Panettone french toast with orange syrup

A holiday isn't a holiday without a box of Italian panettone, a cross between fluffly brioche bread and fruitcake. You can get panettone almost everywhere -- I spotted a stack being sold at Giant -- and they make great gifts. But one can only have so much panettone, so I made up this recipe as a way to get rid of the leftovers. The orange syrup highlights the candied orange peel in the bread.

4 slices panettone, sliced thickly

2 eggs

1 c milk

1/2 tsp cinammon

a sprinkle of nutmeg

for the syrup

1 c brown sugar

1/2 c freshly squeezed orange juice

1 tsp grated orange peel

3 tbs butter

Assemble the ingredients as you would with french toast: mix together eggs, milk, cinnamon and nutmeg, dip the panettone until it gets soggy, fry in butter till brown. In a saucepan, combine the ingredients for the syrup over low heat and stir till combined -- let it cook together for five minutes. Pour over the french toast and dust with powdered sugar. 

If you liked this recipe, you should check out my super easy pumpkin trifle recipe and Examiner.com's Thanksgiving menu musts recipe slideshow.

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Topics: Recipe