I saw Buddy Valestro make this on his show Kitchen Boss and wanted to try it. I loved the taste of the orange zest on it!
INGREDIENTS
| 1 | 2 pound loaf panettone or whatever bread you have on hand |
| 4 | large eggs plus 2 yolks |
| 1‑1/2 | cup half n' half |
| 1/4 | cup amaretto liqueur (optional) |
| 1 | teaspoon vanilla extract |
| 1/2 | teaspoon nutmeg |
| zest grated from one orange | |
| 5‑6 | tablespoons butter, as needed |
PREPARATION:
- Remove paper from panettone. Divide loaf into quarters, wrap and put away one quarter. Slice each quarter into two 1" thick slices – you will be slicing off a rounded side on each quarter – eat, save or discard. You will have six, tall, 1" thick slices.
- In a large bowl, whisk together the remaining ingredients except for the butter. Heat a large saut̩ pan Рone large enough to comfortable hold three slices without crowding. Add butter and heat until fragrant and foaming.
- Dip each piece of panettone into the egg mixture, about a "five count" for each side. Let excess drip from the bread back into the bowl. Fry three pieces at a time, maintaining a low, steady heat, cooking until each side is browned – approx 3 - 4 minutes per side. This yields a tender, custardy interior with a crispier exterior. Add butter as needed and repeat with remaining three slices of panettone.
- The bread is quite sweet as is. Suggested serving: topped with butter-toasted sliced almonds and a dusting of 10x sugar.
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