Sweet and salty collide when Panettone meets sausage and gravy in this amazing dish!
Panettone French Toast with Sausage & Red Eye Gravy
- 1 loaf Panettone; cut 1 1/2" thick sliced crosswise
- 8 large Eggs
- 1/2 cup Heavy Cream
- 1 teaspoon Freshly Grated Nutmeg
- Splash Vanilla Extract
- Pinch of Salt
- 8 tablespoons Unsalted Butter
- 1/4 Raw Sugar
- Maple Syrup; to serve
- Powdered Sugar; to garnish
- 4 tablespoons Butter
- 1 1/2 pounds Hot Italian Sausage
- 1/4 cup Flour
- 4 cups Milk
- 1/2 recipe Mario's Meatballs (with sauce)
- For Simple
In a large rimmed baking dish, whisk together the Eggs, Heavy Cream, Nutmeg, Vanilla and Salt until lightened. Dredge the slices of Bread in the mixture, working in batches, soaking up the mixture and coating both sides completely. Sprinkle generously with Raw Sugar.
Heat a large non-stick skillet or cast iron griddle over medium and grease with a few tablespoons of Butter. Place the dredged Panettone onto the surface and cook for 3-4 minutes or until golden. Flip and continue to cook until golden on both sides, about 3 more minutes. Remove to a plate and tent with foil while cooking the remaining slices. Serve each warm with Maple Syrup and Powdered Sugar.
- For Special
Heat the Butter in a large skillet over low. Place the Sausage into the pan and allow to cook without stirring for 10 minutes. Stir with a wooden spoon to loosen any bits from the pan. Increase the heat to medium and cook for 10 more minutes, stirring occasionally, until crispy. Using a slotted spoon, remove to a plate. Add the Flour to the pan and cook until just wet sand consistency. Whisk in the Milk and bring to a boil, and cook until thickened. Add the Sausage back to the Gravy.
Serve Sausage Gravy on top of Panettone French Toast.
- For Spectacular
Serve the Panettone French Toast with Meatballs and Sauce.