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.