Panettone French Toast with Butter Brandy Cream Syrup
4-6 thick sliced Panettone
1/4 cup cream
1/4 cup milk
1-2 tsp brandy or brandy extract
Whisk together all ingredients until frothy. Pour into a shallow pan.
Heat griddle to medium high.
Dip slices of panettone into egg mixture, coating evenly.
Place on hot griddle and cook until golden brown, turn and repeat.
Serve immediately with Butter Brandy Cream Syrup and whipped cream if desired.
Makes 4-6 servings
Butter Brandy Cream Syrup
1 cup sugar
1/2 cup lightly salted European style, butter
1/2 cup light whipping cream
1/2 tsp rum, brandy, or vanilla
In a medium sized saucepan, melt butter.
Add sugar and cream. Bring to a boil. Remove from heat and stir in flavoring.
Serve warm. Syrup thickens as it cools.
Makes about 1 3/4 cups
Recipes by Amy Richardson