"Italian" french toast.

{ "Italian" French Toast }

INGREDIENTS:

2 pound loaf panettone (I couldn't find this, so I just bought a loaf of Italian sweet bread)

4 large eggs plus 2 yolks (I forgot to put the extra 2 yolks... still tasted yummy!)

1 1/2 cup half n' half

1/4 cup amaretto liqueur

1 teaspoon vanilla extract

1/2 teaspoon nutmeg

zest grated from one orange (I didn't do this cause I don't really like orange)

5-6 tablespoons butter, as needed

 PREPARATION:

1. 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.
2. In a large bowl, whisk together the remaining ingredients except for the butter. Heat a large sauté pan – one large enough to comfortable hold three slices without crowding. Add butter and heat until fragrant and foaming.
3. Dip each piece of panettone into the egg mixture, about a "five count" for each side (If you use Italian sweet bread like I did, don't soak it, just dip it - unless you like your french toast soggy, then soak it!).   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.
4. The bread is quite sweet as is. Suggested serving: topped with butter-toasted sliced almonds and a dusting of 10x sugar (we served ours with powdered sugar, syrup & pecans! MMM).