and sprinkle with nuts; bake another 10 minutes.

Recipe without photos . . .

Panettone Baked French Toast About 4-6 servings