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Prep
Difficulty
Easy
Time
Estimate
30 mins
Slice the panettone and start dipping in the beaten eggs & milk. Warm butter in a skillet and sear on each side. Pour the orange juice in a saucepan to start reducing. Repeat dipping and searing each pieces of panettone. Keep them warm in the oven. When you have a free moment, whip up the cream. Fold in the yogurt, maple syrup and vanilla. Serve the French toast with the sauce and yogurt cream on the side for guests to decorate their own.
My Mother-in-law and I decided in the grocery aisle to make this for a Christmas breakfast. Suddenly a man joyfully came up and said that it is the most magical breakfast ever. He was so enthusiastic we practically invited him to join us. The trick to this simple dish is to keep the heat low, because the panettone is a bit sweeter than traditional bread that is used for French toast, therefore increasing the possibility of burning the outer part. Since it is sweet, be light with the toppings. I prefer yogurt whipped cream to balance it a bit with a light snowy sprinkle of powdered sugar or a tangy Sweet Orange Sauce.
Orange juice is reduced down to a syrupy sauce perfect for pancakes, waffles and french toast, but also drizzled across savory meats and fish dishes. The butter mellows out the tang and an optional dab of honey will make the sauce even sweeter. Add more to taste. If using for a savory dish add a pinch of salt to taste.
Half yogurt, half whipped cream makes for a slightly decadent yogurt or a more mellow whipped cream just depending on how you look at it. Greek yogurt makes this a bit thicker, but a runnier yogurt could work, simply anticipate a looser texture.
