Panettone French Toast

6 eggs
1 ½ cups milk
1 tsp. vanilla extract or vanilla paste
1 tbsp. Kowalski's Pure Honey
½ tsp. kosher salt
1 loaf panettone, sliced ¾" thick
- unsalted butter
- canola oil
- confectioners' sugar and warm Kowalski's Maple Syrup

In a 9x13" glass baking dish, whisk together eggs, milk, vanilla, honey and salt. Working in batches, soak bread in egg mixture for 1 ½ min., turning once. Melt 1 tbsp. butter in 1 tbsp. oil on a nonstick griddle over medium heat; use a wadded paper towel to evenly coat griddle with melted butter mixture. Add soaked bread in batches to hot griddle, several slices at a time; cook until dark golden-brown (2-3 min. per side), flipping once. Add more butter and oil between batches, as needed. Serve sprinkled with sugar and drizzled with syrup.

Good to Know: Find panettone seasonally in the Bakery Department.