Panettone is a popular cake around Christmas time, but what to do with a leftover loaf when the holidays are over? The easiest answer is slice it up and make french toast. You can do this with the big loaves and the miniature loaves, and it might be worth making a trip to the store to get a post-holiday panettone just to serve it up for breakfast. I would opt for the large loaves if you want to serve a crowd and get a miniature one (which is what I used for the picture above) if you just want to indulge yourself.
Slice the bread to the thickness of regular sandwich bread, the prepare the egg and milk mixture as you would for ordinary french toast. Panettone has a sweet, buttery flavor and is studded with raisins, currants, candied citrus and other dried fruits. I didn’t add any sweetener to the egg and milk mixture in this recipe because the panettone is so flavorful on its own. It’s a bit like using cinnamon-swirl bread, where you want to be able to savor the flavors in the bread because they’re great to start out with.
Serve this with maple syrup or honey and you can enjoy a bit of the holidays long after the holidays have past.