Panettone French Toast (Torrijas de Panettone)

Panettone French Toast (Torrijas de Panettone)

Ingredients:

• 2 large eggs
• 6 tablespoons whole milk
• A splash of vanilla (about ¼ teaspoon)
• A little ground cinnamon (⅛ teaspoon or so)
• Pinch of salt
• 4 thick slices of panettone (about 1 to 1¼ inches / 4 cm)
• Butter, for frying
• Dulce de leche + soft salted butter, for serving

Method:

Crack the eggs into a shallow bowl and whisk them with the milk, vanilla, cinnamon, and a pinch of salt. Just use a fork.

Lay your panettone slices in the mix and let them soak a little. Press them down gently so they drink up the custard, then flip and do the same on the other side.

Warm up a good pat of butter in a skillet over medium heat. Once it’s sizzling, slide in the soaked bread. Fry until golden on the bottom, about a minute or so, then flip and cook the other side until it’s equally toasty.

Serve right away with a generous spoonful of dulce de leche and a bit of soft salted butter.

It works just as well for a lazy brunch as it does for an easy dessert.