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Panettone French Toast Recipe

Panettone French Toast Recipe

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So what is panettone? Well, it actually is a sweet bread which originates from Milan, Italy. The process to make the actual bread takes a bit of time, which really gives it its fluffy, non-cakey cakey-ness.

The flavor profile found in a panettone cake bread is that of orange, lemon, and raisins... with a whole lot of sweetness! This lent well to our creation of Panettone French Toast! And so, if you’ve still got some leftover panettone (and I’m sure you do as this stuff lasts forever), here’s a great French toast recipe for you to try.


  • 2 eggs
  • 1/4 cup milk
  • 2 teaspoons ground cinnamon
  • 1 tablespoon butter
  • Four 1-inch-thick slices leftover panettone
  • Good quality maple syrup, for serving

Panettone French Toast

Panettone is typically exchanged around the holidays. Use it to treat any house guests with a breakfast of sweet Panettone French Toast in the morning.



Beat the eggs in a large bowl. Add in all the remaining ingredients, except for the Panettone and mix to combine.

Rip or cut the Panettone into small chunks – about 2-3” squares. Dunk the Panettone chunks into the egg mixture, soaking them.

Place the chunks into the baking dish, one after another until the dish is full. Feel free to pack the cake pieces tightly, as you want them to hold together.

Once you have used all the cake pieces, cover the dish with aluminum foil and refrigerate for at least 2 hours, but best if overnight (Added bonus: prepare this dish on Christmas Eve, and bake in the morning while unwrapping presents!).

Heat an oven to 375°F. Place the covered baking dish in the oven and bake, covered, for 25 minutes. Uncover, and bake until the top is golden brown, another 15-20 minutes.

Remove from the oven, and with a sharp knife, cut into slices (like toast!). Serve with the suggested garnishes (and extra tinsel).

Panettone French Toast Bake

In many homes, Christmastime means panettone, the delicious, buttery, sweet Italian bread that's only available during the holiday season. It's filled with raisins and candied orange, kind of like a much tastier fruit cake. Turning it into French toast is probably the best and easiest Christmas morning breakfast. French toast bakes are already great for large crowds, can be made ahead, and using panettone makes it so delicious and extra festive. The bread already has so much flavor, all you have to do is whisk together some eggs, milk, cinnamon, and vanilla and pour it over the slices of bread.

Add in orange extract or a little orange zest if you want to increase the citrus flavor in the bread. It's really important to buy a panettone that's made with all butter, such as the Sclafani brand. The all-butter versions are much more flavorful and tend to have a better texture. You can refrigerate the French toast overnight or bake it right away. The longer it sits, the creamier the texture will be. It will be a little firmer if you bake it right away.

How to Make Panettone French Toast

First, cut your panettone into 10 slices. With two slices per person, this will serve five. In this photo you can see how I cut off the end from each side, then cut it down the middle and cut four slices from each half.

Next, whisk together the custard ingredients.

Dip the panettone slices in the custard, then cook in butter for a few minutes on each side. I was able to fit four slices into my skillet, so I cooked all the panettone in three batches.

Unless you are just cooking a few slices, I recommend transferring the cooked French toast to the oven to keep warm until ready to serve.


For sausage, in a small ramekin, dissolve the baking soda and water. Place pork in a bowl, add vermouth or vinegar, baking soda slurry, sprinkle flour over the meat, then paprika, add garlic, salt, pepper, sage, onion, red pepper, fennel, oregano, sugar and EVOO. Form 8 small, 3-inch wide, thin patties and cook in cast-iron or nonstick skillet 3 minutes on each side.

For French toast, whisk up half-and-half or cream and eggs, then add sugar and almond and vanilla extract. Whisk in nutmeg.

Heat a griddle or large nonstick skillet over medium heat. Melt butter in pan or microwave. Dip 3-4 slices of bread in custard mixture at a time. Butter the griddle and cook toast slowly to deeply golden brown. Warm the honey or syrup. Brush cooked toast with extra butter and top with honey or syrup. Garnish (optional) with nuts and rosemary and zest. Serve sausage patties alongside.

Panettone French toast sandwich

1. Whisk the eggs, almond essence and cinnamon. Heat a pan and add half the oil. Dip each slice of panettone into the egg mixture and gently fry until golden brown on both sides. Set aside.

2. Using the remaining oil, fry the bacon until crispy and set aside.

3. To serve, sandwich some bacon, cream and a few cherries between slices of the panettone French toast. Top with extra cream, cherries and a drizzle of maple syrup. Dust with icing sugar just before serving.

Cook's note: “Nutty, boozy panettone is the perfect cross between bread and cake. Add extra decadence with cherries, cream and bacon, and you have a great match for Prosecco. A magnum of Astoria Prosecco DOC Italian Sparkling gets my vote – it’s soft, fresh and fruity with very fine bubbles, so you’ll want the supersized bottle for regular top-ups.”

Photograph:Jan Ras
Food assistant: Claire-Ellen Van Rooyen

Recipe by: Khanya Mzongwana View all recipes

Feel a fridge forage coming on? Khanya's recipes are the ones you need on hand.

1 large loaf panettone
6 eggs
2 cups milk
2 tablespoons sugar
1 cup whipping cream, cold
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar
1 tablespoon bourbon

Preheat oven to 200 degrees F.

Slice panetonne into vertical slices about 1 inch thick.

In a medium bowl, whisk together eggs, milk and sugar until creamy and well blended. Pour egg mixture into a shallow dish.

Heat a griddle over medium heat. Working with a couple of slices at a time, soak each slice of panettone in the egg mixture for 10-20 seconds per side.

Melt 1 tsp of butter on the griddle per two slices of panetonne. Cook each egg-soaked slice of bread for 2-3 minutes per side until golden brown. Transfer to the warm oven and repeat with remaining slices.

While French toast is cooking, using an electric mixer, beat whipping cream, vanilla, powdered sugar and bourbon until stiff peaks form.

When all panettone is cooked, serve 2 slices per person with a dollop of bourbon whipped cream.

Panettone french toast

This is a perfect way of celebrating on Christmas morning!! There's nothing like Christmas morning to share with family, share memories of past christmas and share food of course! Panettone is a sweet bread loaf originally from Milan (in Milanese dialect of the Lombard language it is called paneton), usually prepared and enjoyed for Christmas and New Year in Italy, southeastern France, Spain, Brazil, Venezuela, Peru, Malta, Albania, Germany and Switzerland, and is one of the symbols of the city of Milan. In recent years it has become a popular addition to the Christmas table in the United Kingdom, United States, Canada and Australia. In South America, especially in Peru, Argentina, Paraguay, Uruguay, Colombia, Bolivia, and Chile, and It is a tradition to eat it on the 6th of January (Día de los Reyes magos) (Three wise men day) each year, other names for the bread are "roscón de reyes".

It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg. It is made during a long process that involves the curing of the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d'Asti. In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute.

In the early 20th century, two enterprising Milanese bakers began to produce panettone in large quantities in the rest of Italy. In 1919, Angelo Motta started producing his eponymous brand of cakes. It was also Motta who revolutionised the traditional panettone by giving it its tall domed shape by making the dough rise three times, for almost 20 hours, before cooking, giving it its now-familiar light texture. The recipe was adapted shortly after by another baker, Gioacchino Alemagna, around 1925, who also gave his name to a popular brand that still exists today. The stiff competition between the two that then ensued led to industrial production of the cake. Nestlé took over the brands together in the late 1990s, but Bauli, an Italian bakery company based in Verona, has acquired Motta and Alemagna from Nestlé.

After the end of World War II, panettone was cheap enough for anyone and soon became the country's leading Christmas sweet. Lombard immigrants to Argentina and Brazil also brought their love of panettone, and panettone is enjoyed for Christmas with hot cocoa or liquor during the holiday season, which became a mainstream tradition in those countries.


This recipe is extremely customizable to the number of people you need to serve. Per slice of Panettone French Toast, you will need:
- 1 egg or 1/2 cup of egg beater
- 1/4 c. low fat milk or 1 cup Silk

Pure Almond Light
- 1 tbsp of Ceylon cinnamon
- 1/2 tsp of nutmeg
- 1 tsp. sugar
- 1 slice of Panettone(see next step)
Step 1: Prepare custard mixture
In a pie pan, whisk together the egg, milk, cinnamon and sugar for one slice of French toast. Step 2:
Cut 1-inch slices of panettone. For every four slices, whisk together the eggs beater, silk almond milk light, 1 teaspoon of vanilla extract or star anise powder, 1/4 teaspoon each of cinnamon and nutmeg, and a pinch of salt or use your favorite French toast recipe. You can adjust the portion accordingly!
Step 3:
Soak panettone in egg mixture for 20 minutes, turning once. In a non stick frying pan add a little bit of Ghee for each slice as you cook them. Fry in a Ghee (clarified butter) or a mixture of Fry in a mixture of equal parts low salt low fat butter and vegetable oil until golden brown. Keep warm on a wire rack placed on a baking sheet in a 250 degree oven. Serve with maple syrup. TIP: Drop a tablespoon of clarified butter in a frying pan large enough to accommodate one entire slice of Panettone, and heat to medium. Dip one slice of Panettone in custard, turning to coat and soak up all of the liquid. Carefully transfer the egg-soaked bread to the hot frying pan, as it is relatively fragile at this point. Cook the Panettone over medium-low heat until browned, then flip it over and cook the second side until brown. It is important to cook the french toast at a low enough temperature as the slices are thick. If you cook it too fast, the outside will be done before the egg on the inside of the slice has a chance to cook. Once the Panettone is cooked, transfer to a baking sheet and keep warm in the oven, set at 200 degrees F. Continue mixing the custard, dipping and frying the slices of Panettone until you have enough for everyone, keeping the extra warm in the oven.

NOTE: ** It is very important to only mix the custard 1 slice at a time. Panettone is extremely absorbent, and will suck up ALL of the custard if you mix the entire batch at once. It is a little time-consuming, but totally worth it when you taste the end results. **
In my experience, I've always seen Panettone sliced like a cake - in wedges. Now is the time to go against tradition and turn that Panettone on its side to slice it!

Remove the paper wrapper and, using a serrated knife, slice 3/4-inch-thick rounds of bread, working your way from the bottom up. You can trim off a small sliver from the bottom first, if you don't particularly like the toast end piece of bread loaves. Slice one piece of Panettone per person. Trust me, you will be full after only one slice!

Here&rsquos What to Do with That Loaf of Panettone on Your Counter

Perhaps, like me and every other child from an Italian family, you went home for a weekend in late November or early December to find that your mother was gifted about 12 loaves of panettone bread. She knows that those sweet, dried fruit-studded, slightly pyramid-shaped breads will sit on her dining room table for the whole month and she won’t eat them. She then pawned off two of the panettones onto you. Invite your friends over and feed it to them! Your mom probably said. But Mo-ommm!, you whined. My friends won’t want this! (Really, you just didn’t want to carry cumbersome bread on the bus). You take the bread anyway. You arrive in the kitchen. Now what? You make panettone French toast, that’s what.

Here we go. Turn that loaf of panettone on its side, and use a large serrated knife to cut the bread into large circles—or, if the bread was more of a pyramid, gradually larger and smaller squares.

Crack 8 eggs into a baking dish large enough to fit your bread circles or squares. Whisk the eggs along with 3/4 cup of milk, ½ cup half and half or cream, 1 teaspoon cinnamon, and 1 tablespoon maple syrup.

Heat a large nonstick pan (or better yet, a pancake griddle) over medium high heat, and spritz it with some cooking spray. Dunk a slice of panettone into the egg mixture. Carefully lift up the slice and let some of the excess egg mixture drip off.

Drop the slice of bread onto the hot pan and cook until the underside is golden brown, about 2 minutes. Flip the bread and cook the other side for another 2 minutes or so.

Stash cooked slices of French toast in a 200ய oven, flipping them every now and then, while you cook the rest of the bread.

Serve panettone French toast with a dusting of powdered sugar and maple syrup if you’re classic, a squirt of spicy honey if you’re feeling funky, or with fruit if you think you need some vitamins this morning. Whipped cream or yogurt are also acceptable toppings. The choice is yours.


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