Brunch

Panettone French Toast is for Breakfast.

Panettone French Toast takes 5 minutes to prepare.

Panettone French Toast takes 2 minutes to cook.

Panettone French Toast makes 3 servings.

The ingredients for Panettone French Toast are:

1 cup Silk ~ Pure Almond Light
1 tsp *Star Anise powder or almond extract
2 tsp Granulated Sugar
1/2 cup Egg Beaters
3 Panettone slices
1 tbsp Pure *Organic Cinnamon, ground or 1/2 tsp of regular store bought cinnamon
1 tsp Ghee or a mixture of equal parts low fat/low sodium butter and vegetable oil
(*) 100% certified organic Ceylon cinnamon is much more mild and fragrant. The store bough type is more spicy, so use less.

Here is how you make Panettone French Toast:

PANETTONE FOR BREAKFAST HOW-TO ~ This recipe is extremely customizable to the number of people you need to serve. Per slice of Panettone French Toast, you will need: - 1 egg or 1/2 cup of egg beater - 1/4 c. low fat milk or 1 cup Silk ~ Pure Almond Light - 1 tbsp of Ceylon cinnamon - 1/2 tsp of nutmeg - 1 tsp. sugar - 1 slice of Panettone(see next step)Step 1: Prepare custard mixtureIn a pie pan, whisk together the egg, milk, cinnamon and sugar for one slice of French toast. Step 2:Cut 1-inch slices of panettone. For every four slices, whisk together the eggs beater, silk almond milk light, 1 teaspoon of vanilla extract or star anise powder, 1/4 teaspoon each of cinnamon and nutmeg, and a pinch of salt; or use your favorite French toast recipe. You can adjust the portion accordingly!Step 3:Soak panettone in egg mixture for 20 minutes, turning once. In a non stick frying pan add a little bit of Ghee for each slice as you cook them. Fry in a Ghee (clarified butter) or a mixture of Fry in a mixture of equal parts low salt low fat butter and vegetable oil until golden brown. Keep warm on a wire rack placed on a baking sheet in a 250 degree oven. Serve with maple syrup. TIP: Drop a tablespoon of clarified butter in a frying pan large enough to accommodate one entire slice of Panettone, and heat to medium. Dip one slice of Panettone in custard, turning to coat and soak up all of the liquid. Carefully transfer the egg-soaked bread to the hot frying pan, as it is relatively fragile at this point. Cook the Panettone over medium-low heat until browned, then flip it over and cook the second side until brown. It is important to cook the french toast at a low enough temperature as the slices are thick. If you cook it too fast, the outside will be done before the egg on the inside of the slice has a chance to cook. Once the Panettone is cooked, transfer to a baking sheet and keep warm in the oven, set at 200 degrees F. Continue mixing the custard, dipping and frying the slices of Panettone until you have enough for everyone, keeping the extra warm in the oven.NOTE: ** It is very important to only mix the custard 1 slice at a time. Panettone is extremely absorbent, and will suck up ALL of the custard if you mix the entire batch at once. It is a little time-consuming, but totally worth it when you taste the end results. **In my experience, I've always seen Panettone sliced like a cake - in wedges. Now is the time to go against tradition and turn that Panettone on its side to slice it!Remove the paper wrapper and, using a serrated knife, slice 3/4-inch-thick rounds of bread, working your way from the bottom up. You can trim off a small sliver from the bottom first, if you don't particularly like the toast end piece of bread loaves. Slice one piece of Panettone per person. Trust me, you will be full after only one slice!

The nutritional information for Panettone French Toast is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 163.4

• Total Fat: 6.8 g
• Cholesterol: 42.7 mg
• Sodium: 84.9 mg
• Total Carbs: 5.7 g
• Dietary Fiber: 1.5 g
• Protein: 3.8 g

The dietary needs meet for Panettone French Toast is Low Fat