Panettone French Toast

Morning Light, Slowly Gilded

French toast is already an act of transformation — something slightly stale made golden and tender through patience and heat. But begin with panettone, that tall, cloud-soft Italian loaf with its faint sweetness and whisper of dried fruit, and the whole ritual deepens. This is the kind of breakfast that doesn't rush. It asks you to stand quietly at the stove, to watch the butter foam and settle, to let each thick slice take its time. A drizzle of raspberry balsamic at the end is not a flourish — it's a small, soft punctuation.

Ingredients

• 8 tablespoons butter, divided use
• 4 eggs
• 2/3 cups milk
• 2 teaspoons ground cinnamon
• 8 large slices Panettone
• Alessi Raspberry Balsamic Reduction, to taste

Instructions

1. Melt butter in a non-stick skillet over medium heat.
2. In a bowl whisk together eggs, milk and cinnamon until evenly combined.
3. Dip panettone into egg mixture on both sides until soaked through.
4. Place in skillet and cook until brown on both sides and no longer wet.
5. Repeat with remaining panettone.
6. Serve with butter and Raspberry Balsamic Reduction.