I consider myself a connoisseur of French Toast, and having said that I think the only way you can really make a good French Toast is with challah, brioche if you’re fancy, egg bread if you’re not.
It is very difficult to find a challah in DC that rivals Publix’s challah, which is just as good since I have graduated to whole wheat bread, but when it comes to French Toast healthy just doesn’t make sense.
What do I substitute for challah? Panettone. Made in Italy, Panettone is a dome of rich egg bread studded with raisins, currants and sometimes bits of orange. They are a traditional Italian Christmas treat and Panettone french toast has become a bit of a tradition for our family. Because Panettone stays fresh (and delicious) for a very long time, the shelf life of this recipe last long after Christmas ends.
Panettone French Toast Ingredients
1 medium sized Panettone
1/3 cup of skim milk
1 tsp of vanilla
1/2 tsp of almond extract
2 tsp of cinnamon
1/4 tbsp of butter for the pan
In a medium sized bowl whisk together the eggs and the milk and then add the extracts and the cinnamon. Some people like lots of cinnamon, if you’re one of those people, add more.
Slice your panettone across the dome and then cut those pieces in half – I do this to make it easier to manage in the pan, but it also helps with the portion control
Dip each piece of pannettone into the egg mixture so that each slice is completely covered.
In a non stick pan, or a griddle pan, cook the slices so that they are golden brown on both sides, about 2-3 minutes each. Tip: use a flat, wide spatula to help maneuver the slices. Because the bread has a softer texture than a wheat bread they can get a bit flimsy in the batter.
Serve with your favorite jam, a sprinkle of cinnamon sugar, syrup or nothing at all. Enjoy! Buon Appetito!