>Panettone French Toast

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So the last two weeks I had bread baking class and I have had a lot of bread laying around the house not knowing what to do with it. So the other morning I decided to make French Toast using some Panettone I had left over. It made the richest french toast I have ever had, I could only eat one slice, but It was delicious.
Panettone:
Sponge:
2/3 C Milk
1 1/2 Tbs. active dry yeast
1 C flour
2 Tbs. dark rum
6 eggs
4 C flour
3/4 C diced candied orange peel
3/4 C dark raisins
3/4 C golden raisins

Heat the milk to luke warm, whisk in the yeast, and stir the yeast mixture into the flour. Cover and let ferment at room temperature for about 45 minutes.
Dough:
6 oz butter
1 tsp. salt
1/2 C sugar
1 tsp. grated lemon zest
2 tsps. vanilla
For dough beat the butter with the salt and sugar until light. Add the flavorings, and beat until smooth. Add the eggs, 2 at a time, alternately adding the flour in thirds until all the flour and eggs are mixed in. Beat in the sponge until dough is smooth. Mix in candied peels and raisins, just until incorporated. Place the dough in a buttered bowl and let ferment at room temperature for 2 hours. Divide dough in half and roll each piece a long roll, put each roll into a bundt pan. Cover and let proof for about 2 hours. Bake at 350 degrees for 50 minutes and let cool.


French toast:
2 eggs
1/2 C milk
1 tsp. cinnamon
4-6 slices of panettone
Once the dough is cool cut into slices. Mix eggs,milk, and cinnamon together. Put 1 tbs. butter on a frying pan and turn on heat. Soak the slices of bread in egg mixture and put on heat. Cook until golden brown on both sides. Serve with syrup and or powder sugar.

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One Comment to “>Panettone French Toast”

  1. >panettone is the perfect bread to use to make french toast–it must absorb all that good flavor and bake up so nicely! looks wonderful, truly.

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