Panettone French Toast
from the kitchen of Victor M. Riehl

1 loaf of panettone
2 eggs
6 tablespoons milk
¼  teaspoon vanilla
⅛ teaspoon ground cinnamon
Pinch of salt
butter
Maple syrup (optional)
Powdered sugar (optional)

Whisk the eggs, milk and spices by hand until thoroughly blended. 
 Put 1 pat of butter in a nonstick pan. Slice the panettone 1 ¼  inch 
thick and coat with the egg mixture. Place in pan until browned on 
both sides.

Makes approximately 4 slices.  Make a fresh batch for more servings.

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