Recipe

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• 2 lbs panettone
• 3 eggs
• 1 cup eggnog
• 1/2 cup milk
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 pinch salt
• 1 tbsp canola oil, for pan

• 1 Trim ends and bottom from Panettone. Cut into 1 inch slices.
• 2 Combine eggs, milk, eggnog, spices, and salt, and lightly beat in a large shallow bowl.
• 3 Heat canola oil in a nonstick pan, using a paper towel to spread and remove excess.
• 4 Dip each slice in egg batter on both sides. If you prefer a more custardy texture, allow to sit for 30 seconds or so on each side.
• 5 Cook one or two slices at a time to golden brown, about 3 minutes on each side.
• 6 Transfer to a plate and serve with your preferred accompaniments.