Panettone French Toast With Rum Recipes
PANETTONE FRENCH TOAST WITH RUM
Categories Dairy Egg Breakfast Brunch Christmas Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F. Cut bread into 1-inch-thick slices. Cut slices into twenty 5x1-inch strips. Reserve any remaining bread for another use. Combine sugar and cinnamon in small bowl. In shallow bowl, whisk together eggs, milk and rum.
- Dip 5 bread strips into egg mixture; let stand 2 minutes. Melt 2 tablespoons butter in large nonstick skillet over medium-low heat. Cook bread until golden brown and firm touch, about 4 minutes on each side. Sprinkle 2 tablespoons cinnamon sugar over French toast, turning to coat on all sides. Cook until sugar melts, turning once, about 2 minutes. Transfer French toast to baking sheet; keep warm in oven. Repeat with remaining bread, egg mixture, butter and cinnamon sugar in 3 more batches. Transfer French toast to plates.
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