Panettone is the sort of tasty, wonderfully ubiquitous treat that frequently pops up as a gift in my house during the holidays, and I often enjoy using it to make an especially flavorful rendition of French toast. I personally think Trader Joe's pumpkin panattone is delicious, and love balancing a sweet breakfast with savory Aidells sausages!
Panettone French Toast
6 large eggs
1 1/2 cups heavy cream, half-and-half, or milk
1 T. pure vanilla extract
1 t. ground cinnamon
1/2 t. ground nutmeg
2/3 c. canned pumpkin puree
8 1-inch slices panettone
Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and pumpkin in a medium bowl; set aside.
Place bread in a shallow baking dish large enough to hold panettoneslices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the panettone slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.