Eggnog Panettone French Toast with Maple Brandy Whipped Cream
Nothing says the holidays like infusing everything you can with alcohol. But how can you throw in some Christmas cheer before noon without looking like an alcoholic? Eggnog Panettone French Toast with Maple Brandy Whipped Cream, is your savior. Packed with holiday flavors, it’s a perfect addition to Christmas morning brunch.
Original Recipe below:
Makes 6 Large Slices
Eggnog Pannettone French Toast
- 6 – ¾ inch slices of Panettone
- 2 eggs
- ½ cup refrigerated eggnog
- ½ cup of milk
- 1 tsp vanilla
- ½ tsp cinnamon
- ½ tsp nutmeg
- 4 tbsp. butter
- powdered sugar for dusting
- maple syrup (if desired)
Maple Brandy Whipped Cream
- ¾ cup heavy cream
- 1 tbsp. sugar
- 1 tbsp. maples syrup
- 1-2 tsp. brandy
- Combine the wet ingredients for the French toast together and mix well into a smooth custard.
- Bring a frying pan or skillet to temperature (medium) and grease with butter.
- Quickly dip both sides of the Panettone into the custard mixture and place onto the hot pan or skillet. Cook each side for about 3-4 minutes or until golden brown.
- While the French toast is cooking, prepare the Maple Brandy Whipped Cream. Add all the ingredients together, and whisk by hand or electric mixture until soft peaks form, about 4-6 minutes.
- When the French toast is ready, place on a plate, dust with powdered sugar, and dollop with a generous serving of whipped cream. Also, serve with maple syrup if desired.
*For a crispy French toast, cook the French toast in a pan or skillet first and then finish in a 475 degrees F for 2-3 minutes.
Seasons Eatings!
