Decadent Panettone French Toast Recipe for Brunch

This Panettone French Toast is an ideal holiday breakfast — a simple way to turn gifted panettone into a festive, indulgent Christmas morning treat.

Why You’ll Love This

• Festive and flavorful – Panettone’s rich, buttery crumb, often studded with candied citrus and dried fruit, makes a special base for French toast and elevates the classic breakfast.
• Great texture – The airy interior of panettone creates a pillowy, custardy center while the exterior crisps nicely when cooked.
• Perfect for leftovers – This recipe is an excellent way to use leftover or slightly stale panettone.

Key Ingredients

• Panettone – 8 thick slices, ideally a day or two old so they hold up when dipped.
• Large eggs – Provide the custardy base for the custard mixture.
• Half and half – Adds richness; whole milk can be substituted.
• Spices – Vanilla extract, ground cinnamon, and freshly grated nutmeg with a pinch of kosher salt for balance.
• Butter – For cooking and optional finishing.

How to Make Panettone French Toast

• Slice the panettone. Cut 1-inch-thick rounds, then halve each round into half-moons. Preheat the oven to 200–250°F and set a baking sheet with a wire rack inside to keep finished toast warm. In a large shallow dish, whisk together the eggs, half and half, vanilla, cinnamon, nutmeg, and kosher salt.

• Cook slowly and in batches. Heat a large skillet or griddle over medium heat and melt a tablespoon of butter until foaming. Briefly dip each slice in the egg mixture, turning until just saturated; let excess drip off. Cook the slices on the griddle, turning occasionally, about 6–7 minutes total until golden and crisp. Work in batches to avoid crowding.

• Keep warm and serve. Transfer cooked slices to the wire rack on the baking sheet and hold in the warm oven while you finish the remaining batches so they stay crisp. Serve with your favorite toppings.

Toppings

Keep it classic or dress it up — powdered sugar and maple syrup are timeless, but many options work well.

• Powdered sugar and whipped cream.
• Maple syrup or agave syrup.
• Fresh berries like blueberries, raspberries, or diced strawberries.
• Chocolate or caramel sauce for a richer finish.

Tips

• Reserve the panettone dome for toast and slice the loaf into rounds for even pieces.
• Dip slices just before cooking — the bread is light and soaks quickly and can become soggy if left too long in the custard.
• Use tongs to hold slices upright and sear exposed ends after cooking both sides, if desired.
• Panettone is slightly sweet, so sugar in the custard is optional; add 1/4 to 1/2 cup granulated sugar only if you prefer a sweeter result.
• Avoid covering finished toast with foil, which traps steam and softens the crust.
• Whole milk can replace half and half if you want a lighter custard.

FAQs

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