Bauli Panettone French Toast
Catherine Cappiello Pappas
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- 1 - 17.6 oz. bauli panettone
- 1½ cups milk
- 2 eggs
- 1 teaspoon vanilla extract
- butter for greasing the griddle
- syrup or honey
- confectioner's sugar or cinnamon sugar for dusting
Slice Panettone ¼ - ½ inch thick.
Dip each slice into the milk and egg mixture.
Heat griddle with a pat of two of butter.
Place the Panettone on the griddle. When one side is golden, flip and finish cooking on the other side.
Serve this dish with a pat of butter syrup or honey and powdered sugar or cinnamon sugar dusted on top.