Panettone French Toast with Rum

• 1 500-gram (approximately 17.5 ounces) loaf panettone
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 8 large eggs
• 2 cups whole milk
• 2/3 cup dark rum
• 8 tablespoons (1 stick) unsalted butter

1. Preheat oven to 200F.
2. Cut bread into 1-inch-thick slices.
3. Cut slices into twenty 5x1-inch strips.
4. Reserve any remaining bread for another use.
5. Combine sugar and cinnamon in small bowl.
6. In shallow bowl, whisk together eggs, milk and rum.
7. Dip 5 bread strips into egg mixture; let stand 2 minutes.
8. Melt 2 tablespoons butter in large nonstick skillet over medium-low heat.
9. Cook bread until golden brown and firm touch, about 4 minutes on each side.
10. Sprinkle 2 tablespoons cinnamon sugar over French toast, turning to coat on all sides.
11. Cook until sugar melts, turning once, about 2 minutes.
12. Transfer French toast to baking sheet; keep warm in oven.
13. Repeat with remaining bread, egg mixture, butter and cinnamon sugar in 3 more batches.
14. Transfer French toast to plates.

panettone, sugar, ground cinnamon, eggs, milk, dark rum, butter

Taken from www.epicurious.com/recipes/food/views/panettone-french-toast-with-rum-4363 (may not work)