It was breakfast for dinner tonight! We are using up the panettone (Italian buttery-egg bread studded with dried fruit) and making a decadent New Year’s-worthy brunch entree.

Panettone stuffed French toast Custard: beat together with a fork 1 egg and 2T milk (adjust this amount based on the amount of bread you want to use) Panettone, sliced 3/4” thick, sandwiched with orange marmalade and cream cheese Dip in the egg custard, turning to coat completely, and let them sit on a plate for a few minutes to absorb the custard.

Preheat a griddle or non-stick skillet, then add a small bit of butter and fry the stacks until golden on each side, about 3 minutes per side. Keep them warm on a tray in a 300° oven while you cook the remaining stacks. Top each serving with freshly whipped UNsweetened cream and toasted almonds.

Tonight’s brunch cocktail: Tequila Sunrise In a pretty glass with ice, add 2 oz tequila blanco, 4 oz Orange juice, a splash of amaretto, and a squeeze of fresh lime. Stir together, then drizzle in 1-1 1/2T grenadine and let it settle to the bottom. This creates a gorgeous “sunrise” effect.

Serve this without the liquor for a virgin sunrise. Perfect for everyone!