While I was tempted to call this Italian Toast, rather than the almost tactless Panettone French Toast, I felt the latter title had the benefit of conveying to you exactly what this is. You can certainly make it with plainer golden pandoro, but it may also be useful to know that should you have made, or be making, the Italian Christmas Pudding Cake, the amount of panettone specified below is pretty much what you’ll have leftover if you started with a 1kg/2¼lb panettone. Besides, the panettone with its spicy studding of sweet fruits does make this feel like a fully festive breakfast. Dried and candied fruit phobes should obviously take the pandoro path. If you cook these, as I do, for 1 minute a side, the egg will be soft inside, so some eaters may want them cooked longer. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
