Pannetone French Bread

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Pannetone " French Toast "
Made from the traditional Italian Holiday Bread, this is simply scrumptious!

Preheat the oven to 375 degrees

Pannetone bread (I used the small, individual size, which cuts into perfect rounds. You may use the larger loaf and cut out the circles with a cookie cutter)

I egg and 1/4 cup cream per serving.

3 drops vanilla per serving

1 Tablespoon sugar per serving.

Butter to butter ramekins.

Sugar for crunchy glaze on top.


Butter the individual ramekins well with butter. Cut the round of bread to size, place it in the bottom of the ramekin. Gently beat egg and cream together, adding sugar and vanilla. Pierce the bread with a fork in several places so the bread will absorb the custard well. Pour the cream/egg mixture on top of the bread and let it sit for 10 minutes. Place the ramekins in a roasting pan filled with boiling water to just below the edge of the ramekins. this will aid in the setting of the custard and prevent over cooking. After about 10 minutes test the center of the custard by touching it gently. It should spring back just a bit. Remove the ramekins from the oven, discard the water bath and sprinkle sugar (I used casting sugar) on top, using about 1/2 teaspoon per serving. Place the ramekins on a cookie sheet and place in the oven under High Broil until the sugar caramelizes (this part is a bit tricky! Keep an eye on them during the broil to prevent burning). Serve warm.