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Step 3Dip and fry toast
Drop a tablespoon of butter in a frying pan large enough to accommodate one entire slice of Panettone, and heat to medium. Dip one slice of Panettone in custard, turning to coat and soak up all of the liquid. Carefully transfer the egg-soaked bread to the hot frying pan, as it is relatively fragile at this point.
Cook the Panettone over medium-low heat until browned, then flip it over and cook the second side until brown. It is important to cook the french toast at a low enough temperature as the slices are thick. If you cook it too fast, the outside will be done before the egg on the inside of the slice has a chance to cook.
Once the Panettone is cooked, transfer to a baking sheet and keep warm in the oven, set at 200 degrees F. Continue mixing the custard, dipping and frying the slices of Panettone until you have enough for everyone, keeping the extra warm in the oven.
Cook the Panettone over medium-low heat until browned, then flip it over and cook the second side until brown. It is important to cook the french toast at a low enough temperature as the slices are thick. If you cook it too fast, the outside will be done before the egg on the inside of the slice has a chance to cook.
Once the Panettone is cooked, transfer to a baking sheet and keep warm in the oven, set at 200 degrees F. Continue mixing the custard, dipping and frying the slices of Panettone until you have enough for everyone, keeping the extra warm in the oven.
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