1/2 large panettone
2 large eggs, lightly beaten
1/2 cup milk
1 tablespoon vanilla extract
1 tablespoon sugar
Butter for greasing your pan, plus more for serving
Cut the panettone into 1 1/2-inch slices and then into sticks that are also about 1 1/2-inches wide.
In a large shallow bowl, whisk together the eggs, milk, vanilla and sugar. Dip the bread sticks into the egg mixture and coat all sides of the cake. Be sure not to over soak – 2 seconds on each side is more than enough to saturate the cake.
Heat a griddle or nonstick frying pan over medium heat and brush with butter. Place the sticks onto the griddle and cook on the first side for 2-3 minutes. Turn the sticks over and cook on each side for an additional 1-2 minutes, or until all sides of the sticks are lightly brown and golden. Transfer the French toast sticks to a baking sheet; place them in the oven and turn the oven to 200°F. Repeat to cook the remaining bread slices. Dust with confectioners’ sugar. Serve immediately.
– For a more adult version, swap in some Grand Marnier for the vanilla extract. It will give your toast a slightly orange flavor.
– Still have more Panettone? Cut it into 1-inch cubes and use it in your favorite bread pudding recipe.
– Make a big batch of these and store them in the fridge in an airtight container for up to three days. Heat them in the microwave for 20 seconds and you have a quick breakfast or portable snack for yourself or the kids.