Italian Panettone French Toast

A variation on a breakfast classic from Cooking In The Kitchen With Carl.

You will need:
1 Two lb. box of Sweet Angels Panettone Specialty Cake
3 eggs
Powdered sugar
Casa Giulia Raspberry jam (or any other flavor you prefer)

Here’s what you do:
Cut Panettone into 1/2 inch slice across entire cake (cutting the cake in half down the middle gives you the largest slice).

Cut slice into 4 pieces.

Beat 3 eggs, adding salt and pepper to taste.

Dip slices of cake into eggs to cover each side. Drain off excess egg.

Heat griddle to med-high heat and cook toast about 1 minute on each side.

Take 3 tblsp of Casa Giulia jam and place in small bowl and heat in
microwave for 30-40 seconds to warm jam.

Sprinkle powered sugar through sifter onto toast and spread some jam on top.

Delizioso !!!!!

Panettone Italian Toast

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Delicious for breakfast.

3 slices Panettone Sweet Angel Specialty Cake (sliced a little larger than regular bread)
2 large eggs (whisked & placed in a dipping container)
3 Tblsp powdered sugar

Use butter spray to coat a frying pan, set temp to medium-high.
Toast bread for 2 minutes on each side.
Place on serving platter, sift powdered sugar on each slice.

Enjoy this wonderful seasonal Italian dolce cake.