The most god-like french toast I've had

Last weekend my wife tried out a panettone recipe out of Good Housekeeping. We didn't have a panettone mold, so she made two standard loaf pans of it. One we ate, the other we froze. Yesterday we got out the frozen one and made french toast with it. I could not possibly describe it in words, except that it was the stuff of the gods! Try this sometime!

Last weekend my wife tried out a panettone recipe out of Good Housekeeping. We didn't have a panettone mold, so she made two standard loaf pans of it. One we ate, the other we froze. Yesterday we got out the frozen one and made french toast with it. I could not possibly describe the stuff in words, except that it was the stuff of the gods! Try this sometime!

A good friend of mine makes the most incredible bread pudding with Panettone (so I can imagine how good that French Toast must have been.) She buys the premade ones at Marshalls, TJMaxx, whatever. Those discount stores always seem to have them--I think they are usually around six bucks.

I made the following two years ago for Christmas dessert - really really good!
Rachael Ray's Eggnog-Panettone Bread Pudding

These holiday breads are perfect for french toast and bread puddings. The muffin serving is a great idea in the Ray recipe.
Another terrific use is in Trifle. I always save some panettone or pandoro or pan Luccese [ see Carol Field's Italian Baker for these breads ] for the post New Year trifle using lots of Marsala, mascarpone, hazelnuts, figs...I'm making myself hungry.

I have to say that the best French Toast I've ever had came from Joseph Carey's book, "Chef on Fire". He graciously posted the recipe back on the old FLDG, but it was worth buying the book just for that.

Challah.

Challah.

That's usually what I use. (Hold the seeds).

Thanks, Mike!

Challah.

Allow me to elaborate on my Stud Brother's comment. Panettone and challah recipes are so similar that one could hardly call them different breads. The reason that they make such good French toast is that the bread is enriched with eggs and soaking said bread in more eggs give you a very custard-like center; God-like, indeed.

The other day at work we made pumpkin bread (pound cake) with fresh pumpkin. We then made French toast from this bread and bruléed the toast before serving. This transcended God-like. Welcome to the Dark Side.

rwj