Panettone…sweet Christmas bread

This sweet bread appeared in Milan, northern Italy, around the 15th century.  Panettone is traditionally consumed during the end of the year holiday. 

I picked up a nice Panettone with Cranberries and Raisins to use especially for our Christmas morning french toast breakfast. 

Panettone Christmas Morning French Toast

One loaf Panettone sliced into 1/4″ – 1/2″ thick slices
6 eggs
1 cup of milk
1/4 tsp. salt
1/4 tsp. vanilla
1/8 tsp of fresh nutmeg
Mix all ingredients in a large bowl
Soak Panettone slices in egg mixture until most of the liquid is absorbed
Heat griddle to 350 degrees
Melt 1 tablespoon butter in pan
Brown bread on both sides until golden brown
Serve with warm maple syrup and sprinkled with powdered sugar

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Filed under All Things Foodie, Christmas Traditions

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