Panettone French Toast

Prep Time 10

Cook Time 15

Servings servings

Calories 485kcal

8 oz Breakfast sausage links
2 Nectarine pit removed and sliced
2 tbsp Brown sugar
3/4 cup Water
2 tbsp Butter
1 tsp Extra-virgin olive oil
2 Eggs beaten
1/4 cup Milk
pinch Ground nutmeg
1/4 tsp Ground cinnamon
2 tbsp Sugar
8 slices Crusty bread about 3/4 inch thick, sliced at an angle to elongate the slices
4 tsp Creme Fraiche
1/4 cup Pistachio nuts roughly chopped
2 tbsp Fresh mint chopped

Preheat the oven to 375 degrees.
Cook the sausage links on a baking sheet until nicely browned to an internal temparature of 150 degrees using a thermometer.
Place the nectarines, brown sugar, and water in a saucepan on medium low heat. Bring to a low simmer until the nectarines are tender and the liquid reduces to a syrup. Then set aside.
Melt the butter in the oil in a large non-stick pan over medium heat. (Work in batches if applicable using the butter and oil as needed).
Whisk the eggs, milk, nutmeg, cinnamon, a pinch of salt and granulated sugar in a shallow bowl until combined. Dip the bread slices in, soaking both sides until the bread becomes moist but not too soggy where its falling apart.
Place the bread into the pan and cook on both sides to golden brown.
Top the panettone with creme fraiche and nectarine, drizzle the pan syrup over top. Sprinkle with pistachios. Serve with sausage. Garnish with mint.