Panettone French Toast Recipe

Slices of panettone French toast garnished with powdered sugar, whipped cream, and maple syrup on a dark plate.

5 from 2 votes

A decadent twist on breakfast. Panettone flavored with citrus and candied fruit turns into a pillowy soft French toast with a crispy exterior that's to die for!

Prep Time10

Cook Time20

Course: Breakfast, Brunch

Cuisine: American, Italian

Keyword: french, panettone, toast

Servings:

Calories: 542kcal

Author: Leigh Harris

Ingredients

8 slices Panettone bread 1-inch thick
6 large Eggs
1 cup Half and Half or heavy cream
1 tsp Vanilla extract
1 tsp Ground cinnamon
1/2 tsp Freshly grated nutmeg fresh is best but you can use ground nutmeg
1/4 tsp Kosher salt
2 tbsp Unsalted butter for frying (or more as needed)

Instructions

Slice the panettone into 1-inch thick rounds. Then slice the rounds in half making half moons. Preheat the oven to 200-250 degrees F. Prepare a baking sheet with a wire rack inserted. (This is for keeping the toast warm while you cook it in batches.)
8 slices Panettone bread
In a large shallow dish whisk together the eggs, half and half, vanilla, cinnamon, nutmeg, and kosher salt.
6 large Eggs, 1 cup Half and Half, 1 tsp Vanilla extract, 1 tsp Ground cinnamon, 1/2 tsp Freshly grated nutmeg, 1/4 tsp Kosher salt
Heat a large skillet or griddle over medium heat. Melt a tab of butter on the griddle until it starts to foam and bubble. Dip the panettone slices in the egg mixture, turning them until they just start to become saturated. Allow excess to drip off, then place the coated bread on the griddle and cook slowly for about 6-7 minutes, turning occasionally. Do this in batches to avoid overcrowding the pan.
2 tbsp Unsalted butter
Place the cooked panettone French toast on the prepared rack and baking sheet, and place it in the warmed oven to keep warm and crispy while cooking the remaining toast.

Notes

Dip the panettone slices right before cooking. This bread is light and airy and can become mushy if soaked too long in the egg and milk mixture.

Panettone is a slightly sweet bread so we don’t add sugar to our egg mixture. But if you like it sweeter you can add about 1/4 cup to 1/2 cup of granulated sugar to the egg mixture.

Nutrition