This is a very simple French toast made extra special because we use panetone instead of any other bread.
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4 ½ inch slices Italian Panetone
3 large eggs scrambled lightly with 2 TBs water
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Soak slices on both sides in egg mixture until they are saturated. Butter griddle or skillet and when very hot, add slices and cook for 3 minutes. Flip like pancakes and cook second side for 2 minutes. Remove from heat, dust with cinnamon, top with butter and maple syrup and serve.