Panettone French Toast

What is Panettone, you ask? Okay, because you asked, I shall tell. It is a sweet Italian bread served around Christmas. It has dried fruit and is perfect for toast...and French Toast!

While watching a Giada at Home Christmas show, she made some and it looked oh-so-freaking fab. But I tweaked the recipe a bit to lower the fat. I swapped whole milk for almond milk; and used half-and-half in place of the cream (and reduced the amount.) Then I added some vanilla extract, omitted the sugar and YUM! Heavenly French Toast.

I used Mahler's "Panetone" Bread as it is in a loaf and pre-sliced. Traditional Panettone will be round. Slice off the round top and then slice your bread for this recipe.

Panettone French Toast

*Sliced Panettone Bread (Six to eight slices)
*Six eggs (or the equivalent in Egg Beaters)
*1 tsp vanilla extract
*1 cup of almond milk
*1/4 cup of half-and-half
*Two tablespoons of Smart Balance

In a shallow bowl, whisk eggs, vanilla, almond milk and half-and-half.

Heat 1 tbsp Smart Balance in non-stick skillet or griddle over medium heat.

Dip your bread in, letting the mixture soak in before turning over. Place in skillet and cook four minutes on each side. Repeat with remaining bread, adding more Smart Balance to skillet as needed.

Cover cooked French Toast with foil to keep warm as you do the rest.

Serve with maple syrup. Enjoy!