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If you are looking for an interesting twist on French Toast, give it a spin with Panettone Italian Butter Cake and Dizzy Pig Pineapple Head bbq rub.  If you have not had Panettone, it is more like a light sweet bread than cake, and can be found in most Italian specialty shops or even in many supermarkets depending on what part of the country you are in.

Slice into sections about an inch thick.

Dip the sections into beaten eggs (I use about 6 eggs, a little shot of half and half or light cream, and a few good shakes of Pineapple Head).  Preheat a cast iron pan in the egg at about 400 degrees.

Add butter to the pan, and another few shakes of the rub.

Add the dizzified Panettone.

About 5 minutes per side & breakfast is served!

Enjoy, Marc