Christmas festivities left us with a ton of panettone and in need of some new methods to eat it. My grandpa requested French toast, so here is a new vacation twist on a delicious breakfast classic. Feel free to chop your panettone smaller earlier than cooking whether it is exhausting to control. Serve warm with maple syrup, whipped cream, or another topping.
To make the yoghurt dressing, mix all the components in a bowl and put aside. Place the balls on to a tray lightly dusted with flour. Dust flour on the tops, cowl the tray with cling movie and …
