Eggnog Panettone French Toast - cooking recipe

Ingredients

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

Preparation

Trim ends and bottom from Panettone. Cut into 1 inch slices.
Combine eggs, milk, eggnog, spices, and salt, and lightly beat in a large shallow bowl.
Heat canola oil in a nonstick pan, using a paper towel to spread and remove excess.
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.
Cook one or two slices at a time to golden brown, about 3 minutes on each side.
Transfer to a plate and serve with your preferred accompaniments.