Recipe courtesy of Kayla Howey (theoriginaldish.com)

Panettone French Toast with Orange Cream

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Orange Cream

• 250 mL (1 cup) heavy cream
• 1 mL (¼ tsp) orange zest
• 2 mL (½ tsp) vanilla extract
• 15 mL (1 Tbsp) sugar

• 680 g (1½ lbs) panettone
• 4 eggs
• 250 mL (1 cup) whole milk
• 10 mL (2 tsp) vanilla extract
• 1 mL (¼ tsp) almond extract
• 30 mL (2 Tbsp) honey
• Butter as needed, for greasing the griddle
• Maple syrup, for serving
• Powdered sugar, for dusting

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Prepare the cream: Using an electric mixer, beat the cream until soft peaks form. Add the orange zest, vanilla extract and sugar. Continue to whisk until stiff peaks form, being careful not to over-mix. Refrigerate until ready to serve.

Preheat the oven to 180 C (350 F). Slice the panettone in half, then slice each half into 1.27-cm (½-inch) slices. In a mixing bowl, beat the eggs. Whisk in the milk, vanilla extract, almond extract and honey.

Heat a flat-top griddle or large sauté pan over medium heat. Once the griddle is hot, add enough butter to coat the surface completely. Dip each piece of bread into the egg mixture and place onto the griddle. Cook each side for 3 to 4 minutes, or until golden brown. Work in batches if all of the bread won’t fit on the surface, adding more butter for each batch. Place the French toast onto a baking sheet and bake for a few minutes until done. Serve with orange cream, maple syrup and powdered sugar.

Makes 6 to 8 servings.